Blueberry Peach Tart

This easy recipe for a rustic blueberry peach tart combines fresh summer fruit in a single pie crust for a dessert that is bursting with delicious flavor. The perfect ending to a summer supper!

Why we love this recipe

I make this blueberry peach tart recipe on repeat during the summer, because it is so easy, and because it uses two of my favorite fruits. Peaches and blueberries are the perfect combo.

The blueberries just need a quick rinse, and while the peaches do need to be peeled, I have a trick for peeling peaches (check the FAQ section below) that will make it easy as pie. (Couldn’t help that one!)

After the peeling is over, all you need to do is mix up those peaches and blueberries with a few other ingredients, pile them onto a pie crust (yep, the kind you buy in the store), fancy up the sides of the crust a little and pop the whole thing in the oven.

40 minutes later you have a lovely rustic version of a blueberry peach pie, waiting to be served up with some ice cream, some whipped cream, or all by its delicious self.

Ingredients you need

Ingredient notes and substitutions

• Peaches: Look for peaches that are slightly soft when you squeeze them. You can use anything from regular peaches to white peaches, and in a pinch you can also use frozen peaches – defrost them in a strainer.
• Blueberries: Give them a good rinse right before you use them and pat them dry.
• Peach Preserves: You can use preserves, jam or jelly…this is going to give your tart just a little extra flavor boost.
• Pie Crust: I find that the pre-made pie crusts in the supermarket are just fine for this recipe, but if you have a beloved homemade recipe that you want to use, go for it!

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Preheat oven to 350 and line a rimmed baking sheet with parchment paper or a silicone mat.

STEP 2: Put peaches, blueberries, 1/2 cup sugar, peach preserves, vanilla and cinnamon in a mixing bowl, stir them up and let them sit until the oven is preheated.

STEP 3: Place an uncooked pie crust (yes, you can 100% use the pre-made kind in the dairy section of your supermarket!) on the baking sheet.

STEP 4: Drain any liquid out of the fruit mixture by pouring it into a strainer. Let it sit for a minute or two and then give it a gentle shake.

STEP 5: Toss the fruit mixture with the flour and then pile it in the center of the piecrust, leaving about 3 inches all the way around.

STEP 6: Now fold the edges up the pie crust up and over the side of the fruit.  I like to do it in sections so it forms a little pleat around the fruit.

STEP 7: Mix up the egg and brush it onto the pie crust, then sprinkle the crust with a tablespoon or so of sugar. (If you happen to have coarse sparkling sugar, now is the time to use it!)

STEP 8: Pop it in the oven and bake it for about 40 minutes or until the crust is golden, then let it cool for about 20 minutes.

Recipe FAQs

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
• Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
• Metal Bowls: We love these sturdy metal bowls for both mixing and casual serving.
• Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
• Strainer: This classic strainer is just right for this glorious fruit mixture…and your favorite pasta recipe (one of ours is pasta with creamy egg sauce!)
• Rimmed Baking Pan: This sturdy baking pan is perfect for everything from catching any drips from pies to making a sheet pan full of pancakes!
• Silpat: This silicone mat is perfect for making totally sure nothing sticks to your pan.  They are dishwasher safe and come in all sizes.

Blueberries and peaches, peaches and blueberries.  Happy sigh!

Other peach and blueberry recipes we love!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

Print

Blueberry Peach Tart

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy recipe for a rustic blueberry peach tart combines fresh summer fruit in a single pie crust for a dessert that is bursting with delicious flavor.

• Author: Kate Morgan Jackson
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound peaches, peeled, pitted and sliced
• 1 cup blueberries
• 1/2 cup sugar
• 1/3 cup peach preserves
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 refrigerated pie crust 
• 2 tablespoons flour
• 1 egg
• 1 tablespoon sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 and line a rimmed baking sheet with parchment paper or a silicone mat.
2. Put peaches, blueberries, 1/2 cup sugar, peach preserves, vanilla and cinnamon in a mixing bowl, stir them up and let them sit until the oven is preheated.
3. Put an uncooked pie crust on the rimmed baking pan.
4. Drain any liquid out of the fruit mixture by pouring it into a strainer.
5. Toss the fruit mixture with the flour and then pile it in the center of the piecrust, leaving about 3 inches all the way around.  Now fold the edges up the pie crust up and over the fruit.  I like to do it in sections so it forms a little pleat around the fruit.
6. Mix up the egg and brush it onto the piecrust, then sprinkle with a tablespoon or so of sugar.  Pop it in the oven and bake it for about 40 minutes or until the crust is golden, then let it cool for about 20 minutes.
7. Serve warm, and if you add some whipped cream or vanilla ice cream you are pretty much in summer dessert heaven!

Notes

• • Peaches: Look for peaches that are slightly soft when you squeeze them. You can use anything from regular peaches to white peaches, and in a pinch you can also use frozen peaches – defrost them in a strainer.

• • Blueberries: Give them a good rinse right before you use them and pat them dry.

• • Peach Preserves: You can use preserves, jam or jelly…this is going to give your tart just a little extra flavor boost.

• • Pie Crust: I find that the pre-made pie crusts in the supermarket are just fine for this recipe, but if you have a beloved homemade recipe that you want to use, go for it!