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Peach-Blueberry Streusel Tart
Peach-Blueberry Streusel Tart
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
205 minutes
Transform ripe peaches and blueberries into a delectable tart with a buttery crust and a flavorful streusel topping.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground cardamom
  • 0.5 cup unsalted butter, melted
  • 2.5 cups peeled and sliced fresh peaches
  • 1.5 cups fresh blueberries
  • 2.5 tablespoons honey
  • 1.5 teaspoons lemon juice
  • 0.25 cup rolled oats
  • 0.25 cup firmly packed dark brown sugar
  • 0.25 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 tablespoons unsalted butter, melted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl. Stir in melted butter and vanilla extract until a soft dough forms.
  • Spread the dough into the pan, pressing it evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Then, place the pan on a baking sheet.
  • Place in the oven until the crust is lightly golden, for about 15 to 20 minutes. Then, take it out of the oven and let it cool down.
  • Combine sliced peaches, blueberries, honey, and lemon juice in a bowl, ensuring all ingredients are evenly coated. Transfer the filling into the cooled crust, slightly mounding the fruit in the center.
  • In a bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and salt for the topping. Add melted butter and vanilla extract, and mix until you have a crumbly mixture. Sprinkle this evenly over the filling.
  • Bake the tart until the topping is lightly browned and the filling is bubbling, 37 to 42 minutes. Allow it to cool to room temperature in the pan before chilling in the refrigerator until completely cooled and ready to slice.

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