Ingredients
Pastry
- 1 3/4 cups (226 grams) All Purpose Flour
- 1 tablespoon Corn Starch
- 1/2 cup + 1 tablespoon (138 grams) Organic Cane Sugar
- 1 1/8 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup + 1 1/2 tablespoons (136 grams) Unsalted Butter (refrigerator cold, cut into small cubes)
- 1 Whole Egg (whisked)
- 1 Lemon (zested)
- 1 teaspoon Pure Vanilla Extract
Filling
- 1/2 cup (112 grams) Organic Cane Sugar
- 2 tablespoons All Purpose Flour
- 1 1/2 tablespoons Corn Starch
- 24 ounces (698 grams) Fresh Peach Slices (from about 5 fresh peaches, blanched, skin removed)
- 1 cup (154 grams) Blueberries (fresh or frozen)
- 1 tablespoon Lemon Juice
- Fresh Whipped Cream or Vanilla Ice Cream (for serving)
Instructions
- Prepare the pan: Oil the bottom and sides of a 9 inch (23 cm) spring form pan with pan spray, ensuring the bottom corners are well coated. For nonstick pans, spraying alone is sufficient. For others, spray and line the bottom with parchment paper, then spray again.
- Preheat oven: Set the oven to 350°F (177°C) and position the baking rack in the middle.
- Make the pastry dough: In a large bowl, whisk together flour, corn starch, sugar, baking powder, and sea salt. Cut in the cold, cubed butter with a pastry cutter until the mixture looks like fine meal with some pea-sized chunks remaining. Make a well in the center and add the whisked egg, lemon zest, and vanilla extract. Use your hands to gently combine until the dough just comes together; it will be slightly crumbly but should hold when squeezed. Press the dough evenly into the bottom and up the sides (about 1 inch high) of the prepared spring form pan, using the back of a measuring cup to firmly pack it. Refrigerate for 10 minutes. After chilling, gently even out the top edge of the dough with your finger.
- Prepare the filling: In another large bowl, whisk sugar, flour, and corn starch. Add the peach slices, blueberries, and lemon juice, tossing gently to coat all fruit evenly. Pour the fruit mixture with juices into the chilled pastry crust in the spring form pan. To prevent leaks, wrap the bottom of your pan with foil.
- Bake the tart: Place the spring form pan in the oven and bake for 1 hour and 10-20 minutes at 350°F (177°C), or until the crust is golden, the fruit is bubbly, and the center is set.
- Cool and unmold: Transfer the tart to a cooling rack and let it cool completely for 1 1/2 to 2 hours before removing the spring form ring to prevent breaking the crust. Run a sharp knife around the edge to loosen the tart from the pan before carefully removing the ring.
- Serve: Place the tart on a serving platter and serve at room temperature, optionally with fresh vanilla bean whipped cream or vanilla ice cream.
- Storage: This tart is best enjoyed the day it is made but can be stored in a covered container in the refrigerator for up to three days. Reheat gently in a 350°F oven for about 10 minutes before serving if desired.
Notes
- To blanch peaches: score an X at the bottom of each peach, dip in boiling water for 30 seconds, then immediately plunge into ice water. The skins will slip off easily.
- Refrigerate dough if it becomes too sticky to handle during pressing.
- Wrapping the bottom of the spring form pan in foil helps prevent butter leakage during baking.
- Allow the tart to cool completely before removing from the pan to avoid breaking the delicate crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
