Notes from the Test Kitchen:
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.
2Place a rack in the middle position, and then preheat the oven to 300f (150c).
3Melt the butter in a butter warmer pan, or in the microwave, and set aside
4In the bowl of a food processor, fitted with an S-blade finely grind the nuts.
Chef's Note: Don't grind them down too much, or you'll wind up with nut butter. I HATE it when that happens.
5Add the sugar, and then pulse to mix.
Add the flour, and then pulse to throughly combine
6Put the food processor on slow, and add the melted butter through the food tube.
Blend until throughly combined.
7Place the nut mixture into a 9 inch tart pan with removable bottom.
8Using your fingers, spread the mixture evenly on the bottom, and up the sides of the tart pan.
9Place 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.
10Remove from oven, and allow to completely cool.
Chef's Note: The pre baking of the crust is not an absolute necessity; however, I like the additional crunch it imparts to the crust.
11********** MAKING THE FILLING **********
12Place a rack in the middle position, and preheat the oven to 300f (150c).
13Wipe out the bowl of the food processor, and refit with the S-blade. Add the eggs, and beat until thick and lemon colored, about 1 to 2 minutes, on high speed.
14Add the sugar, cream cheese, and the vanilla, and continue to beat until smooth.
Chef's Note: For most of my cheesecake recipes, I do add other ingredients; such as lemon or orange zest, and sour cream, but not for this one.
15Remove 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.
16Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
17Chef'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.
18Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
19Remove from the oven, and allow to completely cool, about 3 to four hours, before performing the remaining steps.
20Arrange the thinly sliced peaches in a clockwise circle around the outer edge, and allow to slightly overlap.
Then, going counter clockwise arrange another circle in the center.
21Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
22Use 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.
23Allow to cool in the fridge for at least an hour before serving.
24Chef'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.
25Chef'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.