Peach & Blackberry Tart

This large tart is a colourful showstopper. The use of a whole egg in the crust ensures a firm result. The filled tart can be made a day in advance, as can the poached peaches, but it should only be decorated, with a few pieces of fruit, just before serving. If you keep and chill the wine used to poach the peaches, it’s pretty sensational over ice cream.

CRUST

1 egg

⁄ tsp (1 mL) salt

2 ⁄ cups (580 mL) cake & pastry flour

⁄ cup (125 mL) sugar

⁄ cup (125 mL) cold unsalted butter cut into chunks

BLACKBERRY PASTRY CREAM

12 oz (340 g) blackberries

⁄ tsp (2 mL) dried lavender (optional) 1 tbsp (15 mL) lemon juice

1 ⁄ cups (375 mL) whipping cream, divided 4 egg yolks

⁄ cup (125 mL) sugar

⁄ cup (60 mL) cornstarch

MUSCAT POACHED PEACHES 4 peaches, halved and pitted 2 cups (500 mL) Moscato wine

1 cup (250 mL) small blackberries Lavender sprigs (optional)

Preheat oven to 350°F (180°C).

For the crust, whisk egg and salt together in a small bowl; set aside.

In a food processor, pulse flour and sugar together. Add butter and process until mixture resembles coarse oats. With motor running, add egg mixture. Tip pastry (mixture will resemble sand) into lightly buttered 11-inch (28-cm) round tart tin with a removable bottom. Press into bottom and up sides (if dough sticks to fingers, use a sheet of plastic wrap between

If you’re lucky enough to have a blackberry bush in your backyard, decorate your tart with a sprig or two of foliage.