Thursday, January 15, 2015

Blackberry Tart, Peach Galette, & Sunrise

Hello, January 15, 2015
 
 You know when you have a good basic tart recipe for crust you can do wonders with it.  I am going to post a few recipes using that basic tart.  I post the crust on how to make it yesterday so look for that and then you can make these.  Oh so yummy and delish. You really want your butter cold, that is why I refer you back to the recipe from yesterday.

Blackberry Tart

4 tablespoons butter, plus 1 tablespoon softened butter for pan
1 recipe Basic Sweet Tart Dough (see recipe)
 1 egg
 2 tablespoons lemon juice
 Pinch salt
 3/4 cup sugar, divided
 1 cup all-purpose flour, divided
 5 cups fresh blackberries

Basic Sweet Tart Dough:
 2-1/4 cups all-purpose flour
 1/3 cup sugar
 1 teaspoon finely shredded lemon peel
 1 teaspoon salt
1/2 cup cold butter, cut up
 1 egg, lightly beaten
 1/4 cup milk

Preheat oven to 350°F. Brush 10-inch fluted tart pan with removable bottom with the 1 tablespoon softened butter and dust with flour. Roll chilled Tart Dough out on well-floured surface from center to edges in circle 13 inches in diameter and 1/4-inch thick. 
Press pastry into fluted sides of tart pan. Trim edges with rolling pin.

Combine egg, lemon juice, salt, 1/4 cup sugar, and 1 teaspoon flour. Stir in blackberries, then pour into prepared tart shell. In medium bowl, using your fingers, crumble together remaining flour, 1/2 cup  sugar, and 4 tablespoons butter into pea-sized clumps. Sprinkle on top of berries.
Bake in preheated oven 50 to 55 minutes or until topping is golden. Cool tart in pan on wire rack at least 2 hours.  Remove sides of pan before serving. Makes 8 servings.


Today I took some sunrise photos also and then went and did some exercise, before coming home, and making a big pot of chicken vegetable soup for our dinner tonight.  Then is a recipe I will post another day.



I do not know about you I love peaches but you can do this with any fruit you like in a pie .


Peach Galette

The pliable Basic Sweet Tart Dough works well with this rustic pie, called a galette. Use parchment paper to help lift the pastry over the fruit filling. Try different fruits to fill the galette. Tossing the fruit with flour keeps juices contained. Use just enough flour to coat the fruit, about 1 tablespoon per 2 cups of fruit, a little more with juicier fruit.
 1 recipe Basic Sweet Tart Dough (see recipe)
1/2 cup packed dark brown sugar
1/4 cup all-purpose flour
 1 tablespoon cornstarch
 1/2 teaspoon ground cinnamon
 1/4 teaspoon salt
 6 cups sliced peaches
◦ 1/2 cup walnuts, toasted and coarsely chopped
◦ 1 tablespoon lemon juice
◦ 1/3 cup butter, cut into pieces

Basic Sweet Tart Dough:
 2-1/4 cups all-purpose flour
 1/3 cup sugar
 1 teaspoon finely shredded lemon peel
 1 teaspoon salt
 1/2 cup cold butter, cut up
1 egg, lightly beaten
1/4 cup milk

Preheat oven to 350°F. Prepare Basic Sweet Tart Dough. On large piece of lightly floured parchment paper roll chilled Tart Dough into 15x10-inch oval 1/4-inch thick. Transfer paper with pastry onto 15x10x1-inch baking pan.
For filling, in large bowl, stir together brown sugar, flour, cornstarch, cinnamon, and salt. Add peaches, walnuts, and lemon juice; toss until coated. Stir in butter. Mound filling in center of pastry, leaving outer 2 inches uncovered. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border.

Bake 1 hour or until filling is bubbly and crust is golden. If necessary to prevent over browning, cover edge of tart with foil last 5 to 10 minutes of baking. Use parchment paper to lift cooled tart from baking pan and place on wire rack. Cool at least 2 hours on wire rack before serving. Makes 8 servings.



when the sun was coming up I was able to get these shots of the sun.  I hope you like them and enjoy.




So that is it today for me.  Enjoy your day and I hope you will try one of the recipes and let me know.

Hugs
Aletha