Peach-Blueberry Streusel Tart
Description
This delicious peach-blueberry streusel tart recipe features a homemade cinnamon and sugar crust and a rolled oats topping for a perfect summer treat.
Ingredients
•
1 1/3 cups all-purpose flour
•
1/4 cup white sugar
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon salt
•
1/8 teaspoon ground nutmeg
•
1/8 teaspoon ground cardamom
•
1/2 cup unsalted butter, melted
•
1 teaspoon vanilla extract
•
2 1/2 cups peeled and sliced fresh peaches
•
1 1/2 cups fresh blueberries
•
2 1/2 tablespoons honey
•
1 1/2 teaspoons lemon juice
•
1/4 cup all-purpose flour
•
1/4 cup rolled oats
•
1/4 cup firmly packed dark brown sugar
•
1/4 teaspoon ground cinnamon
•
1/8 teaspoon ground nutmeg
•
1 pinch salt
•
3 tablespoons unsalted butter, melted
•
1/2 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2
Combine 1 ⅓ cups flour, white sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, ⅛ teaspoon nutmeg, and cardamom in a bowl; stir in ½ cup melted butter and 1 teaspoon vanilla extract until evenly moistened. Press mixture into bottom and up sides of the prepared pan; prick bottom of crust several times with a fork.
3
Bake in the preheated oven until just beginning to brown, 15 to 20 minutes. Cool.
4
Toss peaches, blueberries, honey, and lemon juice together in a bowl until combined and coated; pour into cooled crust, slightly mounding filling in the middle.
5
Combine ¼ cup flour, oats, brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 1 pinch salt in a bowl; stir in 3 tablespoons melted butter and ½ teaspoon vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over filling.
6
Bake in the preheated oven until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool, then remove from pan. Chill in the refrigerator before slicing.