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5 from 1 vote

Blueberry Peach Tart

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 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.)