Fall is my absolute favorite season of the year! Autumn brings in new fruit and vegetables, as well as fall foliage. There’s just something about cozying up with a cuppa tea (or coffee or hot cocoa) and a book (or Netflix).
I think it’s completely acceptable to eat fruit crumble for breakfast. It’s got oats and fruit! That being said, I have been a bit out of practice in developing recipes this year. We launched our baking business amidst a pandemic, built a website and attended markets all summer long. Whew, what a busy time! Now that we are back test baking in our kitchen, we have some new recipes to share with you.
As always, our recipes are nut-free and can easily be adapted for gluten-free folks. So, today we have for you a spiced peach crumble tart with a beetroot infused tart base. As I write this recipe, I realize there are many components but it is so worth every step of the process! If you happen to have excess parts, they can easily be adapted for other treats! *I recommend making the poached peaches and pastry cream in advance.
Non filled tart shelf for reference.
Makes 6 (4 inch) tarts or 1 9'' tart
1 1/2 cups all-purpose flour (or GF 1:1 flour)
1/3 cup powdered sugar
Pinch of salt
1/2 cup unsalted butter, cold (or plant-based butter)
1 large egg yolk
2 tsps heavy cream or milk
1/2 tsp vanilla extract
2 tsps beetroot blend powder from Blume (https://itsblume.com/collections/latte-mix/products/beetroot-blend)
1/2 tsp cinnamon
*if you don’t have beetroot powder, you can use 2 tsps beet juice replacing the heavy cream and add 1/2 tsp cinnamon
Directions for crust
Place flour, sugar and salt into a bowl and mix.
Add in the butter in cubes and use a pastry blender or two knives to mix into the dry ingredients.
Once the mixture is a coarse meal, add in the egg yolk, heavy cream/milk, vanilla, beetroot powder + cinnamon and mix until the ingredients stick together.
Wrap the dough in a disk and chill for an hour.
Preheat oven to 350F.
Roll out the dough and press into the tart pans (about 1/8″ thick), trim the edges.
Place onto a baking tray and cover with foil. Bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
Remove and cool before removing from tart tin.
Poached Peaches Ingredients
1 cup granulated sugar
2 cups of water
1/2 cup white wine
1 tsp vanilla extract
1 cinnamon stick
6 medium sized peaches, halved
Directions for Poached peaches
Using a dutch oven or large pot, add the sugar, water, wine, vanilla extract and cinnamon stick. Over medium heat, stir until the sugar is dissolved and bring to a simmer.
Add in peaches, cut side up and in a single layer. Bring mixture to a simmer and remove from heat. Turn peaches over and cover the pot. Allow to cool.
Peel the peach skins off and remove pits.
1/2 cup brown sugar
1/2 cup quick cooking oats
1/2 cup All purpose (or GF 1:1) flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup melted unsalted butter
Combine the oats, flour, brown sugar, baking powder and soda in a bowl. Add in the melted butter and mix until you get a crumble.
In a shallow baking tray, lined with parchment paper or a silicone mat, bake at 350F for 15-16 minutes.
Allow to cool.
Pastry Cream – https://www.theflavorbender.com/creme-patissiere-vanilla-pastry-cream/#recipe or other recipe of choice.
Assembling the tarts
Fill the tart shell with a layer of pastry cream (using a pastry bag or soon) and smoothing it out into an even layer.
Add the poached peach half with the flat side down and then gently pushing it into the pastry cream.
Sprinkle crumble around the edge where the pastry cream is exposed.
Enjoy your delicious treat!
Filled in tarts