This gorgeous peach blackberry tart is the perfect way to showcase summer’s juiciest fruits! With its rustic elegance and buttery crust wrapped around fresh, syrupy peaches and plump blackberries, this dessert proves that impressive doesn’t have to mean complicated. After picking way too many peaches at our local orchard (again!), I knew I had to create something special that would let their natural sweetness shine through.
Why You’ll Love This Peach Blackberry Tart
- No fancy equipment or special skills needed
- Uses just one bowl and basic ingredients
- Perfect balance of sweet peaches and tart blackberries
- Buttery, flaky crust that’s nearly impossible to mess up
- More forgiving than a traditional pie
- Rustic presentation means imperfections add charm
- Versatile recipe that works with other summer fruits
This recipe started as a happy accident when I had an abundance of peaches from my favorite summer fruit haul. What I love most about this tart is how the natural juices from the peaches combine with the blackberries to create the most incredible syrupy filling. The cornstarch mixture helps thicken those fruit juices just enough to keep them from making the crust soggy, while still maintaining that perfect saucy consistency.
The real magic happens when you fold the edges of the buttery crust up and over the fruit – it’s like wrapping a present, but so much more delicious! A sprinkle of sugar on the crust before baking gives it that professional bakery sparkle, while the egg wash ensures a gorgeous golden brown finish. Trust me, your kitchen will smell absolutely heavenly while this bakes!
Key Ingredients for Your Perfect Tart
Let me walk you through exactly what makes this peach blackberry tart so special! Each ingredient plays a crucial role in creating that perfect balance of flavors and textures.
- Fresh Peaches: The star of our show! Pick peaches that yield slightly when pressed – they should be ripe but not mushy. I love using yellow peaches here since they hold their shape better while baking and offer that classic sweet-tart flavor that pairs beautifully with our blackberries.
- Blackberries: These jewel-toned berries aren’t just pretty – they add pops of tartness that complement the sweet peaches perfectly. I discovered this combo while experimenting with my favorite summer fruit desserts and never looked back!
- Pie Crust: Whether homemade or store-bought (no judgment!), your crust should be cold and pliable. My secret? I add a touch of sugar to the dough for extra browning and a subtle sweetness that makes the fruit filling sing.
- Cornstarch Mixture: This magical blend of cornstarch and peach juices creates the perfect thickness – not too runny, not too gel-like. It’s what keeps your tart from becoming a soupy mess!
Success Tips for a Perfect Tart Every Time
- Work with cold ingredients: Keep your pie dough chilled until the last possible moment. If it starts feeling too soft while you’re working, pop it in the fridge for 10 minutes.
- Master the fold: When wrapping the dough over your filling, think of it like pleating a blanket. Each fold should slightly overlap the previous one, creating that gorgeous rustic look.
- Watch the juices: Peaches can be surprisingly juicy! If you notice pools of liquid forming during baking, simply blot them away with a paper towel. This prevents a soggy bottom while maintaining that perfect filling consistency.
- Trust your eyes: The tart is done when the crust turns golden brown and the filling is bubbling at the edges. Don’t rely solely on time – every oven is different!
Step-by-Step Baking Instructions
Let me walk you through making this stunning peach blackberry tart! The process is so much easier than you might think. I’ve broken it down into simple steps that’ll have you feeling like a pastry chef in no time.
Preparing Your Fruit Filling
- Start by tossing your sliced peaches with sugar and lemon juice in a large bowl. Let them sit for about 6 minutes, stirring occasionally – this releases those wonderful natural juices we’ll use in our sauce.
- While the peaches are working their magic, whisk together cornstarch and water in a small saucepan. Add the strained peach juice and cook until thickened, stirring constantly. This creates the perfect syrupy base that holds everything together!
- Gently fold your blackberries into the peach mixture. I learned this trick while perfecting my favorite fruit desserts – adding the berries last keeps them from breaking down too much.
Assembling Your Tart
- Roll out your chilled pie dough into a 12-inch circle on parchment paper. Don’t worry if it’s not perfectly round – that’s part of its rustic charm!
- Spoon the fruit mixture into the center, leaving a 2-inch border. My secret? Use a slotted spoon to control the amount of juice.
- Now for the fun part – fold that border up and over your filling, creating loose pleats as you go. Each fold should overlap slightly with the last.
- Brush the crust with egg wash and sprinkle with sugar for that bakery-style finish.
Creative Variations
This tart is wonderfully versatile! Here are some of my favorite ways to switch things up:
- Fruit Combinations: Try nectarines with raspberries, or plums with blueberries. Just keep the total amount of fruit the same.
- Spice It Up: Add a pinch of cinnamon or cardamom to the filling for warm, cozy notes.
- Finishing Touches: Drizzle with honey while warm, or serve with a dollop of whipped cream instead of ice cream.
- Make-Ahead Option: Prepare the filling up to 24 hours in advance and store in the refrigerator. Just bring to room temperature before assembling.
Remember, this tart is meant to be rustic – those little imperfections make it even more beautiful! For an extra special touch, try serving it like I do at summer gatherings – slightly warm with a scoop of vanilla bean ice cream melting ever so slightly on top.
FAQs & Final Thoughts
Frequently Asked Questions
Yes! You can prepare the fruit filling up to 24 hours in advance and store it in the refrigerator. The assembled tart is best baked fresh, but you can prepare and refrigerate it (unbaked) for up to 2 hours before baking. Just remember to bring the filling to room temperature before assembling.
If your peaches are a bit firm, place them in a paper bag with a banana for 1-2 days at room temperature. The banana releases ethylene gas that helps ripen the peaches naturally. You’ll know they’re ready when they yield slightly to gentle pressure and smell sweetly fragrant.
Extra juicy peaches can sometimes lead to a runnier filling. Make sure to cook the cornstarch mixture until it’s quite thick – it should coat the back of a spoon. Also, use a slotted spoon when transferring the fruit to the crust, leaving excess juice behind.
While fresh fruit gives the best results, you can use frozen peaches and blackberries in a pinch. Just like in my favorite fruit-based desserts, thaw them completely and pat dry with paper towels before using to prevent excess moisture.
Final Thoughts
I absolutely love how this peach blackberry tart brings together the best of summer fruits in such a beautiful way! There’s something magical about that moment when you pull it from the oven, all golden and bubbling, with those perfect little blackberries peeking through. Whether you’re serving it at a backyard gathering or treating your family to a special dessert, this tart never fails to bring smiles.
Remember, baking should be fun! Don’t stress if your tart isn’t perfectly round or if some juice escapes – these little quirks make it uniquely yours. I’d love to see how yours turns out, so snap a photo and share it with me on social media. Happy baking, friends! 🍑
PEACH BLACKBERRY TART
Equipment (affiliate links)
- 1 9-inch pie crust
- 1 Small saucepan
- 1 parchment or wax paper
Ingredients
- 1 dough for one 9’’ pie crust
- 5 medium size fresh peaches peeled, pitted and sliced
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 1/3 cup reserved peach juice about
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 1 egg white
- 1 Tbsp water
- Sugar for sprinkling
Instructions
- Add sliced peaches to a mixing bowl. Add sugar and lemon juice and stir a couple of times. Rest for 3 minutes. Stir again. Rest for another 3 minutes. The sugar will help bring out the juice from the peaches, so continue to stir and rest, as needed, until you have about ⅓ cup peach juice.
- Strain peach juice into a small saucepan. Set peaches aside.
- Mix cornstarch and water together until smooth. Add to the saucepan with the peach juice. Stir well.
- Cook over medium heat, stirring, until thickened.
- Lightly dust a piece of parchment or wax paper with flour. Roll out pie crust into a large circle, 11-12’’ in diameter.
- Add the sauce from saucepan (it should be pretty thick) back to the bowl with the peaches and toss to coat.
- Use a slotted spoon to layer the peaches into the center of the rolled out pie crust, leaving any excess sauce in the bowl. Top with blackberries.
- Gently fold the outer edge of the crust up and over the fruit, overlapping as needed to form a circle.
- Brush a light egg wash on the edges of the crust. Sprinkle lightly with sugar.
- Bake at 425 degrees F for 35-40 min. or until the crust is golden brown. Depending on how juicy your peaches are, you may want to check the tart while baking. If you see pools of juice threatening to leak out of the crust you can use a paper towel to blot the juice out.
- Cool for a few minutes before cutting into slices. Serve warm, with vanilla ice cream, if desired.
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