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Guest Post: Peach Blackberry Crumble Tart

by Jamie on August 11, 2009

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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.


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Peach Blackberry Crumble Tart

August 11th, 2009

Ingredients:

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
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

Directions:

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


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{ 24 comments… read them below or add one }

alice August 11, 2009 at 11:18 pm

Oh my goodness,.. this tart is fierce, FIERCE!

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Lauren August 12, 2009 at 6:25 am

great fruit combination! that looks yummy :)

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Bethie August 12, 2009 at 6:56 am

Oh yum! Looks wonderful.

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Jamie August 12, 2009 at 6:59 am

Wowee! I keep seeing more fabulous dessert treats made with both peaches and blackberries; what a fabulous creation!

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Maria August 12, 2009 at 7:14 am

What a stellar dessert! Perfect for a hot summer day!

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veron August 12, 2009 at 7:21 am

peaches,blackberries and crumbles…can't get any better than that!

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Miakoda August 12, 2009 at 7:23 am

Lasagna tart, Crumble tart….serious creativity going around the foodie blogosphere! Looks lovely!

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Barbara Bakes August 12, 2009 at 7:45 am

This looks fresh and fabulous!

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Smitten Sugar August 12, 2009 at 7:54 am

Wow those peaches look amazing! Love all the colors!

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Ingrid August 12, 2009 at 9:42 am

Hi, Jamie! Lovely photo! This is right up my alley…I'm lovin blackberries right now!
~ingrid

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Deborah W August 12, 2009 at 10:51 am

Yummy, I want to try this! Can I get almond flour in any grocery store? Or do I need to go to a specialty store???

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♥Deeba @Passionate About Baking♥ August 12, 2009 at 11:01 am

Just excellent! What an absolutely divine tart! I ♥ fruit in baking & this is PERFECT!!

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Tracey August 12, 2009 at 11:11 am

Oh yum, that sounds terrific and it's gorgeous! Can't wait to head over to Jaime's site to see your cupcakes!

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Ciao Chow Linda August 12, 2009 at 5:38 pm

What a great way to use those summertime fruits.

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Katie @ goodLife {eats} August 12, 2009 at 8:19 pm

That looks heavenly!

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ABowlOfMush August 12, 2009 at 8:50 pm

I love peach and blackberry together! yum!

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Donna-FFW August 13, 2009 at 6:25 am

Id love this topped with some ice cream.. it looks fabulous!

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Sara @ Our Best Bites August 13, 2009 at 9:32 am

Oh my gosh, that looks simply gorgeous!

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Ana Filipa August 13, 2009 at 10:18 am

I've just made this for my grandad's birthday, and it is amazing! I had been looking for the perfect peach recipe to use up some of the peaches that have been hanging around the house, and this certainly did it for me. The combination of fruits is great, and the crumble gives it that little extra something.
Great one :)

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Kristilyn (The Domestic Goddess) August 13, 2009 at 10:40 am

This looks absolutely amazing! I've never thought to have peaches and blackberries together, but I'm sure it's delicious. Anything in crumble form is! :-)

K

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Stefanie August 14, 2009 at 1:59 pm

Oh that looks delicious, very colorful too!

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Hot Polka Dot February 24, 2010 at 11:37 am

I’ve never seen this fruit combination and it looks awesome. Peaches are my favourite fruit. Yum!

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michele nicastro April 3, 2010 at 4:27 pm

help! im making this right now and it doesnt say when to add heavy cream and milk. im assuming at any point during making the custard? also, will it get thick or no?

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Jamie April 3, 2010 at 4:33 pm

I replied to you via email. Simply add the cream with step 4, I apologize for the error!

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