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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.
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4.50 from 4 votes

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 minutes
Cook Time40 minutes
Resting Time2 hours
Total Time1 hour
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 cold
  • 1/2 cup ice cold water
  • 1/2 teaspoon almond extract
  • 1 egg

Filling

  • 4 fresh peaches skins removed and cut into thin slices
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 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 coarse crumbs. You may do this with two knives, a pastry cutter, or a food processor fit with the dough attachment.
  • Mix water and almond extract together. Stir into flour mixture 1 tbsp at a time, until a soft dough forms (you may not use all of the water).
  • 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 until it thickens, about 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). Note: If the dough is too sticky to roll out, you can roll it in 1-2 tablespoons of flour.
  • 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