Peach and Blueberry Rustic Tart

Updated: Aug 1, 2019



When I think of summer I think of days at the beach filled with the sun, family, and friends. I also think of the fruit that's at it's best. There is nothing like biting into the first ripe peach of the season, so sweet and delicious dripping everywhere. And the blueberries! There is always a big bowl of fruit on our a counter in the kitchen so a sweet treat is always within arm's reach. And when I'm in the mood to bake, a rustic fruit tart is the first thing that comes to mind. This beautiful and delicious tart is brimming with ripe peaches and blueberries.





Ingredients for Peach and Blueberry Rustic Tart


Filling:

6 ripe peaches, not too ripe just ones with some give

2 cups blueberries

1/4 cup granulated sugar

1/4 cup all purpose flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon Kosher salt

1 egg + 1 teaspoon milk, lightly beaten

1-2 Tablepoons of Raw/Turbinado sugar


Pie Crust:

Feel free to make your favorite pie crust recipe.

Or

Use Pre-made pie dough purchased from the market


You will also need some Parchmont paper, a cookie sheet, rolling pin and a pastry brush.


Time Saving Tip: I think purchasing your own pie crust is a huge time saver! That's what I did. After all, it's summer and and there's no reason to spend extra time in the kitchen when the beach is calling your name.


Now let's get started!



It's time to bake!


Preheat the oven to 450 degrees and adjust the rack to be in the middle of the oven.


If you made your own pie dough now is the time to take it out of the refrigerator and get rolling. Since I used a pre-made pie crust, I will be providing directions with this in mind.

I used Pillsbury, which can be found in the dairy section of your local supermarket. There are two individually wrapped rolled crusts in the box. You only need one for this recipe. The other one should be left in the refrigerator or even frozen for later use.



Store bought pie dough makes life a little easier

Even though I have a pastry board island in my kitchen, I still like to place Parchment paper on the surface. It makes it so easy to transport the pastry to the baking pan and clean up is a breeze! Place a large enough piece of Parchment paper to cover the surface and hold your dough. Carefully, unroll the pie crust. Gently roll it out so it is 14 inches in diameter. You won't need any flour. This will only take a minute. Slide the Parchment paper and crust onto the cookie sheet. Set aside.


Now move onto the filling.




Preparing the peaches is easy. After you clean them, they just need to be cut. Remember, this is a rustic tart so no need to peel them! Each peach should be cut in roughly eight pieces. Of course, this depends on the size of each one. Each slice will be between 1/4 " and 1/2" thick. Just do your best to keep them equal in size. This way all of the peaches will bake evenly.



Now add the blueberries to the bowl. Once they are cleaned be sure to dry them thoroughly.



Okay, now you can add the rest of the filling ingredients. Sprinkle the granulated sugar, flour, cinnamon, nutmeg and salt on top of the fruit. Then, gently fold everything together.




This is what it will look like when you're finished folding in all of the ingredients. We are on our way to deliciousness!




Now carefully scoop out all of the fruit mixture and place in the middle of the prepared tart crust. Don't worry if you off center...




Gently grab the sides of the tart crust and fold over fruit. Repeat the process until all of the crust is folded over the fruit. During this process, you can jostle the fruit around a bit to even it out. Remember, this is a rustic tart so any imperfections are appreciated.



The tart is almost ready for the oven. Now just lightly beat the egg and add the milk. Brush the pastry (not the fruit) with the egg mixture. You will not use most of the mixture. Maybe make some scrambled eggs while the tart is in the oven?


Sprinkle the pastry dough with a tablespoon or two of the Turbinado sugar.


Now it's ready to go in the oven! Bake for about 35 - 40 minutes, until it is a light golden brown.



The perfect summer dessert!

Here it is! And although my sons wouldn't wait, let it cool a bit before digging in. Think pie...the warmer it is, the runnier it will be. Wait a little bit and you will be rewarded with the best that summer fruit has to offer. Brad likes a scoop of ice cream or some whipped cream on the side. For me, just a slice... or two.


Enjoy!



2018 Cranberry Walk