Tuesday, July 14, 2015

Peach-Blueberry Tart : TWD

Tuesdays with Dorie (TWD)'s bakers are baking "Apricot-Raspberry Tart" this week. I could not find any fresh apricots and raspberries are pretty costly. So I have used canned peaches and frozen blueberries instead, thus this tart is called "Peach-Blueberry Tart". Canned apricots are not easily available too, but canned peaches can be found in almost every supermarkets. 

The tart start off with the sweet pastry crust. I have made this crust before from BFMHTY, and find that it is a little too sweet for me, so I have used only half the amount of confectioners' sugar and it turned out great, with just the right amount of sweetness.



The crust is partially baked and the base is filled with either ladyfingers, stale cake  or Brioche crumbs. I happened to have two slices of leftover orange bundt cake, so that was what I've used. Break them up into crumbs and scatter them all over the prebaked crust. There's only ten pieces of peach halves in the can, so I could not overlap the fruits as per Dorie's instructions. I spaced them out to cover the base and sprinkle some sugar over the top, using only half the amount (as canned peaches are slightly sweet from the syrup). Bake for 30 minutes, sprinkle some sugar (again, I've used only half the amount), scatter the blueberries and some slivers of cold butter. Since the canned peaches are already softened, I baked for a further 20 minutes just until the crust is a nice golden brown.  






There's not enough of cake crumbs, making the tart looks a little "unfilled"! Now I know what to do with leftover cakes, freeze them for future tart making, as the crumb makes a nice base to soak up any juices from fresh fruits, thus preventing the crust from getting soggy. I really like the tart crust, it is flaky, tender, light and buttery. The next time I'll roll them a little thicker, as I did not realize that I have rolled mine so thin! I even have extra dough to make a small 4" tart crust which I've kept frozen.


To view the other bakers' posts on this tart, please visit the links at TWD.
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13 comments:

  1. Peach and blueberry sound great together, esp. when a buttery crust involved.

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  2. I am glad you were able to make substitutions for where you live in Malaysia. Looks like it came out perfect. I used Brioche crumbs in my tart as that is what I had on had. We really enjoyed this one.

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  3. Hi Joyce,

    Maybe you are too generous with your fruits and that's why your tart look unfilled :p Just joking... I know what you said, I will also prefer my tarts with these "cake crumbs" too.

    Zoe

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  4. Hi Joyce! The tart looks very attractive. I think it will go well with a scoop of ice cream hee..hee...

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  5. The peach + blueberry tart is so lovely & attractive looking. Must be yummy too !

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  6. I love that used what you had - canned peaches and bundt cake! Could you taste the orange flavour in the finished tart?

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  7. Your tart looks wonderful Joyce. And the peach and blueberry combination sounds delicious especially with orange cake crumbs. I'd definitely enjoy a slice of that.

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  8. I love that you ended up using what was available readily and allowed us to all see how lovely the canned and frozen options turned out. I am knee deep in fresh fruit at this time of year but almost cried at the thought of having to turn on the oven - esp for the full hour. It was about 90 degrees and very humid the day I prepared this. Great job on the orange cake as well, it looked like a perfect filler and the combo sounds delicious !

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  9. A delicious combination, Joyce! There's nothing better than a tart with mostly fruit on a hot day :)

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  10. I was actually thinking, as I made this tart, how wonderful peaches would be. Yours looks lovely! The orange cake sounds like a perfect filling!

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  11. A perfect fruit combination and looking at it, I would have never known it was canned. Beautiful. This turned
    out to be a big hit in our house and I look forward to making many more this summer with all the fresh fruit we have coming in right now.

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  12. good thinking with the fruit substitutions! I wonder if mango or any of the gorgeous tropical fruit you can get more easily in Malaysia would be good here, too?

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