Peach and Huckleberry Tart
Makes about 8 slices
- For the pastry:
- 1 1/4 cups all purpose flour
- 1 teaspoon Davis Baking Powder
- 1/4 teaspoon salt
- 5 tablespoons butter, unsalted, at room temperature
- 1/4 cup sugar
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- For the fruit:
- 3 tablespoons flour
- 5 tablespoons sugar
- 1 # peaches, cored and cut into wedges
- 1 cup huckleberries
To make the pastry, sift together the flour, Davis Baking Powder and salt. Set aside. Use a stand mixer or hand held beaters to cream the butter and sugar until fluffy, about 3 minutes. Add the egg till incorporated and add the milk and vanilla. Whisk in half the flour till incorporated, then mix in the rest. Pat the dough down to a 1/2 inch thickness, wrap in plastic and refrigerate. This part can be done up to one day ahead.
Set a rack in the upper third of the oven and pre heat to 375 degrees.
Line a cookie sheet with parchment or use a tart pan. Roll the pastry on a lightly floured surface to a 13 inch circle. Transfer pastry.
Mix together the flour and 2 tablespoons of the sugar and spread over the pastry leaving a 1-inch border. Arrange peaches on top of the sugar mixture, then tuck the huckleberries in the spaces around the fruit.Sprinkle with the remaining 3 tablespoons of sugar. Fold in outer edge of pastry.
Bake, lightly covered with foil, about 40 minutes. Remove the foil and bake 5 to 10 more minutes till juices bubble. Allow to cool and serve.
This tart crust is tender-soft yet crisp, the perfect foil for a not-too-sweet filling. Works equally well with apples or plums instead of peaches, whatever is in season in your neck of the woods. Tuck a handful of berries around the fruit to get a taste of that huckleberry magic.