Blooming Peach and Blueberry Tart

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

A close up of a fruit tart.

Can we squeeze out just a few more days of summer?  Pleaaaaaase?  The season is just too comfy, fragrant, and downright delicious to let go without a fight.  To that end, there are still some summertime favorites lingering at the farmer’s markets, the produce stands, and on our kitchen counter.  We have well established the great relationship between peaches and blueberries.   Here is one more and it’s for you, September.

A bowl of fruit with lemon.
This is one of those treats that I played around with a little.  I’m fortunate to have great work colleagues who are always willing to sample my “experiments.”   The folks I work with are always so nice, sometimes a bit too nice.  For instance, when I brought in the initial rendition of this recipe, I thought something was missing.  No one voiced similar sentiment but my suspicion is that  it was out of sheep politeness on their part.

A close up of rum chata pouring into a bowl.

Perhaps what I brought into the folks at work was just fine, maybe even delicious.  The next time ’round though at home, I made it even better.  Pouring in just a wee bit of Rum Chata elevated this dessert pastry from an “Ooooooo,” at best, to a solid “Ahhhhhhh.”

A bowl filled with peach\'s.

pieces of fruit in pie dough.

fruit in pie dough with a sauce.

It is amazing what you can put together if you start with a base of a good pastry recipe.  Or pizza dough recipe, or cookie recipe, or sauce recipe.. You get the idea – the possibilities are only as limited as your imagination.

A close up of a finished fruit tart.

A close up of a fruit tart.

For this tart, maybe it was the fresh peaches, it could have been the wild blueberries, or it could have been the crisp bottle of  Sauvignon Blanc from Villa Maria.  I think it was all of this, and the Rum Chata

A table topped with plates of fruit tart.

We served this to some guests, on a warm mid-summer day with abounding sunshine and  an eastern breeze coming off the adjacent corn fields.

A table topped with plates of fruit tart.
Make this while the days permit.  The pumpkins are getting bigger with each day, and it won’t be long before the  apples are ready to be plucked.

A plate of fruit tart.



Blooming Peach and Blueberry Tart

5 from 1 vote
A Platter Talk Exclusive
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 8 servings


  • for the crust
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 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 1/2 lemon
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg, optional
  • 1 teaspoon ground cloves, optional
  • 1/2 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.


Calories: 629kcal, Carbohydrates: 85g, Protein: 7g, Fat: 28g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 311mg, Potassium: 293mg, Fiber: 4g, Sugar: 45g, Vitamin A: 436IU, Vitamin C: 9mg, Calcium: 32mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Wow!! Guys!! This is fantastic. I love those delicious fresh peaches and blueberries. This tart looks fantastic. Looking forward to all these fruits coming into season here so that I can make all your wonderful fresh fruit recipes 🙂

  2. A real beauty! This is so inviting and I don’t mean just that bottle of wine! I bet it tasted just as good as it looks. Job well done!

  3. Wow, how gorgeous is this dessert. Peach and Bluberry are two of my favourite summer flavours to pair together.

    1. Cindy, it’s so great to read your comments and yes, there’s no going wrong with blueberries and peaches!

  4. I almost wept while looking at that beautiful tart I don’t think that I’ve ever come across a more gorgeous looking specimen. I am also trying that pastry shell …simply beautiful.