Go Back

Blueberry Peach Tart

The Blueberry Peach Tart is a stunning dessert that beautifully combines the sweet and slightly tart flavors of blueberries with the juicy, fragrant essence of ripe peaches.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Tart Pan
  • Pastry Brush
  • Oven

Ingredients
  

Crust Ingredients

  • 1.5 cups All-purpose flour This will be the base of your tart, providing structure and a tender crumb.
  • 0.5 cup Unsalted butter, chilled and cubed The key to a flaky crust, cold butter creates steam that helps the crust rise during baking.
  • 0.25 cup Granulated sugar This adds a hint of sweetness to the crust.
  • 0.25 teaspoon Salt Salt enhances the flavors and balances the sweetness.
  • 1 large Cold egg yolk This enriches the dough and contributes to its structure.
  • 3-4 tablespoons Ice water This will help bind the dough without making it tough.

Filling Ingredients

  • 2 cups Fresh blueberries These will provide a burst of juicy flavor and beautiful color.
  • 2 cups Fresh peaches, peeled and sliced Ripe peaches add sweetness and a delightful texture to the tart.
  • 0.5 cup Granulated sugar This will sweeten the fruit filling, allowing the natural flavors to shine.
  • 2 tablespoons Cornstarch This acts as a thickening agent, helping to bind the juices released by the fruit.
  • 1 teaspoon Vanilla extract This enhances the overall flavor of the filling.
  • 1 tablespoon Lemon juice The acidity brightens the flavors and balances the sweetness of the fruit.
  • 1 large Egg, beaten (for egg wash) This will give the crust a beautiful golden-brown finish.

Instructions
 

  • Step 1: In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter into the mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
  • Step 2: Create a well in the center of the mixture and add the cold egg yolk. Gradually incorporate the egg into the flour mixture.
  • Step 3: Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough to keep it tender.
  • Step 4: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Step 5: Preheat your oven to 375°F (190°C) while the dough chills.
  • Step 6: On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
  • Step 7: To prevent a soggy bottom, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Allow the crust to cool.
  • Step 8: In a large mixing bowl, combine the blueberries, sliced peaches, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the fruit evenly.
  • Step 9: Pour the fruit mixture into the cooled tart shell, spreading it evenly.
  • Step 10: Using a pastry brush, apply the beaten egg over the crust edges to give it a glossy finish.
  • Step 11: Bake in the preheated oven for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
  • Step 12: Once baked, allow the tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

For a delightful touch, serve with vanilla ice cream or whipped cream.
Keyword Easy