To celebrate my Mamma’s birthday I made a tart. She’d been hinting at one I’d made for her birthday years ago (it’s tradition that I cook for her on her birthday!) and so I picked out a few different recipes and let her have her choice. I made a few fairly significant modifications, but this is a recipe inspired by an apricot tart recipe from Kitchen Confidante. Thank you so much for the inspiration and recipe! :)
One thing I have to say is that this recipe is SO EASY. Rarely do I say that abou a dessert recipe… if something is going to be easy, it’s probably breakfast, or even a savory lunch recipe, but not dessert. And yet you can literally whip this up in fifteen minutes, maybe less if you have a food processor (of course, I desperately want one haha). The Greek yogurt is the secret ingredient (I used Fage 2%, which is my absolute favorite!) and I think it adds a tartness that really helps to balance out the sweetness of dessert. Yum! (if you’ve ever made my buttermilk cake, you know I like desserts that are sweet but not overwhelming and nicely balanced with some tasty tartness!)
Anyways, if you have a few minutes to whip this up, an hour to let things cook, and a few ripe peaches, I highly recommend making this one, stat! :)
Peach+Blackberry Cream Tart
Crust: 2 1/2 cups all purpose flour, 1 cup softened butter, 4 tablespoons Fage 2% Greek yogurt (or substitute)
Filling: 3 1/2 large sliced and pitted peaches, 3/4 pint of blackberries, 3 large egg yolks, 3/4 cup Greek yogurt, 3/4 cup sugar, 1/4 cup all purpose flour, 1 tablespoon agave nectar at the end
Preheat the oven to 375 degrees Fahrenheit.
Mix flour, butter, and yogurt in a bowl (or food processor!) for the crust. Roll and press in to a tart pan with removable bottom (mine was about 15 inches across, although that’s only an estimate). Bake on a tray for 25 minutes or until crust is cooked to a light honey color and then let cool. Keep the oven on.
In a separate bowl, whisk together the egg yolks, yogurt, flour, and sugar. When the filling is smooth, pour it into the crust. Arrange peach slices in the creamy custard and top with blackberries. Bake for 40-50 minutes or until custard is set. Drizzle agave nectar over the top and let cool. Serve when cooled/room temperature/whenever you can’t wait any longer. ;)
Enjoy! (And, as always, let me know how it goes!)
xo – Simone