Peach Blackberry Tart
User Reviews
5
Peach Blackberry Tart
Description
The Peach Blackberry Tart features fresh peaches peeled, pitted, and sliced alongside fresh blackberries. The peaches are macerated with sugar and lemon juice to draw out their juices, which are thickened with cornstarch to create a rich sauce coating the fruit. The filling is placed at the center of an 11-12 inch rolled pie crust, with the crust edges gently folded over the fruit to form a rustic tart shape. An egg wash mixed with water is brushed on the crust edge, then sprinkled with sugar before baking to create a shiny, caramelized finish.
The combination of the sweet-peach and tart-blackberry filling is textured with slices and whole berries, offering bursts of flavor and moisture under a golden, tender crust. The tart delivers a balance of sweetness and acidity typical of stone fruit desserts, complemented by the slightly crisp, sugary crust edge. It is best served sliced, showing the colorful filling against the browned crust.
This tart suits a summer dessert or light snack when fresh stone fruits and berries are in season. It can be served slightly warm or at room temperature and pairs well with whipped cream or vanilla ice cream if desired.
Ingredients
- pie crust dough for one 9-inch pie crust
- 5 medium size peach peeled, pitted and sliced, fresh
- 1 cup blackberry fresh
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
Sauce:
- peach juice about 1/3 cup, reserved
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Topping:
- egg wash: 1 egg white with 1 Tbsp water
- sugar for sprinkling
Instructions
- Add sliced peaches to a mixing bowl. Add sugar and lemon juice and stir a couple of times. Rest for 3 minutes. Stir again. Rest for another 3 minutes. The sugar will help bring out the juice from the peaches, so continue to stir and rest, as needed, until you have about 1/3 cup peach juice.
- Strain peach juice into a small saucepan. Set peaches aside.
- Mix cornstarch and water together until smooth. Add to the saucepan with the peach juice. Stir well.
- Cook over medium heat, stirring, until thickened.
- Lightly dust a piece of parchment or wax paper with flour. Roll out pie crust into a large circle, 11-12’’ in diameter.
- Add the sauce from saucepan (it should be pretty thick) back to the bowl with the peaches and toss to coat.
- Use a slotted spoon to layer the peaches into the center of the rolled out pie crust, leaving any excess sauce in the bowl. Top with blackberries.
- Gently fold the outer edge of the crust up and over the fruit, overlapping as needed to form a circle.
- Brush a light egg wash on the edges of the crust. Sprinkle lightly with sugar.
- Bake at 425 degrees F for 35-40 min. or until the crust is golden brown. Depending on how juicy your peaches are, you may want to check the tart while baking. If you see pools of juice threatening to leak out of the crust you can use a paper towel to blot the juice out.
- Cool for a few minutes before cutting into slices. Serve warm, with vanilla ice cream, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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