Rustic Blackberry Peach Tart
A delightful tart featuring juicy blackberries and peaches nestled in a golden, flaky crust. This recipe is perfect for any occasion and celebrates the best of seasonal fruits.
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- ¼ tsp salt
- 5 ice water
- 2 medium peaches, thinly sliced
- 1 cup fresh blackberries
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, mix flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Filling: In a medium bowl, combine sliced peaches, blackberries, brown sugar, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- Assemble the Tart: Arrange the fruit mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as needed to create a rustic look.
- Add Final Touches: Brush the crust with beaten egg and sprinkle with coarse sugar for a golden, crunchy finish.
- Bake: Bake for 40 minutes or until the crust is golden and the fruit is bubbly. Allow to cool slightly before serving.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the fruit mixture.
- Serve warm with a scoop of vanilla ice cream for an irresistible treat.