Today’s recipe is a guest post from the lovely Jaime of the gorgeous blog, Sophistimom. If you have not checked out her blog, do so! It’s fabulous and so is she!
She is a mom and is all about bringing sophistication into the lives of her three children through great books and food. Follow Jaime on Twitter!
Oddly enough, Jaime and I both adapted Martha Stewart recipes for our guest posts, so be sure to head over to her blog to check out my post for Snickerdoodle Cupcakes with Vanilla Bean Cream Cheese Frosting. They are delicious!
Here is Jaime:
I gained five pounds from this baby.
But it was so worth it.
I must confess, that though this recipe was my own, I borrowed heavily from the pages of my favorite issue of Martha Stewart Living issue (June 1999). How could I not love it, with recipes like Savory Black Eyed Pea Pie and Cinnamon-Sugar Waffles?
That was the issue that hooked me on Martha’s whole franchise.
Everyone has heard that she’s ornery behind the camera. And I’m no dummy — I’d rather be her friend than her enemy. But I will love Martha Stewart, her creations, and her whole team of workers ‘til the day I die.
I could not turn my back on someone whose work and talents have brought me so much joy and inspiration over the years.
This peach blackberry crumble tart was adapted from the June 1999 Dessert of the Month: Raspberry-Plum Crumb Tart. It was so delicious, and I have made it so many times, that I thought it would be fun to change it up some and create my own version.
August 11th, 2009
Peach Blackberry Crumble Tart
For the Crust and Crumble Topping
1/2 cup (45g) almond flour
1 1/2 cups (150g) unbleached all-purpose flour
1/2 cup (95g) granulated sugar
1/4 cup light (50g) brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut in pieces
For the Filling
1 tablespoon unbleached all-purpose flour
1/3 cup (65g) granulated sugar
1 egg yolk
1/3 cup (78mL) heavy cream
1/4 cup (60mL) milk
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
pinch of salt
1/4 teaspoon freshly grated nutmeg
4 firm peaches, scrubbed and cut in 12 slices
6 ounces (70g) blackberries
1. Preheat oven to 350°F (180°C). Butter the insides of a 9 inch spring-form pan.
2. Make the crust and crumble: In the bowl of an electric mixer fitted with the paddle attachment, mix together almond flour, all purpose flour, sugars, spices, and salt. Incorporate butter on low speed, and mix until the dough will stick together when pressed together in your hands.
3. Press three fourths of the crumb mixture into the prepared pan, and bake in the oven for 10-15 minutes until set. Set aside to cool while you prepare the custard.
4. For the filling: Whisk together flour, sugar, egg, egg yolk, heavy cream, milk, extracts, salt and nutmeg.
5. Scatter fruit in the bottom of the crust and pour over the custard. Sprinkle with the rest of the crumb topping mixture. Bake for 45-55 minutes, or until the filling is set and beginning to brown.
- from Martha Stewart