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Rustic Peach and Blackberry Tart

Rustic Peach and Blackberry Tart

  • 2 hours
  • 14 ingredients
  • Almonds
  • Easy
  • tart
  • Update Ingredients

Ingredients

  • Crust:
  • 2 1/2 cup
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes (1 cup = 2 sticks)
  • 1/4 cup ice water
  • Filling:
  • 3 peaches, peeled and thinly sliced
  • 1 1/2 cups blackberries, rinsed and dried
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/4 cup Diamond of California® Sliced Almonds

The Steps

  1. Pulse the flour, sugar and salt in the bowl of a food processor. Add the butter and process using on/off turns until the mixture resembles coarse meal.
  2. Transfer the dough to a medium bowl and drizzle 3 tablespoons of the ice water over the dough. Stir with a fork just until moist clumps form, adding the remaining tablespoon water if necessary to moisten.
  3. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and chill 30 minutes.
  4. To make the filling, combine the peaches, blackberries, cinnamon, nutmeg, flour, brown sugar and salt in a large bowl. Stir gently until combined.
  5. Pre-heat the oven to 350 degrees. Roll the dough out on a lightly floured surface to a 12-inch round.Transfer to a parchment lined cookie sheet.
  6. Spoon the filling into the center of the dough leaving about 1 ½ inches of dough around the edges.
  7. Fold the edges up to cover the filling, leaving the majority of the filling in the center exposed.
  8. Use a pastry brush to brush the egg on to the dough, then sprinkle with sliced almonds.
  9. Bake for 45-50 minutes until crust is golden brown.
  10. Cool completely before serving with vanilla ice cream.

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