Blueberry Peach Tart

The picture doesn't really do this thing justice. It's delicious! This is the second time I've attempted this tart. The first time I used strawberries and this time I did a combo of peaches (3) and blueberries (1 1/2 little containers).


It's a "tart" and not a pie, so it ends up not looking pretty, but it tastes very good. The original recipe can be found here, but I've modified it some, so I'll post my variation.

Rustic Tart

1/2 cup all-purpose flour (non-bleached)

1/2 cup whole wheat pastry flour

1/4 tsp. salt

6 Tbs. cold butter, cut into small pieces

1/3 cup ice cold water, more if needed

fruit, sliced or diced

1 Tbs butter for the glaze

1 Tbs. preserves (can match or be different from fruit)

1 Tbs. sugar (I used Turbinado)

Whisk flours and salt together in bowl. Gently incorporate butter with hands (or pastry blender), leaving some pea-sized pieces of butter. Drizzle cold water over top a little at a time and work until dough forms a ball. Put in fridge for 15 minutes.

Preheat oven to 450 degrees.

Roll dough out about 1/8 thickness in general shape of pie pan, but a little larger. Put fruit into the center, leaving about an inch or two from the edge of the pie pan. Fold edges of pie dough over the fruit.

Make the glaze by melting the butter, sugar, and preserves in a saucepan until butter is just melted. Brush onto top of pie and pour the rest into the center over the fruit. Put in oven for 15 minutes. Then, reduce heat to 350 degrees and bake another 20-25 minutes. Let sit for 10 minutes before devouring.