When I was a kid, my Daddy always insisted we go blueberry picking at least once every summer – not so much as a fun family activity, I suspect, but more as a way to supply his out-of-control blueberry habit with free child labor. Not that I minded – this also meant a steady stream of blueberries for me, ripe for the picking. We’d pick (and eat) and pick (and eat) and pick (…and eat) until Dad could no longer stand the hot Texas summer sun, and then we’d roll on home – air-conditioning on full-blast – with enough blueberries to last most normal folk a year or two (or in our house, a couple weeks).
But the best part of all those blueberries: the Peach-Blueberry Tart. This meant that Mama would be forced to make the Peach-Blueberry Tart, Dad’s favorite. The tart only came out on special occasions, and only in the summertime, because a) that’s when peaches and blueberries are on-point, and b) well, Mom thought it was a pain in the ass to make. But I disagree. While this is definitely not the typical no-bake summer dessert you can just throw together in five minutes, as long as you can read directions, it’s really pretty simple. Just go one step at a time.
The resulting tongue-gasm is totally and completely worth it. Mildly sweet, smooth, creamy custard tinged with warm vanilla is the perfect complement to fresh, juicy, slightly tangy peaches and blueberries. And it’s all anchored with a really kick-ass, buttery, melt-in-your-mouth crust with just a hint of satisfying saltiness.
I highly recommend making it before summer’s end.
Print Recipe
Mama's Peach-Blueberry Tart
This is one of those family recipes that I treasure, even more so because it utilizes two of my all-time favorite fruits, ripe summer peaches and blueberries. Mmmmmmmmm.
For the tart shell, preheat the oven to 410 degrees.
In a large mixing bowl, combine the browned butter, sugar, salt and flour and mix until you have a cookie dough consistency. Press the dough evenly into a tart pan, along the bottom and up the sides. Pierce the bottom with a fork several times, and bake for 15 minutes, or until the crust is a nice light golden brown. Set aside to cool.
For the peach puree for the custard, in a saucepan over high heat, bring the 4 peaches and a cup or so of water to a boil, then reduce heat to low, cover and simmer for 10 minutes or so, or until peaches are tender.
Drain peaches, allow them to cool (you do NOT want to touch really hot peaches, trust), then remove the skins and puree the peaches in a blender or food processor. Set aside.
For the custard, in a medium saucepan over medium heat, combine the sugar, cornstarch and salt. Gradually stir in the milk and bring to a boil, stirring constantly to keep it smooooooooth. Boil for a minute or so, or until thick, then remove from heat and stir in the butter and the peach puree.
Allow the custard to cool by placing the saucepan into a bowl or sink filled with cold water, stirring frequently, then stir in the vanilla.
Arrange 1 cup of blueberries evenly in the bottom of the tart shell, then pour the custard on top, smoothing evenly with a rubber spatula. Arrange the peach slices and remaining blueberries on top in whatever pretty pattern strikes your fancy.
Melt the peach preserves in a small saucepan and brush over the top with a pastry brush.
Let that sucker chill in the fridge for at least an hour before serving.
