Peach Blueberry Streusel Tart

A sweet and tangy fusion of summer flavors, this Peach Blueberry Streusel Tart is the perfect dessert to showcase the season’s freshest ingredients. The buttery crust, crunchy streusel topping, and vibrant fruit filling come together in a delightful harmony of textures and tastes.

Ingredients

• For the crust:
• 1 1/2 sticks (6 ounces) unsalted butter, chilled and cut into small pieces
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon salt
• For the streusel topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 stick (2 ounces) unsalted butter, softened
• For the filling:
• 2 ripe peaches, sliced
• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1/4 cup heavy cream
• 1 large egg, lightly beaten

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the flour, confectioners’ sugar, and salt.

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

Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Chill in the freezer for 10 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes, then remove the parchment paper and pie weights or beans and bake for an additional 5 minutes.

Let cool completely.

In a medium bowl, whisk together the flour, granulated sugar, rolled oats, cinnamon, and salt.

Add the softened butter and use your fingertips or a pastry blender to work it into the dry ingredients until crumbly.

Set aside.

In a separate bowl, whisk together the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.

In a small bowl, whisk together the heavy cream and egg until well combined.

Pour the cream mixture over the peach mixture and stir until everything is well coated.

Pour the peach mixture into the cooled tart crust and sprinkle the streusel topping evenly over the top.

Bake for 40-45 minutes or until the crust is golden brown and the filling is set.

Let cool before slicing and serving.

Notes

Make sure to keep your butter cold, as this will help the pastry come together nicely.

For the crust, don’t overwork the mixture or you’ll end up with a tough pastry.

Stop mixing as soon as the butter is worked in and the mixture resembles coarse crumbs.

When you press the crust into the tart pan, make sure it’s evenly distributed and not too thick on the bottom.

You want a delicate crust, not a thick one.

For the streusel topping, be gentle when you’re working the butter into the dry ingredients.

You want a crumbly mixture, not a tough one.

When you’re assembling the tart, make sure the crust is completely cooled.

You don’t want any warm crust to melt the streusel topping or make the filling runny.

Keep an eye on the tart while it’s baking, as the streusel topping can go from perfectly golden to burnt quickly.

You can cover the edges with foil if they start to get too dark.

This tart is perfect for summer, as it showcases fresh peaches and blueberries beautifully.

You can also substitute other fruits or berries if you prefer.

Let the tart cool completely before serving, as it will set the filling and make it easier to slice.

You can serve it on its own or with a scoop of vanilla ice cream.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 4g