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Blueberry-Peach Tart




Source of Recipe


Adapted from Picnic: 125 Recipes with 29 Seasonal Menus, by DeeDee Stovel.


List of Ingredients




Crust
1 cup all-purpose flour
2 tablespoons sugar
5 tablespoons butter, cut into 1-inch chunks
1 egg, beaten
1/2 teaspoon almond extract
1/2 cup finely chopped pecans

Peach layer
3 cups peeled and sliced fresh peaches
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon butter

Blueberry layer
4 cups blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter



Recipe



1. To make the crust, place the flour and sugar in a food processor. Process briefly to mix. Drop the chunks of butter into the feed tube with the motor running and process quickly until the mixture is crumbly. Add the egg, almond, and pecans and process until just combined. Do not overmix the crust.

2. Form the dough into a flattened ball and press it into the bottom and sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.

3. Preheat oven to 350°F.

4. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.

5. To make the peach layer, mash the peaches together with the sugar, lemon juice, and cornstarch in a medium saucepan and cook over medium heat for 5 minutes, or until the mixture thickens. Add the butter and stir until blended. Cool slightly and pour into the cooled crust.

6. To make the blueberry layer, mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until thickened and translucent. Stir in the butter and the remaining whole blueberries. Cover the peach layer with this blueberry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the pack.

Makes one 9-inch tart