A fresh Blueberry Peach Tart says summer like nothing else. Layers of fresh peaches and blueberries atop a buttery pecan crust. It’s a gorgeous and scrumptious summer dessert. I’ve always loved peaches and blueberries together and make this tart once a year when they’re both in season. (That’s right now around here!!!)

For the first time ever, my boys went blueberry picking on their own at our local berry farm last week. My oldest got his license last fall, so this is his first summer driving. I had no idea how ultra-convenient this having an extra driver in the household would be. (!) Not only did they come back with enough blueberries for this Blueberry Peach Tart, two batches of homemade blueberry jam and Wild Maine Blueberry Ice Cream…they also brought back a bucket of fresh, juicy peaches. Score! When they walked in the door with all that orchard booty, it felt like Christmas. Christmas in August. Immediately I knew I’d be making this gorgeous Blueberry Peach Tart .

Bake the pecan crust for 15-20 minutes. As the crust bakes, cook the quick peach and blueberry fillings separately on the stovetop.

Fill with luscious homemade peach filling…

Spoon the homemade blueberry filling on top .

Cool, then garnish Blueberry Peach Tart with whipped cream, peaches and fresh mint.

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Blueberry Peach Tart

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 1

Author Allie Taylor

Ingredients

• Crust:
• 1 cup all purpose flour
• 2 tablespoons sugar
• 5 tablespoons butter cut into one inch chunks
• 1 egg beaten
• 1/2 teaspoon pure almond extract
• 1/2 cup finely chopped pecans
• Peach Filling:
• 3 cups peeled and sliced fresh peaches
• 1 1/2 teaspoons cornstarch
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter
• Blueberry Filling:
• 4 cups blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• dash ground cinnamon
• 1 teaspoon lemon juice
• 1 tablespoon butter
• Optional: whipped cream peach slices and fresh mint for garnish

Instructions

• Crust:
• Place flour and sugar in a food processor.
• Process briefly to mix.
• Drop chunks of butter in the feed with motor running and process quickly until mixture is crumbly.
• Add the egg, almond extract, and pecans and process until just combined.
• Do not overmix the crust.
• Form dough into a flattened ball and press into the bottom and sides of a 9"tart pan with a removable bottom.
• Cover crust tightly with plastic and chill in refrigerator for a minimum of thirty minutes.
• Bake the crust for 15-20 mins or until slightly browning.
• Cool crust on wire rack.
• Peach Filling Layer:
• Mash peaches together with cornstarch, sugar and lemon juice in medium saucepan.
• Cook over medium heat for 5 minutes or until mixture thickens.
• Add butter and stir until blended.
• Cool slightly and pour into cooled crust.
• Blueberry Filling Layer:
• Mash 2 cups of the blueberries with sugar, cornstarch, cinnamon and lemon juice.
• Cook in a large saucepan over medium heat until thickened and translucent.
• Stir in butter and remaining whole blueberries.
• Cover peach filling layer with blueberry filling.
• Cool.
• Optional: Garnish with whipped cream, fresh peaches and mint.
• Serve immediately or cover and refrigerate.

Notes

You can easily use a pastry blender rather than food processor to make the crust for this recipe. (I did.)

Easy, delicious and summery: Blueberry Peach Tart

Another delicious summer dessert: Fresh Peach Pound Cake

The post Blueberry Peach Tart appeared first on Through Her Looking Glass.

I love a stunning dessert. Yes I do. This Chocolate Raspberry Tart tastes every bit as decadent as it looks. Nothing better than a great meal with fine company followed by a really spectacular dessert and coffee.

While this Chocolate Raspberry Tart has several steps, it’s not difficult to make. And it’s a nice touch on the dessert table.

Mix the crust and roll it out

Fit to the tart pan and trim off excess

Bake the crust.

Whisk together the chocolate filling on the stovetop as the crust bakes.

Pour filling into baked crust.

Bake tart, then cool on rack.

Spread with raspberry jam and top with luscious raspberries. Oh my.

 Savor every decadent bite.

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Chocolate Raspberry Tart

Chocolate Raspberry Tart: a stunning and elegant dessert perfect for any special occasion. Tastes as spectacular as it looks.

Course Dessert

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• Crust:
• 1 1/4 cups flour
• pinch salt
• 1 1/2 tablespoons sugar
• 1/2 cup unsalted butter well-chilled
• 1 egg yolk lightly beaten
• 2 tablespoons very cold water
• Chocolate Filling:
• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate coarsely chopped
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup half and half
• Topping:
• 1/4 cup seedless raspberry jam melted
• 1 pint fresh Driscoll's raspberries rinsed and drained

Instructions

• Grease 9 " tart pan with a removable bottom.
• In food processor, combine 1 1/4 cup flour, 1 1/2 tablespoons sugar and pinch salt.
• Add 1/2 cup butter and process 'til mixture resembles coarse meal.
• Separately, combine egg yolk and cold water.
• Gradually add to flour mixture and process just 'til dough holds together.
• Press dough into a flat disk and wrap tightly in plastic wrap.
• Chill 30 minutes.
• Preheat oven to 375 degrees.
• Using floured rolling pin, roll out on floured surface.
• Press into bottom and sides of prepared tart pan, trimming off excess.
• Line crust with foil and fill with dried beans or pie weights.
• Bake until edges are slightly browned, 10-15 minutes.
• Remove pie weights and foil, continue baking 5 more minutes, until golden brown.
• Remove from oven and cool on rack.
• Reduce oven temperature to 350 degrees.
• In heavy saucepan, melt 1/2 cup butter and chocolate over low heat.
• Add 3/4 cup sugar, 2 eggs, egg yolk and vanilla.
• Stir 'til smooth.
• Stir in half and half.
• Pour chocolate mixture into prepared pastry.
• Bake 25-30 minutes or until center is nearly set when shaken.
• Remove from oven and cool on rack to room temperature.
• Remove from pan.
• Using small brush, spread half of the melted jam over top of tart.
• Artfully arrange fresh raspberries over jam.
• Drizzle raspberries with remaining melted jam.
• Serve at room temperature or chilled

Notes

This recipe can be made a day or two ahead. Refrigerate when cool, then top with jam and raspberries just before serving.

You may also enjoy: Boston Cream Eclair Cake

The post Chocolate Raspberry Tart appeared first on Through Her Looking Glass.