Refreshing Blueberry and Peach Tart
Serving Size / Yield
- Tart Crust:
- 1 1/4 cups all-purpose flour, plus more for rolling
- 8 tablespoons cold butter, cut into 1/2-inch cubes
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon white sugar
- 4 tablespoons ice water
- 1 egg, beaten
- 3 peaches, skinned, pitted and chopped
- 1 pint blueberries
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Begin making the tart crust by mixing together the flour, salt and sugar. Add the butter and use a food processor to pulse about 6 to 8 times or until the ingredients begin to resemble coarse meal. Add the water 1 tablespoon at a time so that the mixture can begin to lump together. The dough is finished when you can pinch it and it holds together. When done, transfer the dough onto a flat surface and create a disc. Apply a little bit of flour onto both sides of the dough and then wrap it in plastic wrap. Refrigerate for about 1 hour.
Remove and let the dough rest at room temperature for around 10 minutes. Sprinkle a little flour on top of the disc-shaped dough. Use a rolling pin to flatten the dough into a 12-inch circle. It should be about 1/8-inch thick. When finished, carefully fold the dough in half. Transfer the dough onto a parchment paper lined baking pan. Line up the fold with the center of the baking pan and create a 9-inch circle. Carefully unfold and press down to line the dough with the baking pan. Preheat your oven to 350 degrees F. Take out a bowl and toss together all of the peaches, blueberries, white sugar, vanilla and lemon zest to evenly combine. Transfer the peach-blueberry filling into the center of the dough and make sure to leave a 1-inch space around the circumference of the dough.
Form the crust by bringing a piece of the outer dough towards the middle. Repeat this around the dough and pleat the outer dough so it forms a complete crust. Brush the pastry crust with egg wash and then bake the tart in your preheated oven until it is golden brown. Cool and then serve.