This incredibly delicious peach blueberry tart has fast become one of my favorite dessert recipes! You can use frozen fruit or fresh so that it can be made and shared at any time of the year. If using frozen, do make sure you thaw the fruit prior to putting together. The first time I made it I overlooked the directions that said to use ‘thawed’ and although still delicious, the fruit needed a bit more cooking.
This recipe and photo comes from the Oct/Nov. 1012 issue of Taste of Home (mine looks almost as good as theirs!). Easier than a peach blueberry pie because you simply pat the crust into the tart pan, it is every bit as good.
Peach Blueberry Tart
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 2 cups frozen unsweetened blueberries, thawed
- 2 cups frozen unsweetened sliced peaches, thawed
- 1 tablespoon honey
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cloves
- 2 tablespoons butter, melted
In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.
Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving. Yield: 12 servings.