Peach Blueberry Tart with Butter Dough
 
 
This simple, rustic tart is easy and delicious. And not too sweet. It's wonderful topped with your favorite vanilla ice cream, sweetened crème fraiche or fresh whipped cream.
Author:
Ingredients
  • FOR THE CRUST:
  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup (1 stick) butter, cut in one inch pieces, place in freezer for 30 minutes
  • 4-6 tablespoons ice-cold water (or just enough that the dough starts to hold together *Note
  • FOR THE DOUGH TOPPING:
  • 1 tablespoon butter, melted
  • 1 tablespoon sanding or granulated sugar
  • FOR THE TART FILLING:
  • About 6 fresh, ripe peaches, peel left on, pitted and sliced
  • 1 cup fresh blueberries
  • 4 tablespoons granulated sugar
  • ⅛ teaspoon kosher salt
Instructions
  1. FOR THE CRUST:
  2. Combine flour, salt, and sugar in a food processor; pulse to mix.
  3. Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
  4. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.)
  5. Remove the dough from the food processor and place in a mound on a clean surface.
  6. Gently shape into a ball, flatten like a hamburger patty.
  7. Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
  8. Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
  9. Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
  10. Remove the dough to a baking sheet, lined with parchment paper.
  11. FOR THE FILLING:
  12. Wash the blueberries and peaches (the later to remove any fuzz).
  13. With a knife, cut into the peach until the knife reaches the pit, cutting the peach along the seam that runs from the stem end to the bottom, and then all the way around to the stem end again.
  14. Gently twist the two halves of the peach; it should easily separate.
  15. Pop the pit out of the peach half that still holds it.
  16. Slice the peach halves into quarters or sixths, depending on the size of the peach.
  17. You will need about 4 cups of sliced peaches.
  18. Place the peach slices and blueberries in a large bowl and season with salt.
  19. Add granulated sugar.
  20. Arrange peach slices and blueberries on the dough, leaving about a two-inch wide border. ***Note
  21. Scrape sugar and juice from the bowl and pour over the filling.
  22. Gently fold the edges of the dough up and over the filling, pleating the dough in the same direction, as needed to make it lay flat.
  23. Seal any cracks in the dough.
  24. Brush with melted butter.
  25. Sprinkle sanding sugar**** over the entire tart.
  26. Bake in a pre-heated, 400 degree oven for about 35 minutes, or until the crust is golden brown.
  27. Remove from oven and cool on a wire rack.
Notes
* Double this recipe for a two crust pie.

** The pie dough can be made ahead and refrigerated for up to 2 days before using.

*** It is not necessary to be fancy with how the fruit is arranged. You can just slap it on the dough. I promise, it tastes the same.

****Sanding sugar is slightly larger than table sugar, and it will not dissolve when subjected to heat. It stays crystallized and sparkling on the baked pastry crust. You can find sanding sugar at places that carry specialty baking supplies. I buy mine at Hobby Lobby.
Recipe by The Saucy Southerner at https://www.thesaucysoutherner.com/peach-blueberry-tart/