Honestly, I’m not one for summer heat. I’m a Kiwi girl at heart, and grew up in New Zealand, where a temperature over 25°C (~75°F) in the summer was deemed dangerously too hot. What I do love about summer though is the ready supply of fruits. SO. MANY. FRUITS.

And inevitably, we end up with having to find creative ways to use up all those fruits – and this caramelized peach and thyme tart is going to come in handy when those beautiful ripe peaches come into season soon.

So you live on the other side of the world, and summer is already behind you? No problem! What’s great about this recipe is that you can still make this fruit tart with frozen fruits too. Plus you could use any stone fruits that are available to you like plums, cherries, nectarines etc. instead of or in addition to peaches. This Cheddar, Caramelized Peach and Thyme Tart is simple to make, it’s fresh, fruity, and delicious. Your family will love it!

For the crust, I used my homemade sweet shortcrust pastry recipe (recipe and video coming soon!), but you can also use ready-made shortcrust or  pie crust too. Whichever is convenient to you.

The one addition that I made to this fruit tart to make the flavours pop even more is to add some aged cheddar cheese to the base of the tart. It adds a delightfully creamy, salty, tangy flavour profile that contrasts really well with the sweet fruity filling!

To make this dessert even better, serve it with a dollop of ice cream on top. Or to kick it up a few more notches, serve it with some Lime Sherbet instead! Creamy, sweet, tangy lime sherbet is the perfect accompaniment to this sweet, fresh tart and you can find the recipe for this easy Salted Lime Sherbet right here on my blog.

Cheddar, Caramelized Peach and Thyme Tart Recipe

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Cheddar, Caramelized Peach and Thyme Tart

Servings 1 8 inch tart

Author Dini (The Flavor Bender)

Ingredients

Tart

• 1 lb of Shortcrust Pastry or Pie Crust or an 8 inch unbaked or blindbaked tart crust
• 16 oz peaches frozen is fine, but thaw them before use, OR about 3 - 4 fresh, ripe peaches
• ¼ cup brown sugar 55g
• 2 tbsp butter
• 2 tbsp cornflour
• Pinch of salt

Custard (you may end up not using all of it)

• ¾ cup milk
• 1 yolk
• Pinch of salt

Instructions

Tart

• Grease a tart pan and preheat oven to 350°F / 180°C.
• Prepare the pie crust (homemade or store-bought) and shape it into an 8 inch tart mold and blind-bake it in the oven for about 15 minutes.
• Add the thawed peaches, thyme leaves and brown sugar to a pan, and heat gently (on low to medium) and mix until the brown sugar melts. Then, turn the heat to medium high and cook the peaches until they are caramelized on one side.
• Turn off the heat and let it cool.
• Once the pie crust has been blind-baked, place thin shaves of cheddar cheese on the bottom. Layer the peaches on top of the cheese. Add berries to decorate if you like.
• Pour the custard to cover the fruits half way (do not fill right to the brim).
• Bake in preheated oven for 20 minutes. If the edges of the pie crust are burning, cover the tart with foil and keep baking.
• Remove the tart from the oven and sprinkle some white sugar on top and return to the oven to bake for a further 10 minutes.
• Remove from the oven and let the tart cool. You can chill the tart in the fridge at this point if you prefer.
• Serve at room temperature or chilled with Lime Sherbet or ice cream or some creme fraiche.

Did you love this Cheddar, Caramelized Peach and Thyme Tart? Do you want more ideas on how to use up extra fruits??

Here are some from The Flavor Bender!

Salted Lime Sherbet

3 Ingredient Easy Fruit Sorbet – 4 flavours (and more!)

Spiced Banana Cupcakes

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Hello everyone, I’m Celeste from The Whole Serving, a food blog that shows you how to use real food to create simple, delicious, wholesome dishes that allow you to celebrate and enjoy whole foods that nourish the body, and not feel bad about eating The Whole Serving!

For those that know me it’s no secret that I love desserts, and apple pie is one of my favorites. But with the temperature rising on the outside, I don’t want to heat it up on the inside, so this no-bake raw apple pie I pinned to my Raw Vegan board from Oh Lady Cakes is perfect for the hot summer days here in Texas.

This pie is also perfect for those who want to reduce their intake of refined sweeteners, because dates are used to sweeten as well as create the smooth and creamy caramel sauce.

Guilt-free dessert is what this is, it also happens to be quick and easy. The food processor and blender practically does all the work.  This crust comes together in about 40 to 50 seconds, it’s ready when it resembles coarse meal and it sticks together when squeezed between your fingers. The crust alone makes a tasty snack, I found myself eating it as I was pressing it into the tart pan.

I pretty much followed the recipe from Oh Lady Cakes, but I did make a few changes in the amount of dates I used and I added vanilla extract and nutmeg. I chose to slice my apples and layered them in the tart pan instead of cubing, it was easier to have the food processor do my slicing, plus I like the layered look.

Next time I make this, and it will be a next time, I will make the caramel sauce a bit thicker.

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Raw Salted Caramel Apple Pie

Ingredients

• 1 1/2 cup walnuts
• 30 pitted dates divided 12 and 18
• 2 cup warm filtered water
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 4 medium apples sliced or cubed

Instructions

• Prepare a round 8" tart pan by lining it with parchment.
• Place 18 of the dates in a medium bowl and cover with 1 cup of the water and set aside.
• Place walnuts in food processor fitted with the s blade and blend into a fine meal.
• Add in the remaining pitted dates and process until dates are blended with the walnuts and it resembles coarse meal and the mixture hold together when squeezed between your fingers.
• Press date/nut mixture into prepared tart pan, cover with plastic wrap and freeze until ready to use.
• Drain dates and place them in blender bowl, add the remaining 1 cup of warm water, cinnamon, nutmeg, vanilla and sea salt. Blend until smooth.
• Transfer to a medium bowl.
• Slice or cube apples, placing them into bowl with date caramel as you go, toss until evenly coated.
• Remove crust from freezer and fill with apples.
• Sprinkle pie with cinnamon.
• Serve and enjoy!

Notes

Pie can be frozen for 6 weeks in an airtight container.

Please come visit me at The Whole Serving, to see my latest creations. Feel free to follow me on Pinterest, Twitter, Instagram, Google+, or Facebook.

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I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe.  When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes.  I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier.  It was still moist and delicious, but the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe.  For the glaze I only used only lemon juice and no milk as called for.  If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day.  I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout.  Now that’s a perfect breakfast, in my opinion!

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Lemon Blueberry Pound Cake

Ingredients

• 1 cup butter 2 sticks, room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour plus a bit more to toss with the blueberries
• 2 teaspoon baking powder
• 1 teaspoon salt
• Lemon Glaze
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 350°
• In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
• Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
• In a separate large bowl add dry ingredients and stir to combine.
• Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
• In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
• Grease and flour 2 large loaf pans.
• Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
• Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

• Whisk together glaze ingredients in mixing bowl until smooth.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops

Double Berry Muffins

Zucchini Pineapple Muffins

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