Our treat of the week brings in the last goodness of summer as we prepare for a new season. The end of summer is bittersweet for me. I do enjoy so much of what is associated with summer, but living in Texas makes it sometimes unbearable to be outdoors during the summer months. What can I say? I grew up a Yankee and am not at all accustomed to weeks of 100+ degree days.
On the other hand, what they do have in Texas in the summer is peaches… lots of peaches. This week we take advantage of the local bounty by adding them to our treat. We have paired them with blueberries and ginger. These three ingredients were made for each other. The oatmeal cookie crust rounds out the tart with a familiar flavor that is a little unexpected here. Try serving this warm with a little vanilla ice cream on top. I cannot think of a better way to enjoy those glorious peaches.
savour… seasonal offerings
GINGER PEACH & BLUEBERRY TARTLETTE WITH OATMEAL COOKIE CRUST
Before you start:
Be sure to mix the filling ingredients well to spread out the flavor of the ginger.
Use old fashioned rolled oats as opposed to quick oats. The texture is far better.
Be sure to press cookie crust mixture into the sides of the tart pan and remove excess at the top.
My ingredients fit 6 small tart pans. You could also make one large tart.
- 3 cups rolled oats
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 cup unsalted butter – melted
- 3 medium-large peaches
- 1 cup blueberries
- 1 teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon almond extract
- Preheat oven to 375˚F.
- Prepare the filling first by cutting the peaches into 1/4 inch to 1/2 inch cubes.
- Toss peaches and other filling ingredients into a bowl and mix well.
- Allow the filling to sit for 15 minutes before filling crusts.
- Stir together oats, flour, salt, cinnamon, sugar, and vanilla in a bowl.
- Pour melted butter over the top of the mixture and mix well.
- Press mixture into small tart pans.
- When the filling is ready, give it a quick stir and distribute it evenly over your tart pans.
- Sprinkle remaining cookie crust mixture over the top of the tarts.
- Bake on a baking sheet for 40-45 minutes or until filling is slightly bubbly and crumble on top is lightly browned.
- Allow to cool slightly before serving or serve at room temperature.