Peach Blueberry Tart. Almond pastry filled with fresh peaches and blueberries, and a hint of nutmeg and cinnamon. This dessert is beautiful, easy to make, and devinely tasty.
Print Recipe Add to Collection

Rustic Peach Blueberry Tart

Rustic Peach Blueberry Tart. Almond pastry filled with fresh peaches and blueberries, and a hint of nutmeg and cinnamon. This dessert is beautiful, easy to make, and devinely tasty.
Prep Time20 mins
Cook Time40 mins
Resting Time2 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Blueberry Peach Tart
Servings: 8 servings
Calories: 329kcal

Ingredients

Crust

  • 1/2 cup almond flour
  • 1 1/4 cup all purpose flour
  • 3 tbsp sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup very cold water
  • 1/2 teaspoon almond extract
  • 1 egg

Filling

  • 4 peaches cut into thin slices
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tbsp cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tbsp lemon juice
  • 1/4 teaspoon almond extract
  • 3/4 cup blueberries

Instructions

Crust

  • In a large bowl mix together flours, sugar, and salt. Cut in butter until mixture resembles course crumbs. To do this, I cut the butter into ~1/4" slices and used a pastry cutter.
  • Mix water and almond extract together. Stir into flour mixture 1 tbsp at a time.
  • Use your hands to form dough into a flat oval. Wrap in plastic wrap and place in fridge for at least 2 hours.

Filling

  • In a large sauce pan over medium-high heat, add peaches, sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and almond extract. Stir frequently until mixture boils.
  • Let mixture boil for 2 minutes, then remove from heat. Stir in blueberries while still hot.

Assembly and Baking

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • On the parchment paper you have set out, roll dough into a large circle (will be about 1/4" thick and about 14 inches in diameter).
  • Place filling in center of dough and fold up sides over the filling. You will need to fold as you are filling to keep the juices in.
  • Beat egg with a fork and 1 tbsp of water. Brush over top of pasty crust. Sprinkle extra cinnamon over top of tart if you wish.
  • Place parchment paper back on pan and bake for 35-40 minutes, or until top of pastry is golden brown.

Nutrition

Calories: 329kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 302mg | Potassium: 190mg | Fiber: 2g | Sugar: 25g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1.5mg