How do you peel peaches!

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!

Can I make my own pie crust if I want to?

Yes, and that will make my mama SO happy (she still can't believe I buy premade ones!). Here's a great recipe from my friend Elise.

This doesn't need to go in a pie plate to bake?

Nope! The folded over crust around the edges is going to keep everything nice and tidy.

Have a question that I didn't answer?

Pop your question into the comments below and I will answer pronto!

Rustic Blueberry Peach Tart

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 piecrust 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 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.
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!

Adjustable Measuring Cup

Buy Now →

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!