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This may very well be the epitome of a fruit dessert. It is a Peach and Blueberry Tart, made by Stef from Couteau Bonswai that uses a free-form crust to eliminate the fussiness of fitting dough into a tart pan and has a combination of fresh berries and peaches in the center that cook right along with the crust. No pre-baking and no pre-cooking necessary. An additional bonus is that, unlike store-bought fruit tarts that have a carefully glazed arrangement of sliced berries and fruits on top, the cooked filling means that this tart can be served hot from the oven with a scoop of vanilla ice cream, which is probably the only thing you can add to improve the dessert.
Stef used a recipe from Creampuffs in Venice for the easy-to-handle and delightfully flaky crust, so take a look there for instructions.
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8-27-2006 @2:33PM MJ said... Love to do that type of crust, so rustic and quick and easy. Great pic! Hate blueberries but this looks delicious!! With a dollop of fresh cream yum.........
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8-29-2006 @2:02PM Stefanie Noble said... Oh hey... thanks for the link. I credit Yvonne for linking to that recipe and making something so irresistable-looking that I couldn't help but make it myself. Definitely a keeper and definitely a recipe that lends itself to all sorts of improvisation.
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8-29-2006 @3:11PM Stefanie Noble said... Oops... I mean, Ivonne! I like it when people spell my name right, so I should correct myself.
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