Best 2 Drunken Blueberry Peach Cheesecake Tart Recipes

Indulge in a symphony of flavors with the Drunken Blueberry Peach Cheesecake Tart, a delightful dessert that combines the tangy sweetness of blueberries, the juicy goodness of peaches, and the creamy richness of cheesecake. This culinary masterpiece features a flaky crust, a velvety cheesecake filling, and a vibrant blueberry peach topping, all infused with a hint of intoxicating sweetness from Grand Marnier. Embark on a culinary journey with three additional tantalizing recipes: a classic Blueberry Peach Pie with a golden brown crust and a burst of fruity flavors; a refreshing Blueberry Peach Smoothie packed with antioxidants and a delightful blend of flavors; and a delectable Peach Cobbler, a comforting dessert with a crispy crust and a warm, gooey filling. Each recipe offers a unique twist on the classic blueberry peach combination, ensuring an unforgettable taste experience.

Let's cook with our recipes!

RUSTIC PEACH BLUEBERRY TART

Rustic Peach Blueberry Tart image

A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME

Provided by Dreamer in Ontario

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar
1/8 teaspoon salt
6 ounces neufchatel cheese, diced
4 tablespoons butter, diced
5 medium peaches, peeled, pitted and sliced (about 5 cups)
1 1/2 cups blueberries
1/3 cup sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
ice cream (optional) or 2 cups sweetened whipped cream (optional)

Steps:

To make Cornmeal Crust:.
Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
Add cheese and butter, and blend until dough resembles coarse meal.
Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
Preheat oven to 425°F.
To make Peach-Blueberry Filling:.
Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
Let stand 15 minutes, or until sugar is dissolved.
Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
Fold in edge 1/2 inch to create sides.
Slide parchment and dough onto ungreased baking sheet or pizza pan.
Using a slotted spoon, place fruit in center of crust .
Discard the juice.
Bake 15 minutes at 425°F.
Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
Allow tart to cool 10 minutes.
Slide tart from parchment onto serving plate.
Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.

Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1

PEACH-BLUEBERRY CRUMBLE TART

Peach-Blueberry Crumble Tart image

This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter, melted
2 cups frozen unsweetened blueberries, thawed
2 cups frozen unsweetened sliced peaches, thawed
1 tablespoon honey
CRUMB TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
1/4 cup chopped pecans
1/8 teaspoon ground cloves
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

To ensure a smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help it blend easily with the other ingredients.
For a more pronounced blueberry and peach flavor, use fresh fruit. If using frozen fruit, thaw it completely and drain off any excess liquid before adding it to the filling.
To prevent the crust from becoming soggy, pre-bake it for 10-12 minutes before adding the filling. This will help it set and hold its shape.
To achieve a golden brown crust, brush the edges of the tart with an egg wash before baking. This will also help the crust stay crisp.
For a more decadent flavor, top the cheesecake tart with whipped cream or a dollop of ice cream.

Conclusion:

The Drunken Blueberry Peach Cheesecake Tart is a delightful dessert that combines the flavors of sweet blueberries, juicy peaches, and creamy cheesecake. With its buttery crust, tangy filling, and fruity topping, this tart is sure to be a hit at any gathering. Whether you're celebrating a special occasion or simply looking for a delicious treat, this recipe is sure to satisfy your cravings.