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Peach And Blueberry Rustic Tart

June 2, 2014

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Living in the land of peaches I find myself always looking for new ways to cook and bake with this summer time stone fruit.  I’ve done cobbler, ice cream, muffins, pies, etc., but I hadn’t done a tart.  Tarts can be somewhat tricky.  That pesky perfection of crust aspect and all.  But not rustic tarts.  Rustic tart’s beauty actually lies in the imperfect.  And let me tell you rustic tarts you have currently stolen my heart.  And this tart, my peach and blueberry rustic tart, well it may not look perfect but it tastes pretty dang close.  So roll out some dough, whip up some homemade ice cream, and cut a slice of what can only  be described as Southern Summer in your mouth.  Porch swing and sweet tea not included.  truly, MKR

Peach & Blueberry Rustic Tart
Serves 8
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Cook Time
50 min
Total Time
2 hr 30 min
Cook Time
50 min
Total Time
2 hr 30 min
Ingredients
  1. For the pie crust...
  2. 2 cups all purpose flour
  3. 1 teaspoon salt
  4. 2/3 cup shortening
  5. 5-6 tablespoons cold water
  6. For the fruit mixture...
  7. 3/4-1 pounds fresh blueberries
  8. 3/4-1 pounds fresh peaches, sliced
  9. juice of 1/2 a lemon
  10. 1/3-1/2 granulated sugar (depending on how sweet/ripe your fruits are)
  11. 1/4 tsp. salt
  12. 1 tsp. cinnamon
  13. 1 tablespoon cornstarch
  14. 1 large egg, for egg wash
  15. Sanding Sugar
  16. Vanilla Ice Cream, for serving
Instructions
  1. For the pie crust...
  2. Sift flour and salt into mixing bowl.
  3. Cut in shortening, using a pastry blender or knife until mixture is the size of small peas.
  4. Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together.
  5. Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance.
  6. Preheat oven to 375 degrees.
  7. Line a rimmed baking sheet with foil and then parchment paper.
  8. In a large mixing bowl lightly mix together fruit, sugar, lemon juice, salt, cornstarch, and cinnamon
  9. Roll out pie dough on a well floured surface (approximately 13 inches round, 1/8 inch thick). Transfer to your baking sheet and arrange fruit mixture in center leaving a 2 inch border.
  10. Fold over border, leaving the center open.
  11. Brush crust with egg wash and sprinkle with sanding sugar.
  12. Bake until golden brown, 50-60 minutes. Let cool on baking sheet 10 minutes then slice and serve with vanilla ice cream.
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