• Prep Time: 25 minutes
  • Cooking Time: 45 minutes
  • Serves: 8

Blooming Peach And Blueberry Tart

  • Recipe Submitted by on

 Ingredients List

  • for the crust
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ⅓ cup ice water
  • 2 eggs, beaten separately. Reserve one for egg wash.
  • 1 tablespoon white vinegar
  • for the filling
  • 6 ripe peaches, washed with skins in tact
  • 1 cup fresh blueberries
  • juice from ½ lemon
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg (optional)
  • 1 teaspoon ground cloves (optional)
  • ½ cup Rum Chata
  • 1 tablespoon corn starch


Preheat oven to 400 degrees, F.
for the crust
Combine flour, shortening, sugar, and salt.
Work together with fork until consistency is pebbly..
In separate small mixing bowl, beat egg, add water and vinegar, beat again.
Add liquid mixture to flour and shortening..
Stir with fork, combine thoroughly, form into ball, divide in two
Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter
Repeat with remaining ball of dough.
for the filling
Slice peaches in half, remove pit, slice each half lengthwise again.
In large mixing bowl combine peaches with remaining ingredients and gently stir until well mixed.
Allow mixture to sit 5 minutes.
To Assemble Tart
Arrange peach slices in circular pattern around center of each shell crust
Divide blueberries between the tarts, carefully spooning them out in the center of peaches
Fold dough over fruit, pleating as you go.
Brush egg wash over pastry
Sprinkle with course sugar
Bake for 45 minutes or until golden brown.

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