Last week, I took a favorite classic peach and blueberry crumble recipe and turned it into a tart. I love very old fashioned desserts that are presented in a new way. I don’t need it deconstructed or transformed into a milkshake, but just as simple as baking it in a pretty shape usually does the trick for me.
This is a delicious recipe. The crust is crumbly and crunchy and sweet, like a big cookie. I’m not typically a crust person, but this is amazing.
I’m also planning to make the Barefoot Contessa’s Key Lime Tart in this in a couple of weeks, too.
I always bake my pies on a parchment lined baking sheet because they always bubble over. It is so much easier to just throw the parchment paper away vs. cleaning burnt pie filling from the bottom of your oven : )
Large Baking Sheet, $10
Parchment Paper Sheets, $10 for 100 sheets
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Crust & Crumble :
2 cups of flour
2/3 cup sugar
1/2 cup brown sugar
1 teaspoon salt
2 sticks cold butter, cut into pieces
……
Filling :
5 peaches, chunks (skin on or off, I leave mine on)
1/2 pint of blueberries
2 teaspoons of lemon zest
1 tablespoon of lemon juice
1/4 cup sugar
2 tablespoons of flour
Crust & Crumble : Preheat oven to 350. In a food processor of mixer, combine flour, sugars and salt. Mix. Add diced butter and mix/pulse until combined and crumbly. Dump 2/3’s of the mix into the Tart Pan. Reserve the remaining 1/3 to crumble on top. Press against sides and bottom. Place tart pan on a parchment lined baking sheet. Bake for 14 minutes.
Filling : In a bowl, combine peaches, blueberries, lemon juice and zest, sugar and flour. Toss to coat. Pour in pre-baked tart crust. Crumble remaining 1/3 of crust mix on top of the fruit. Bake for 30-40 minutes until hot and bubbly.
Large Baking Sheet, $10 Parchment Paper Sheets, $10 for 100 sheets Metal Fluted 9″ Tart Pan, $14