Peach blueberry tart

Blueberries and peaches are exploding ’round here, y’all.

So is the amount of work I have to do, though I still find time to take respite in baking summer treats. But where to start? The problem with being on a budget and short on time is finding that your ambitions can dwindle when you realize many recipes ask for far more groceries than your wallet will allow.

Thankfully there is no shortage of light and easy fruit desserts for the thinly lined pocket! The massive amount of blueberries are courtesy of my parent’s backyard, but those of us in British Columbia have the Okanagan to thank for a ton of crazy delicious peaches. I probably spent a whopping $5 on this, not including the butter. If you have a favourite tart crust feel free to substitute it, but I cannot stress how utterly delicious the shortbread crust in this recipe is. It’s creamy and buttery, pairing perfectly with the sweet and tart profile of the ripe peaches and blueberries. Have fun and play around with fillings—you can’t go wrong with what the season has to offer!

Peach blueberry tart
Adapted from Food52

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Ingredients

For the Crust and the Filling: (I suggest doubling the crust)
1 stick (1/2 cup) butter, melted
1/4 cup sugar
1/8 tsp. salt
3/4 tsp. pure vanilla extract
1 cup flour
2 cups fresh blueberries, picked over and washed
2 peaches, peeled and diced
juice from 1 lemon
1 tbsp. sugar

For the Crisp Topping:
1/4 cup flour
1/4 cup rolled oats
1/4 cup sugar
1/8 tsp. cinnamon
pinch of salt
2 tbsp. softened butter

  1. Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Perforate with little fork marks, and bake the crust for 8–10 minutes, until it is just beginning to firm up.

  2. Toss the fruit with the lemon and sugar and set aside.
  3. To make the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.

  4. When the crust is done baking, spread the fruit evenly in it. Sprinkle the crisp topping over everything, then return to the oven. Bake for 20–25 minutes more, just until the crust is brown, the blueberries are slightly melted, and the topping is crisp. If the top doesn’t quite brown, place under the broiler for a few seconds. Watch it carefully! It will burn if you leave it for too long. Cool slightly before serving with vanilla ice cream.

Looking for more summer recipes? Try a tart lemon yogurt cake or a refreshing fruit smoothie!

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