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Pies And Tarts: Blackberry Peach Pie And A Tomato Tart

In the summer it’s hard to find balance. I love to cook but it’s so hot out it kind of knocks the wind out of my sails but I was inspired to get in the kitchen after reading Teagan newest serial Thistledown.  I love the story and Teagan is so brilliant, her readers are part of the the story we were given faery names and oh well you’ll just have to read it, it’s wonderful!!! My characters faery name is Peaches Dragonfly and you might have guessed it yes, Peaches is a cook.

When I buy blackberries what I don’t eat I freeze, adding to the freezer container with each unused portion of berries. I do the same with other fruit, peaches, strawberries etc… There happened to be a rather large bag of blackberries and some peaches that I wanted to use and today the temperature is pleasant, a good day to fire up the oven and bake.

Pies are one of my favorite indulgences, especially fruit pies. They are simple to make, and are such a great dessert both homey and elegant. The combination of blackberries and peaches has always been one of my favorites and put them in a flaky buttery pastry crust and it’s pretty much heaven on earth. I’ve published the pie crust recipe I use probably more than a dozen times. It never fails, is always good and its from Julia Child.

I think I will bring both of these the pie and tomato tart to Fiesta Friday #182 the co hosts this week are Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking

Blackberry Peach Pie

Makes one 9 inch double crust pie

Pastry

1 1/2 cup all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz unsalted cold butter cut into pieces

4 tbs shortening (cold)

1/2 cup ice water

Whisk the flours and salt in large mixing bowl. Add the butter and shortening and using a pastry cutter or your hands break up the fat into the flour until it resembles crumbs. It’s ok to have small pieces of butter I actually prefer it the pastry is extra flaky. Mix together until if forms a cohesive dough. Divide into two disks, wrap each in plastic wrap and refrigerate for at least an hour.

Fruit and assembling the pie

approximately 3 cups blackberries

approximately 2 cups sliced peaches

2/3-1 cup sugar (depending on sweetness of fruit)

3 tbs-1/4 cup flour

pinch of salt and pinch of cinnamon

NOTE: If using frozen fruit use 1/4 cup flour + 1 tbs

Heat oven to 375 degrees

Mix the fruit with the flour and sugar, salt and cinnamon.

Roll out the bottom crust and place in your pie pan, add the fruit dot with some butter and place in the refrigerator while you roll out the top crust.  I made a lattice top crust  for this pie and all you do is cut strips and basket weave. Roll out the top crust and lay on the pie, crimp the edges however you like, cut a vent or prick with a fork, brush with egg wash and sprinkle with sugar and bake for 45-50 minutes.

Heirloom tomatoes

The first tomatoes of the season are also showing up at the green market and I love buying heirloom tomatoes, they are my favorite, different colors, sizes and shapes and other than enjoying in salad or on their own making a tart is a great way to eat them. This time of year with so much bounty and just me to eat, I end up preserving or freezing much of what I purchase. This year my basil died, not sure why and it was very upsetting so I ended up buying a huge bunch at the farmers market and thought I would make some pesto.

The tomato tart is made using Julia Childs recipe for a galette pastry, it’s very different from a traditional pie crust, you mix flour and corn meal, butter, sour cream or creme fraiche and ice water. It’s a delicious rustic pastry dough and this recipe is one I have been using for many years.

Because tomatoes are so juicy I roast the tomatoes first in the oven until they are soft and a bit drier, I made the mistake once of putting fresh tomato slices on a tart and the crust was soggy, not good.

Tomato Tart

Makes one 9 inch tart

1 cup flour

1/4 cup cornmeal

1 tbs sugar

1/2 tsp salt

7 tbs cold unsalted butter

3 tbs sour cream or creme fraiche

1/3 cup ice water

Put the flour, cornmeal, sugar and salt in mixing bowl, cut in the butter until it resembles crumbs. Mix the sour cream and ice water and add to the dry ingredients. Stir until it forms a cohesive dough. Wrap in plastic wrap and refrigerate 2-4 hours.

Roasting the tomatoes and making the tart

Heat oven to 400 degree’s

Line a sheet pan with parchment, cut your tomatoes into thick slices and place on parchment lined baking sheet, bake for about 25-30 minutes they will just start to caramelize and will dry out a bit. Remove carefully so they stay whole and set aside.

Press the dough into your tart pan or roll it out and place in the pan,  put in the freezer for approximately  15 minutes or until partially frozen. Remove from freezer and weight it down by placing a parchment sheet on the pastry and fill with pie weights or beans. Bake on sheet pan for 20 minutes, remove parchment and weights and place back in the oven for about 15 minutes or until lightly browned.

Spread some pesto on the bottom of the tart crust, sprinkle with some cheese and layer your tomato slices. Bake for about 25-30 minutes. Serve hot or room temperature.

 

 

51 Comments Post a comment
  1. Oh yum! Yum! Yum!

    July 30, 2017
  2. LB #

    Both of these look incredible!!!

    July 30, 2017
  3. Looks great! I’ve always wanted to try to make a tomato tart. Should try this once the weather cools down!

    July 30, 2017
    • Baking in the heat of summer is torture even with AC. I found out the hard way that you should bake or roast the tomatoes first otherwise it gets sloppy the exception I think could be using plum or Roma tomatoes they are not as juicy. Thank you so much!!

      July 30, 2017
  4. OMG, Suaznne, this post is such a treat for the senses! If we has “smell-a-vision” it would be excruciating. 😀 My mouth watered when I saw that slice of pie. And the beautiful tomatoes…
    Thank you so much for your kind words about my serial. It means a lot to me that you enjoy it. I’m looking forward to featuring you this Friday.
    Hugs on the wing.

    July 30, 2017
    • ❤️thank you so much Teagan I do do love your work. It inspires me!

      July 30, 2017
  5. Both pies look delicious Suzanne, thanks for sharing 🙂

    July 30, 2017
  6. Absolutely in love with your Tarts Suzanne! ❤️

    July 30, 2017
  7. Soooo yummy! Don’t even know where to start as I’m drooling right now 😉

    July 30, 2017
  8. Isn’t Teagan’s new series a delight?? And your pie and tomato tart looks to die for, Suzanne. Drooling over here…

    July 30, 2017
  9. This blackberry peach pie looks amazing, scrumptious and yummy!

    July 30, 2017
  10. I love a piece of fruit pie with some ice cream. It’s such a treat. Your tomato tart got my attention however, Julia Child is such an inspiration to me.

    July 31, 2017
    • She is to me as well and I use her great recipes over and over. Thank you so much Gerlinde ❤️

      July 31, 2017
  11. The blueberry peach pie looks awesome!

    July 31, 2017
  12. Henrietta Watson #

    Reblogged this on All About Writing and more.

    July 31, 2017
    • Thank you so much Henrietta ❤️

      July 31, 2017
      • Henrietta Watson #

        You are welcome!

        July 31, 2017
  13. Both pies look great!Keep the good job!

    July 31, 2017
  14. Not sure which one I like better and that’s a lot to say from a person with a sweet tooth!

    August 1, 2017
  15. Yes to both! Wow. Saving these recipes. Thank you

    August 1, 2017
  16. The blackberry/peach pie makes me wish I had a piece with my coffee this morning! I love Julia Child; her cookbooks, her shows and she was called Juju by her father when she was young. I have never made her pie crust – guess I should give it a go 🙂

    August 2, 2017
    • I never knew that, I love her and watched her shows they were fantastic as are her great recipes. She was one of a kind, a true character and culinary genius. Thank you so much.

      August 3, 2017
  17. Savory pies are the coolest.

    August 2, 2017
  18. Pie, pies and more pies! Love it!

    August 2, 2017
  19. Your poor basil 😔 Good thing there’s farmers market. I’m pretty sure I’ll be referring to this when the glut of tomatoes begins in a couple of weeks. Got any zucchini recipes? 😂 Maybe I should just freeze them. So far they go to the compost bin. The joy of growing your own veggies, lol.

    August 4, 2017
    • Hi Angie, I have garden woes this year. My basil died and I planted tomatoes and the squirrels got all but one which I snatched from the plant and ripened in the house. Here is an awesome recipe for zucchini from Chef Symon, made it and posted it a few weeks ago. http://abc.go.com/shows/the-chew/recipes/michael-symon-zucchini-fritters-feta-dill
      Thank you so much!

      August 4, 2017
      • Thanks, Suzanne! I was actually looking at Mario Batali’s zucchini fritters! I guess I’ll be making both 😄

        August 4, 2017
      • I have to see Mario’s loved Chef Symons!!

        August 4, 2017
      • I actually tried Mario’s last year, it’s the best zucchini fritters I’ve had! He adds ricotta and lemon zest, so good!

        August 4, 2017
      • Sounds good the one I tried also had lemon but he added feta instead of ricotta and some herbs

        August 4, 2017
  20. mistimaan #

    Its lip smacking recipe for me 🙂 I hope to try it myself 🙂

    August 4, 2017
  21. These are so so pretty Suzanne!! We just finished dinner here and I’m wishing I had that piece of pie and ice cream! And great idea to roast the tomatoes first so they are not too juicy for the crust! With a bright green salad, that would be such a perfect summer dinner! How’s your weekend going besides your trip to the Farmers Market?? (Those tomatoes!!!). Hugs from here Suzanne.

    August 5, 2017
  22. I haven’t been able to get arouind and comment but I have been peeking in! Both of these look so absolutely gorgeous!

    August 8, 2017
  23. Oh yummmm

    August 14, 2017

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