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!
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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
Peaches are the easiest fruit to peel! Make a slight cut all around the peach with a paring knife, and then pop them into boiling water for about a minute. Scoop them out with a slotted spoon and when they are cool enough to handle, just slide the skin right off. It’s magical!
Yes you can! Here’s a great pie crust recipe from my friend Elise.
Nope! The folded over crust around the edges is going to keep everything nice and tidy. We do recommend baking it on a rimmed baking pan just to contain any juice drips.
I run a big spatula under the tart to loosen it, and then lift the silicone mat (or parchment) off the baking tray and gently slide it onto a serving dish.
Pop your question into the comments below and I will answer pronto!
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.
PrintBlueberry 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.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- 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.
- Put an uncooked pie crust on the rimmed baking pan.
- 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!
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!
Penny says
Can this pie be frozen before baking and then put in oven frozen or thawed?
Yes! It’s always best to freeze pies before baking for the best flavor. While you can bake it frozen (add another 10-15 minutes to the cooking time) you’ll get a better flavor if you thaw it first. Hope this helps!
Suzanne says
I am going to make this on the weekend for my family. One question I have , can frozen peaches be used as well as the frozen blueberries? Cannot wait to try this
Thank You
Hi Suzanne! Yes, you can definitely use frozen peaches – just thaw them out first and let them drain while they are thawing so you don’t get too much extra liquid. Happy baking! :)
Fran Olson says
Hi Kate! I’m not a baker, so this looks perfectly easy for me, and I love the idea below about the mascarpone. :-) My question is about the crust–no need to pre-bake to keep the bottom crust, um, crusty? Or is that not a thing? Thanks!
Hi Fran!! For some pie recipes it is definitely a thing, but not for this one – that’s one of the things I love love love about this recipe. No extra oven time! Happy baking! :)
Theresa Murphy says
This looks divine! My blueberry bushes are going strong this year so this will be another good use for some home-grown berries. How about a good schmear of some cream cheese or mascarpone whipped with a bit of lemon zest to go on the crust before all that luscious fruit? Would be a nice, creamy, dreamy surprise! Happy Friday, Kate!
Ooooh, blueberry bushes!! Can I move in next door? I will bring both cream cheese AND mascarpone since those are both awesome ideas! :)
Martha in KS says
I’ll have to make this for my weekend visitor. I’m still trying to use up last summer’s blueberries from the freezer. I usually use them frozen when I bake. Will that work here?
Hi Martha! I think that should work just fine – if you try it that way, will you come back and let us know how it turned out? Happy baking! :)