This easy recipe for a rustic blueberry peach tart combines fresh summer fruit in a single piecrust for a dessert that is bursting with delicious flavor.
- 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 piecrust (I like the Pillsbury ones)
- 2 tablespoons flour
- 1 egg
- 1 tablespoon sugar
- Preheat oven to 350 and line a rimmed baking sheet with parchment paper or a silicone mat.
- 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.
- Meantime, get out that piecrust and place it on the baking sheet.
- Drain any liquid out of the fruit mixture by pouring it into a strainer.
- 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.
- 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.
- Serve warm, and if you add some whipped cream or vanilla ice cream you are pretty much in summer dessert heaven!