The blueberries are ready in Pennsylvania! We spend hours picking, cleaning, tasting and baking these little beauties. I've always been a fan of berry picking. And baking.
I had a few ripe peaches and quarts of fresh blueberries, so after a few delicious pins, I decided to make a tart- basically a short cut pie, in my case. I've seen it pinned as a galette, but I'm not really fancy enough for "galette". Thus, it's a rustic tart. A pie crust that's slapped onto a cookie sheet, filled with fruit, and edges folded over to partly cover the top. Easy, peasy.
Blueberry Peach Rustic Tart
Recipe makes 2 small (8") tarts
1 1/3 cup flour
1 1/3 cup cornmeal
2 tblsp brown sugar
1/4 tsp nutmeg
2 sticks salted butter, cold and cubed
6- 8 tblsp ice cold water
3 peaches, sliced
4 cups blueberries
1/4 cup sugar
1 tsp cinnamon
juice of 1 lemon
For the crust:
Combine cornmeal and flour with sugar and nutmeg. Using a pastry cutter, cut in cold butter cubes until flour mixture resembles small peas. Slowly, 1 tblsp at a time, add cold water until a dough begins to form. Shape dough into a disc. Wrap with plastic wrap and chill for at least 2 hours (or overnight).
When chilled, preheat oven to 400 F. Roll out into circle, fill with fruit.
For the filling:
Slice peaches (I left the skins on). Toss peaches and blueberries with lemon juice, sugar, cinnamon. Add filling to the center of the rolled dough, leaving at least a two inch border. Gently fold the excess dough over the center of the filling as far as it will extend. Brush crust with egg wash (1 egg, 2 tblsp whole milk), sprinkle with sugar.
Bake at 400F for 35-40 minutes, until filling is bubbly and crust is golden brown.
Cool for 20 minutes.
For a dose of reality, this is what the rest of my table looked like while I was taking these pictures:
Recipe from this site, I adjusted it (didn't have thyme) slightly.