Easy Rustic Peach & Blueberry Tart with Store Bought Crust

Summer is peach season, the perfect time to take advantage of flavorful, locally grown fruit. It’s the time of the year when the supermarket is bursting with juicy fresh peaches just waiting to be turned into peach crisp, peach cobbler, and peach pie. This Easy Rustic Peach & Blueberry Tart with Store Bought Crust is among my favorite peach desserts. It is juicy, not too sweet, and loaded with fresh summer peaches and blueberries. Best of all, there is no need to fuss with making pie dough; store bought works great! 

Why You Should Give This Recipe a Try

Cinnamon, ginger, and cardamom combine beautifully to accent the flavor of the peaches and blueberries.

The store bought crust is a great time saver and still provides a flaky crust to wrap up all that fruit. No messing with a pastry blender or pie plate or frozen butter.

Top with a scoop of vanilla ice cream or some fresh whipped cream – or both! – for a fancy dessert for friends and family.

Recipe Ingredients

Peaches

Blueberries

All purpose flour

Granulated sugar

Lemon

Cinnamon

Ginger 

Cardamom

Egg & water

Ingredient Notes

Peaches: Fresh peaches are recommended. While you want juicy peaches, try to choose fruit that is still slightly firm.

Ginger: This recipe uses powdered ginger spice, not ginger root.

Cardamom: A pinch of cardamom is all you will need. It is rather expensive, so while it does add an extra little kick to the flavor, it is not absolutely necessary.

Store bought crust: You will need a pie dough sheet. Mine are from Pillsbury, but I have seen store brands as well. Do not use a frozen pie shell.

Step-by-Step Instructions

1. Take the store bought pie dough out of the fridge and let it sit at room temperature in its wrapper while you complete the other steps.

2. Preheat the oven to 400 degrees.

3. Prepare the peaches. You will leave on the peach skins for this recipe, so just cut the peaches once all around to halve them. Twist and separate. Lift out the pit and slice the peach into thin slices, about ¼ inch.

4. Place the sliced peaches into a large mixing bowl.

5. Add blueberries to the peaches.

6. Squeeze the juice of ½ a lemon over the fruit.

7. Sprinkle the flour over the fruit and mix.

8. Add the sugar, cinnamon, ginger, and cardamom to the fruit and mix to combine. Set aside.

9. Place a sheet of parchment paper about the size of a rimmed baking sheet on your work surface.

10. At this point, the pie crust should be about room temperature. Remove it from the package and carefully unroll it and place it on the parchment paper.

11. Lightly flour a rolling pin.

12. Roll out the dough – which is about 9 inches – to about 11 inches. Be sure to roll out from the center to the edges in an even way.

13. Lift the parchment paper with the pie crust and place it on a rimmed sheet pan.

14. Place the peach mixture in the center of the crust leaving about 2 inches of dough uncovered all around.

15. Begin folding over the edges of the dough so that they overlap. Press down along the edges of the pie crust.

16. In a mug, mix one beaten egg with one tablespoon of water.

17. Brush the top of the pie crust with the egg wash.

18. Sprinkle the crust with a little granulated sugar or sparking sugar if desired.

19. Bake until the crust is golden brown and the fruit bubbling, about 40 minutes.

20. Remove the baked pie to a cooling rack, waiting until the tart is cool before cutting.

Storage

Wrap your tart in plastic wrap or aluminum foil and store in the fridge 2-3 days.

Tips & Tricks

Ripe peaches: While your peaches should be fairly ripe (yields to the pressure of your finger), you don’t want anything too soft. Overly ripe peaches tend to disintegrate during the baking process. 

Freestone peaches: If you can get them, freestone peaches are a great option. Freestone means the pits are not attached to the peach, making them super easy to remove.

To peel or not to peel: While you can peel them, leaving the peach skins on holds the peaches together better in the tart. If you wish to peel the peaches, check out the FAQs for some helpful tips.

Parchment paper: Rolling out the dough on a sheet of parchment paper helps to keep it from sticking. You can also just easily transfer the paper to the baking sheet once you have the desired size.

Cardamom: Cardamom is a great, warm flavor but it is expensive. If you don’t have it, you may not want to buy it for the small amount you will use. See the FAQs for information on how to measure a pinch of something.

Serving suggestion: Serve a slice of your rustic tart with a scoop of vanilla ice cream, a dollop of whipped cream, or even a brown sugar crumble.

FAQs

Can I use a homemade pie crust?

Absolutely! But that will make an easy recipe just a little bit harder. The store bought crust is tasty, flaky, and requires zero tools.

Can I use a frozen pie crust?

A frozen pie crust won’t work well in this recipe as it is thicker with a pre-shaped edge. 

Can I use frozen peaches?

While using fresh summer peaches is always best, as with many fruit pies, using frozen fruit works very well. Simply replace the fresh peaches with frozen and follow the recipe.

How do I peel peaches?

Having peach juices run down my arm is not my idea of a good time, so you can use this method to neatly and easily peel your peaches. Start by making a small X in the bottom of the peach. Carefully lower the peaches into boiling water, leaving them for 1-2 minutes. Remove carefully and immediately immerse the peaches into an ice bath. After about two minutes in the cold water, the skin should easily slide off.

How much is a pinch?

Technically, a pinch is 1/16 of a teaspoon. I literally take a tiny pinch between my fingers.

In the mood for another summertime treat? Try this quick and easy lemon blueberry loaf.

https://goodenoughkitchen.com/lemon-blueberry-loaf/