Blueberry Peach Tart

Blueberry Peach Tart Recipe

By Olya Sandstrom Published: August 3, 2015

• Yield: 12 Servings
• Prep: 25 mins
• Cook: 45 mins
• Ready In: 2 hrs 10 mins

Deliciously sweet and slightly sour tart topped with a bounty of fresh peaches and blueberries, it's a true taste of the season and …

Ingredients

• 1 1/4 cup flour sifted, for the dough
• 1 tbsp sugar for the dough
• a pinch of salt for the dough
• zest of half a lemon or orange, for the dough
• 113 g butter cold, for the dough
• vanilla for the dough
• 1/4 cup buttermilk for the dough
• 2 cups blueberries cold, for the filling
• 4-6 peaches for the filling
• 2-3 tbsp sugar or to your taste, for the filling
• 2 tsp lemon juice for the filling
• zest of half a lemon or orange, for the filling
• 1.5 tbsp starch for the filling
• 1 tbsp flour for the filling

Instructions

1. Cut the cold butter into cubes. Add the flour, sugar, salt, lemon zest, vanilla and butter in a food processor, then beat for a few seconds to form into crumbs. Add cold buttermilk and beat again. Wrap the dough in plastic wrap, form into a disk, close tightly and place in refrigerator for at least 1 hour.
2. Slice the peaches and put them in a deep bowl. Then add the blueberries, sugar, lemon juice, flour and starch. Mix and leave for 30-60 min.
3. Roll out the dough on a floured cutting board and put it in a 9 Inch diameter tart mold. Even the edges and remove the excess dough. I used to spread the dough on plastic wrap, then cover on the top with the other plastic wrap and rolled the dough so it does not stick. If the dough is too soft and sticky, put it in the freezer for a very short time, and roll again.
4. Put the peach-blueberry stuffing in the tart mold with the dough, level off leveled and cook it in a preheated oven 180'C (356F) for 40-50 min. Let cool and enjoy!

• Course: Dessert
• Skill Level: Moderate

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