Rustic Peach Blueberry Tart

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 cup sugar
• 1/8 teaspoon salt
• 6 ounces neufchatel cheese, diced
• 4 tablespoons butter, diced
• 5 medium peaches, peeled, pitted and sliced (about 5 cups)
• 1 1/2 cups blueberries
• 1/3 cup sugar
• 3 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• ice cream (optional) or 2 cups sweetened whipped cream (optional)

Recipe

• 1 to make cornmeal crust:.
• 2 add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
• 3 add cheese and butter, and blend until dough resembles coarse meal.
• 4 add 3 tbs. cold water, and pulse several times, or until dough comes together.
• 5 pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
• 6 preheat oven to 425°f.
• 7 to make peach-blueberry filling:.
• 8 using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
• 9 let stand 15 minutes, or until sugar is dissolved.
• 10 place sheet of parchment paper on work surface, and sprinkle with flour. roll dough into 12-inch round.
• 11 fold in edge 1/2 inch to create sides.
• 12 slide parchment and dough onto ungreased baking sheet or pizza pan.
• 13 using a slotted spoon, place fruit in center of crust .
• 14 discard the juice.
• 15 bake 15 minutes at 425°f.
• 16 reduce heat to 350°f, and bake 20 minutes more, or until crust is crisp and brown.
• 17 allow tart to cool 10 minutes.
• 18 slide tart from parchment onto serving plate.
• 19 serve warm or at room temperature, and top with ice cream or whipped cream, if desired.