Friends, get ready for the most delightful summer dessert that’s about to become your new favorite! Every year, I look forward to our family tradition of visiting Eckert’s Orchard, where we load up on the juiciest, sweetest peaches imaginable. This year, I turned those orchard-fresh peaches into something truly special – a rustic Peach Blackberry Tart that’s as beautiful as it is delicious!
Why You’ll Love This Peach Blackberry Tart
- Uses just one bowl and basic baking tools
- No fancy tart pan needed – just a baking sheet!
- Perfect blend of sweet peaches and tart blackberries
- Flaky, buttery crust that’s impossible to mess up
- Impressive presentation with minimal effort
- Great way to use those juicy summer peaches
- Customizable with your favorite summer fruits
Let me tell you – this tart is what I call “rustic elegance” at its finest! While some might call it a galette, I prefer calling it a tart because it sounds less intimidating. And trust me, there’s nothing intimidating about this recipe! I’ve tested this recipe countless times (tough job, but someone has to do it! 😉), making sure it’s absolutely foolproof for you.
The magic happens when those juicy peach slices mingle with plump blackberries, creating little pockets of sweet-tart heaven. And that golden, flaky crust? It’s basically a big hug wrapped around all that summer fruit goodness. I love how the edges get slightly crispy while the center stays tender and juice-filled.
Baker’s Tip: Don’t worry if your tart looks a little “rustic” – those imperfect edges and bubbling fruit juices are what make it charming! In fact, the more homemade it looks, the better it tastes. That’s what I always say!
One bite of this tart, still slightly warm from the oven and maybe topped with a scoop of vanilla ice cream (yes, please!), and you’ll understand why it’s become one of my favorite summer desserts. The best part? You can have this gorgeous dessert ready to serve in under an hour!
Key Ingredients That Make This Tart Shine
Let me walk you through everything you’ll need for this perfect summer tart. I’ve made this recipe countless times, tweaking it until every ingredient serves its perfect purpose!
- Fresh Peaches: The real stars of our show! You’ll need 5 medium peaches, perfectly ripe but still firm. I love using freestone peaches (the kind where the pit releases easily) – they’re much easier to work with than cling peaches. If your peaches aren’t quite ripe, let them sit in a paper bag for 1-2 days.
- Plump Blackberries: One cup of fresh blackberries adds the perfect tart contrast to our sweet peaches. Make sure they’re firm but not hard – overripe berries can make your tart too juicy.
- My Favorite Pie Crust: While you can use store-bought, my homemade pie crust recipe creates the flakiest, most buttery base. The secret? Ice-cold butter and just the right amount of handling.
- Cornstarch Mixture: This magical combination of cornstarch and peach juices creates a thick sauce that keeps our filling from becoming too runny. Trust me, this step makes all the difference!
- Egg Wash & Sugar: Just one egg white mixed with a tablespoon of water creates that gorgeous golden shine. A sprinkle of sugar adds sparkle and the perfect sweet crunch.
Essential Success Tips for the Perfect Tart
After baking this tart dozens of times (and learning from every mistake!), here are my tried-and-true tips that guarantee success:
- Handle that crust with care! Keep it cold until the last possible moment. If it starts feeling sticky while you’re working with it, pop it in the fridge for 10 minutes. A cold crust equals a flaky crust!
- Master the peach prep: Score an X on the bottom of each peach and dip them in boiling water for 30 seconds – the skins will slip right off! Cut your peach slices about ¼-inch thick; too thin and they’ll turn mushy, too thick and they won’t cook evenly.
- Prevent the dreaded soggy bottom: Let those peaches rest with the sugar first – this draws out excess juice that we’ll turn into our thickened sauce. Don’t skip this step! It’s the difference between a crisp crust and a soggy mess.
- Learn the fold: When wrapping the dough over your fruit, think of it like pleating a dress. Each fold should overlap slightly with the next, creating that beautiful rustic pattern. Don’t worry if it’s not perfect – that’s part of its charm!
Remember friends, the beauty of this tart lies in its imperfection. Those slightly uneven edges and bubbling fruit juices? That’s exactly what makes it look homemade and absolutely irresistible!
Step-by-Step: Creating Your Perfect Peach Blackberry Tart
Let me walk you through exactly how to make this stunning summer tart! I’ve broken it down into simple steps that anyone can follow – whether you’re a first-time baker or a seasoned pro.
Preparing Your Fruit Filling
Start with those gorgeous peaches! Place your sliced peaches in a mixing bowl and sprinkle with sugar and fresh lemon juice. Here’s my favorite trick – let them sit and mingle for about 6 minutes, stirring every few minutes. You’ll notice the peaches releasing their natural juices – that’s exactly what we want!
The Magic Sauce Method:
- Strain those beautiful peach juices into a small saucepan
- Whisk your cornstarch with water until completely smooth
- Combine with the peach juice and cook until thickened
- Pour this thickened sauce back over your peaches – this prevents a soggy crust!
Assembly Tips
Now comes the fun part! I love watching this tart come together – it’s like wrapping a present filled with summer sweetness.
- Roll your chilled pie crust into a 12-inch circle on floured parchment paper
- Arrange your sauced peaches in the center, leaving a 2-inch border
- Scatter those juicy blackberries between the peach slices
- Gently fold the edges up and over, creating those gorgeous rustic pleats
Creative Ways to Serve Your Tart
While this tart is absolutely wonderful on its own, I love getting creative with serving options! Here are some of my favorite ways to dress it up:
- Summer Berry Twist: Mix in raspberries or blueberries with the blackberries
- Sweet Drizzle: Add a light honey drizzle just before serving
- À la Mode: Serve warm with vanilla bean ice cream (my personal favorite!)
- Cream Dream: Top with freshly whipped cream and a sprinkle of cinnamon
For a fun brunch option, try serving smaller individual tarts! Simply divide your dough and filling into 4-6 portions and reduce the baking time by about 10 minutes. These mini versions are absolutely adorable and perfect for entertaining!
Baker’s Secret: If you’re serving this at a party, you can prepare the tart up to the baking point and freeze it. Then bake straight from frozen, adding about 5-7 minutes to the baking time. The house will smell amazing when your guests arrive!
FAQs & Final Thoughts
Yes! You can prepare the tart up to 24 hours in advance. Simply assemble it, wrap in plastic, and refrigerate. Bake just before serving for the best results. You can also freeze the unbaked tart for up to 1 month – just add 5-7 minutes to the baking time when baking from frozen.
Place them in a paper bag with a banana for 1-2 days at room temperature. The banana releases ethylene gas that helps ripen the peaches naturally. Just make sure to check them daily – they can ripen quickly!
Don’t panic! This is totally normal with juicy summer fruit. Simply use a paper towel to carefully blot away any excess juice pools. The cornstarch mixture we use in the filling helps minimize this, but some juices might still escape – it adds to that rustic charm!
While fresh fruit gives the best results, you can use frozen peaches and blackberries. Just make sure to thaw and drain them thoroughly, and pat them dry with paper towels to prevent excess moisture.
Final Thoughts
Oh friends, I just can’t tell you how much joy this simple tart brings me! Every time I make it, it reminds me of those sunny summer days at Eckert’s Orchard, picking peaches with my family. There’s something magical about transforming fresh fruit into something so beautiful yet wonderfully unfussy.
Remember, your tart doesn’t need to look perfect – those slightly uneven edges and bubbling fruit juices are what make it special. If you’re new to baking with fruit, this recipe is the perfect place to start. The rustic style is so forgiving, and the results are absolutely spectacular!
I’d love to see your creations! Share your tart photos and tag me on Instagram, or leave a comment below telling me about your baking adventure. And if you’re feeling inspired, why not try my Peach Scones or Fresh Peach Pie next? Every peach recipe is a new chance to capture that sweet summer magic!
Happy baking, friends! 💕
PEACH BLACKBERRY TART
Equipment
- 9” pie crust
- mixing bowl
- small saucepan
- parchment or wax paper
Ingredients
- 1 Dough for one 9” pie crust
- 5 fresh peaches peeled, pitted and sliced
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 3; cup reserved peach juice about
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 1 egg white
- 1 Tbsp water
- Sugar for sprinkling
Instructions
- Add sliced peaches to a mixing bowl. Add sugar and lemon juice and stir a couple of times. Rest for 3 minutes. Stir again. Rest for another 3 minutes. The sugar will help bring out the juice from the peaches, so continue to stir and rest, as needed, until you have about 3; cup peach juice.
- Strain peach juice into a small saucepan. Set peaches aside.
- Mix cornstarch and water together until smooth. Add to the saucepan with the peach juice. Stir well.
- Cook over medium heat, stirring, until thickened.
- Lightly dust a piece of parchment or wax paper with flour. Roll out pie crust into a large circle, 11-12’’ in diameter.
- Add the sauce from saucepan (it should be pretty thick) back to the bowl with the peaches and toss to coat.
- Use a slotted spoon to layer the peaches into the center of the rolled out pie crust, leaving any excess sauce in the bowl. Top with blackberries.
- Gently fold the outer edge of the crust up and over the fruit, overlapping as needed to form a circle.
- Brush a light egg wash on the edges of the crust. Sprinkle lightly with sugar.
- Bake at 425 degrees F for 35-40 min. or until the crust is golden brown. Depending on how juicy your peaches are, you may want to check the tart while baking. If you see pools of juice threatening to leak out of the crust you can use a paper towel to blot the juice out.
- Cool for a few minutes before cutting into slices. Serve warm, with vanilla ice cream, if desired.
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