This Rustic Blueberry Peach Tart is made in just minutes with store bought pie dough and a simple crumb topping. This recipe is so easy and fun for kids to make!
My aunt makes these rustic tarts with different fruit like apples or peaches. It's like a pie but much easier and faster to make. They were very similar to Apple Crumble Pizza Pie.
Peach Pie especially can suffer from a soggy bottom crust. This tart keeps the crust crisp.
Although I intended to make this a peach tart, we stuck a few fresh blueberries in there that we had picked in Michigan, reminiscent of these Peach Blueberry Crumbles. You can certainly skip this step and make a plain peach tart.
You can make your own pie dough from scratch, but I usually cut corners and use a store bought refrigerated pie dough. Since two crusts come in one box and this recipe only uses one, I use the other one to make Cinnamon Pie Dough Cookies.
If you need a gluten free pie dough, this Gluten Free All Butter Pie Crust is the best!
LOVE BLUEBERRIES? CHECK OUT THIS BLUEBERRY PIE AND BLUEBERRY COBBLER!
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Prepare the Dough
Place a piece of parchment paper on a cutting mat.
Roll the pie dough to a 12-inch circle on top of the parchment. Alternatively, roll the dough on a greased baking sheet.
Mix the Filling
Combine the flour, sugar, and cinnamon together in a medium sized bowl. Set aside.
Sprinkle ¼ cup of the filling evenly over the pie crust, leaving a border of about 3 to 4 inches. Set the bowl aside to use to make the topping later.
Prepare and Arrange the Fruit
To easily remove the skin, dip the peaches in boiling water. Peel the skins off of the peaches. Slice the peaches in half, remove the pits, and cut the peaches into slices.
Arrange the peaches in a circular pattern, overlapping the slices, on top of the dry filling mixture.
Continue to arrange the slices and pile them into another layer until all of the peaches have been placed.
You can stop here if you prefer a plain peach tart. I like to include a few fresh blueberries because I love the combination of flavors.
To add blueberries, simple rinse and dry them. Place the blueberries on top of the peaches, evenly spacing them.
Make the Topping
Cut cold butter into the remaining dry ingredients, leftover from the filling, to form a crumb mixture. You can do this using two forks or a pastry blender.
Assemble the Tart and Bake
Sprinkle the crumb mixture evenly over the fruit. Fold up the edges of the tart, overlapping when necessary.
Brush the crust with heavy cream or an egg wash.
Transfer the tart on the parchment paper to a cookie sheet. Trim the parchment to a circle about 4 inches larger than the tart on all sides.
Bake the tart until the crust is golden and the fruit is soft.
Serving Suggestions
Allow the tart to cool. You can serve it at room temperature or warm. Slice it into wedges like a pie so each person gets some of the outside crust and some of the center.
We like to serve this tart, and in fact any pie, with vanilla ice cream.
Gluten Free Option
If you can find a gluten free store bought pie dough, you can certainly use that. If not, my Gluten Free All Butter Pie Crust is delicious. Use a gluten free measure for measure flour, such as Bob's Red Mill, for the filling and topping mixture.
📖 Recipe
Rustic Blueberry Peach Tart
Ingredients
- 1 pie crust (rolled to 12-inch round on greased pan)
- 3-4 fresh peaches (peeled, pitted and sliced)
- ¼ cup fresh blueberries (washed and dried)
Filling and Topping:
- ¾ cup flour
- ¾ cup sugar
- ½ teaspoon cinnamon
- 5 tablespoons cold butter (cut into cubes)
For the Crust:
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F.
- Place a piece of parchment paper on a cutting mat or board.
- Roll the dough out into a 12-inch circle on the parchment paper.
- Mix the flour, sugar and cinnamon together in a small bowl. Sprinkle ¼ cup of the flour mixture over the crust. Set aside the remaining dry mixture.
- Arrange the peach slices in a circle on top of the crust, leaving a 3- to 4-inch border.
- Place the fresh blueberries on top of the peaches, evenly distributed.
- Add the cold butter cubes to the remaining flour mixture and cut the butter into the dry ingredients to make crumbs.
- Sprinkle crumbs over the peaches.
- Fold up the sides of the crust to make an edge.
- Brush the crust with cream.
- Transfer the tart on parchment to a cookie sheet. Trim the parchment around the tart, leaving about a 3-inch border.
- Bake for 20 minutes until crust is golden and peaches have softened.
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