Sunday, August 10, 2014

Peach and Blueberry Tart

I don't have a true tart pan, so I used a standard pie plate for this recipe. It was a fine recipe, but not something I would have to make again.

Peach and Blueberry Tart-adapted from Taste of Home
Total Time: 1 hour, 20 minutes
Serves 12

  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 cups frozen blueberries, thawed
  • 2 cups frozen sliced peaches, thawed
  • 1 tablespoon honey
Crumb topping
  • 1/4 all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup old fashioned oats
  • 3/4 cup chopped pecans
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted
Preheat oven to 350 degrees. In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-inch pie plate. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, combine the blueberries, peaches and honey. Toss to cotat. In a small bolw, combine all the cumb topping ingredients.

Spoon fruit mixture into crust. Top with crumb topping. Bake for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack before serving.
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