Blueberry-Peach Tart Recipe

Name: Blueberry-Peach Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecan halves; 1/4 cup whole-wheat pastry flour or all-purpose flour; 1/4 cup firmly packed brown sugar; 6 tablespoons butter, cut into chunks; 1 1/2 teaspoons vanilla; 1 large egg yolk; 1 package (8 oz.) cream cheese, at room temperature; 1/2 cup sour cream; 1/4 cup powdered sugar; 1/2 cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines; 1 tablespoon lemon juice; 1 teaspoon minced fresh mint leaves (optional); 1/2 cup blueberries, rinsed and drained; 3 tablespoons apricot jam

Servings: persons

1/2 cup pecan halves
1/4 cup whole-wheat pastry flour or all-purpose flour
1/4 cup firmly packed brown sugar
6 tablespoons butter, cut into chunks
1 1/2 teaspoons vanilla
1 large egg yolk
1 package (8 oz.) cream cheese, at room temperature
1/2 cup sour cream
1/4 cup powdered sugar
1/2 cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
1 tablespoon lemon juice
1 teaspoon minced fresh mint leaves (optional)
1/2 cup blueberries, rinsed and drained
3 tablespoons apricot jam

1
Spread pecans in a 10-inch tart pan with removable rim and bake in a 350u00b0 oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.
2
In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.
3
Press dough evenly over bottom and up sides of tart pan. Bake in a 350u00b0 oven until deep golden, 15 to 20 minutes. Let cool.
4
In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.
5
Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter blueberries over peaches.
6
Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.
7
Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.
8
Wine: An earthy-floral dessert wine such as a late-harvest Gewurztraminer.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup pecan halves, 1/4 cup whole-wheat pastry flour or all-purpose flour, 1/4 cup firmly packed brown sugar, 6 tablespoons butter, cut into chunks, and more.

Yes, Blueberry-Peach Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Peach Tart

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