There’s something magical about a warm summer evening when the aroma of freshly baked fruit fills the air. The Rustic Blackberry Peach Tart is the perfect dessert to capture that feeling, combining the sweetness of ripe peaches with the tanginess of blackberries, all nestled in a flaky, buttery crust. Whether you’re hosting a dinner party or enjoying a quiet family meal, this tart adds a touch of rustic charm to your table.
What makes this recipe so special? It’s easy to prepare, looks stunning despite its rustic simplicity, and lets the fresh flavors of seasonal fruit shine. Even if you’re a beginner in the kitchen, this recipe will have you looking like a seasoned baker.
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples and fresh fruit.
- Rustic Elegance: No need for perfect edges—embrace the beauty of imperfection.
- Versatile: Works with various fruits, making it adaptable to seasons.
- Quick Prep: The dough and filling come together in no time.
- Crowd-Pleaser: Appeals to kids and adults alike.
Nutrition Information (Per Serving):
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 4-5 tablespoons ice water
- 2 medium peaches, thinly sliced
- 1 cup fresh blackberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Ingredients and Substitutions
- Peaches: Use nectarines if peaches aren’t available or substitute with plums for a twist.
- Blackberries: Raspberries or blueberries are great alternatives.
- Butter: Swap for a plant-based butter to make the crust vegan.
- Brown Sugar: White sugar or coconut sugar can be used instead.
- Cornstarch: Arrowroot powder works as a thickening agent.
How to Make Rustic Blackberry Peach Tart (Step-by-Step)
1. Prepare the Dough
In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and cut it into the flour 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. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling
In a bowl, gently toss the sliced peaches and blackberries with brown sugar, cornstarch, and vanilla extract. Let it sit for 5 minutes to allow the flavors to meld.
3. Assemble the Tart
Preheat your oven to 375°F (190°C). Roll out the chilled dough on parchment paper into a rough circle, about 12 inches in diameter. Transfer the dough (on the parchment) to a baking sheet. Place the fruit filling in the center, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with coarse sugar.
4. Bake
Bake for 35-40 minutes or until the crust is golden and the fruit is bubbling. Let the tart cool slightly before serving.
Expert Tips for Success
- Work Quickly: Avoid overhandling the dough to prevent it from becoming tough.
- Prevent Soggy Bottoms: Sprinkle a tablespoon of ground almonds or breadcrumbs on the crust before filling.
- Taste Test the Fruit: Adjust sugar based on the sweetness of your peaches and blackberries.
- Use Parchment Paper: This makes transferring the tart and cleaning up easier.
Variations and Customizations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan: Substitute butter with a vegan alternative and skip the egg wash.
- Spiced Up: Add a splash of bourbon or rum to the filling for an adult twist.
- Nutty Flavor: Sprinkle chopped almonds or pistachios on top before baking.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 5-7 minutes or microwave for 20 seconds.
- Freezing: Freeze the unbaked tart for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the baking time.
Serving Suggestions
- Pair with whipped cream or vanilla ice cream.
- Serve alongside a cup of freshly brewed coffee or tea.
- Garnish with fresh mint leaves for a pop of color.
Frequently Asked Questions (FAQs)
Q: Can I use frozen fruit?
A: Yes, but thaw and drain the fruit first to avoid excess moisture.
Q: What if my crust cracks?
A: Simply patch it up with a bit of extra dough or press it together gently.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to a month.
Q: How do I know when the tart is done?
A: The crust should be golden, and the fruit should be bubbling.
Related Recipes
- Rustic Cherry Galette
- Blueberry Lemon Hand Pies
- Peach Cobbler with Biscuit Topping
- Mixed Berry Crumble
- Plum and Almond Tart
Conclusion
The Rustic Blackberry Peach Tart is a dessert that combines the best of summer’s bounty with a classic tart’s cozy, homemade feel. With its simple ingredients and forgiving technique, it’s a recipe anyone can master. So gather your peaches and blackberries, and let the aroma of fresh-baked tart fill your kitchen. Try this recipe today and share it with loved ones for a delightful treat they’ll remember!
Pumpernickel Bread Recipe: A Timeless Classic
Rustic Blackberry Peach Tart
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.
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