Name: Peach-Blueberry Streusel Tart
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: All-purpose flour - 1 ⅓ cups; White sugar - ¼ cup; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground cardamom - ⅛ teaspoon; Unsalted butter, melted - ½ cup; Vanilla extract - 1 teaspoon; Peeled and sliced fresh peaches - 2 ½ cups; Fresh blueberries - 1 ½ cups; Honey - 2 ½ tablespoons; Lemon juice - 1 ½ teaspoons; All-purpose flour - ¼ cup; Rolled oats - ¼ cup; Firmly packed dark brown sugar - ¼ cup; Ground cinnamon - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Salt - 1 pinch; Unsalted butter, melted - 3 tablespoons; Vanilla extract - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Peach-Blueberry Streusel Tart

1. All-purpose flour - 1 ⅓ cups

2. White sugar - ¼ cup

3. Ground cinnamon - ½ teaspoon

4. Salt - ¼ teaspoon

5. Ground nutmeg - ⅛ teaspoon

6. Ground cardamom - ⅛ teaspoon

7. Unsalted butter, melted - ½ cup

8. Vanilla extract - 1 teaspoon

9. Peeled and sliced fresh peaches - 2 ½ cups

10. Fresh blueberries - 1 ½ cups

11. Honey - 2 ½ tablespoons

12. Lemon juice - 1 ½ teaspoons

13. All-purpose flour - ¼ cup

14. Rolled oats - ¼ cup

15. Firmly packed dark brown sugar - ¼ cup

16. Ground cinnamon - ¼ teaspoon

17. Ground nutmeg - ⅛ teaspoon

18. Salt - 1 pinch

19. Unsalted butter, melted - 3 tablespoons

20. Vanilla extract - ½ teaspoon

How to cook deliciously - Peach-Blueberry Streusel Tart

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

2. Stage

Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.

3. Stage

Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.

4. Stage

Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.

5. Stage

Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.

6. Stage

Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.

7. Stage

Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.