Drunken Blueberry Peach Cheesecake Tart
Andy Anderson !
This recipe is a combination of three different tarts that I make, and I thought: Why not incorporate them all into one tart?
At least it sounded like a good idea, after a couple of shots of bourbon.
Anyway, I made this for last night's dinner party, and everyone liked it so much, that I thought I would post it.
So, let's make a tart...
Blue Ribbon Recipe
This is a scrumptious fruit tart recipe. Fresh and delicious, this will be great to make after visiting your local farmers market. The blueberries are tart, the peaches sweet and the cheesecake layer is nice and creamy. I added pecans to the crust and loved it! Perfect for spring and summer. The Test Kitchen
6 ozsweet butter, unsalted
3/4 cwalnuts, almonds, or pecans... your choice
1 1/2 cflour, all-purpose
1/2 csugar, granulated
1 1/2 cfresh blueberries
12 ozcream cheese
3 mediumeggs, at room temperature
3/4 csugar, granulated
2 mediumfresh peaches, thinly sliced
1/2 cpeach preserves, or whatever's on hand
2 Tbspgood Kentucky bourbon
How to Make Drunken Blueberry Peach Cheesecake Tart
- Add the sugar, and then pulse to mix.
Add the flour, and then pulse to throughly combine
- Put the food processor on slow, and add the melted butter through the food tube.
Blend until throughly combined.
- Place the tart pan on a baking sheet, and pre bake in the preheated over for 15 to 20 minutes.
Chef's Note: This is just enough time to help set the crust, but not completely bake it.
- ********** MAKING THE FILLING **********
- Place a rack in the middle position, and preheat the oven to 300f (150c).
- Remove the S-blade and then incorporate 1/2 cup of the blueberries into the mixture.
Chef's Note: Use a spatula for this step, and be careful not to break the berries.
- Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
- Chef's Note: You will more than likely have more filling than you need to fill the pan. If this happens, pour the remaining filling into individual ramekins, and cook along with the tart. The filling tastes good, all by itself.
- Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
- Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
- Use a pastry brush to brush the drunken preserves over the peaches, and then add the remaining 1/2 cup blueberries to the pan, and coat with the remaining sauce. Sprinkle them over the top of the peaches.
- Chef's Note: Peaches are not always easy to find; especially in the Autumn and Winter months. I've used other fruits; such as apples, and pears. However, I like to slightly pre bake these types of fruits in the oven (after slicing) just to soften them up a bit.
Whatever fruit I use, I do not bake it with the cheesecake.
- Chef's Note: I used peach preserves because that's what I had on hand; however, I see no problem with using other types. In other words: Experiment, and have fun.
And, yes, if you don't want to use the bourbon... leave it out.