Peach Blueberry Streusel Tart

Sweet summer flavors unite in this show-stopping Peach Blueberry Streusel Tart! A buttery crust, tender peaches, and juicy blueberries come together in perfect harmony, topped with a crunchy oat and cinnamon streusel topping that adds a delightful textural twist.

Ingredients

• For the Crust:
• 1 1/2 sticks unsalted butter, chilled and cut into small pieces
• 1 1/4 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• For the Filling:
• 2 ripe large peaches, sliced into 1/4-inch thick wedges
• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• For the Streusel Topping:
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup rolled oats
• 1 teaspoon cinnamon

Instructions

Preheat your oven to 375°F (190°C).

To make the crust, combine the flour, confectioners’ sugar, and salt in a food processor.

Pulse until the mixture resembles coarse crumbs.

Add the cold butter and pulse until the mixture forms a crumbly dough.

Press the dough evenly into a 9-inch tart pan with a removable bottom.

Chill in the freezer for 10 minutes.

Bake the crust for 20-25 minutes, or until lightly browned.

Let it cool completely on a wire rack.

In a large bowl, whisk together the granulated sugar, cornstarch, and lemon juice.

Add the sliced peaches and toss until they’re evenly coated.

Arrange the peach slices in a circular pattern on the cooled tart crust, leaving a 1-inch border around the edges.

Scatter the blueberries over the peaches.

To make the streusel topping, combine the granulated sugar, flour, and cinnamon in a bowl.

Add the cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the rolled oats.

Sprinkle the streusel topping evenly over the peach and blueberry filling.

Bake the tart for 40-45 minutes, or until the streusel is golden brown and the filling is bubbly.

Let the tart cool completely on a wire rack before serving.

Slice into 7 equal pieces and serve!

Notes

Use cold ingredients, especially the butter, to ensure the crust and streusel topping turn out flaky and crumbly.

Don’t overprocess the crust mixture in the food processor, or it’ll become tough.

Make sure to chill the crust in the freezer for 10 minutes to help it hold its shape while baking.

If using frozen blueberries, thaw them first and pat dry with paper towels to remove excess moisture.

To get a beautifully arranged peach pattern, start by placing a slice in the center of the tart, then add slices in a circular pattern around it.

Don’t overmix the streusel topping, or it’ll become tough and dense.

To ensure the tart holds its shape, let it cool completely on a wire rack before serving.

This tart is perfect for warm weather, as it’s light, refreshing, and showcases the sweetness of peaches and blueberries.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 10mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g