A scrumptious peach tart for summer when fresh peaches are at their peak! It features a buttery press in crust and a sweet juicy peach filling studded with plump blueberries. The crust is tender yet sturdy, and the filling is juicy, sweet and cobbler-like. It’s delicious shared with vanilla ice cream or a dollop of whipped cream.
A Sweet and Juicy Tart for Summer
It is a tart, cobbler or cake? This peach dessert has been called all three. What do you think?
It’s a hybrid, not quite as casual as a cobbler, or springy as a cake but not as formal as a tart… It’s a little bit of each in its own unique way, somewhere in between. But it makes a pretty presentation and is a delicious dessert to cap off summer.
This Recipe Is
- juicy
- tender, like cake or cobbler
- sweet and peachy
If you make homemade desserts, you’ll enjoy this scrumptious peach dessert.
For best flavor, use fresh ripe peaches in this dessert. A ripe peach will give slightly under gentle pressure and peeling its fuzzy skin is easy when blanched.
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How to Make Peach Cobbler-Tart with Blueberries
Step by Step
The crust is like a buttery tender shortbread cake-like dream—no rolling pins needed here! Just press it into the pan. The best part? There’s loads of it, so everyone gets a generous bite of that golden, buttery goodness!
Freestone peaches are easier to work with for baking, but I prefer the sweeter flavor of clingstone peaches. Either type can be enjoyed in this recipe.
Traci’s Tips
- Recipe Update: I updated the recipe to include clarifying pan prep and also, wrapping the spring form pan bottom in foil just before going into the oven. I find doing this catches any potential butter leakage that would otherwise find it’s way to the bottom of the oven.
- Although best the day it’s made, this peach dessert recipe refrigerates and reheats well. Reheat individual pieces in a 350 F oven for about 10 minutes. Shared with ice cream, it just doesn’t get any better.
Fresh Peach Cobbler-Tart with Blueberries
Servings:8 Servings
Calories:405kcal
A scrumptious peach tart for summer when fresh peaches are at their peak! It features a buttery press in crust and a sweet juicy peach filling studded with plump blueberries. The crust is tender yet sturdy, and the filling is juicy, sweet and cobbler-like. It's delicious shared with vanilla ice cream or a dollop of whipped cream.Plan Ahead: This tart takes about 2 hours to cool completely.
Ingredients
For the Pastry:
- 1 3/4 cups (226 grams) All Purpose Flour
- 1 tablespoon Corn Starch
- 1/2 cup + 1 tablespoon (138 grams) Organic Cane Sugar
- 1 1/8 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup + 1 1/2 tablespoons (136 grams) Unsalted Butter refrigerator cold, cut into small cubes
- 1 Whole Egg whisked
- 1 Lemon zested
- 1 teaspoon Pure Vanilla Extract
For the Filling:
- 1/2 cup (112 grams) Organic Cane Sugar
- 2 tablespoons All Purpose Flour
- 1 1/2 tablespoons Corn Starch
- 24 ounces (698 grams) Fresh Peach Slices from about 5 fresh peaches, blanched, skin removed (*see note for how to blanch & prep)
- 1 cup (154 grams) Blueberries fresh or frozen
- 1 tablespoon Lemon Juice
Share With:
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Oil the bottom and sides of a 9 inch (23 centimeter) spring form pan with pan spray, making sure to get the bottom corners well. I use a nonstick pan – if using a different type of pan, spray the bottom and sides of the pan and line the bottom with a piece of parchment paper, spray the bottom again.
- Preheat oven to 350 Fahrenheit (177 Celsius). Set baking rack to the middle position.
For the Pastry:
- In a large mixing bowl whisk together flour, corn starch, sugar, baking powder, and sea salt. Using a pastry cutter, cut in the butter until the mixture resembles a fine meal. A few larger pea size chunks are okay. Make a well, then add the egg, lemon zest and vanilla extract. Use your hands to mix the dough, just until it begins to come together. The dough will be somewhat crumbly at this point, but should hold together after squeezing it in your fist. Press the mixture into the bottom and up to one inch high on the sides of the spring form pan, as evenly as possible. Use the back of a measuring cup to help firmly press and work the dough into the pan. If at any time the dough becomes too sticky to work with, place it in the refrigerator for about 10 minutes, then continue to press the dough into the pan. Refrigerate for 10 minutes. After removing the pastry from the refrigerator, use your index finger to gently press the top edge of the pastry so that it is somewhat even all the way around the edge.
For the Filling:
- In a large mixing bowl, whisk together the sugar, flour, and corn starch. Add the blueberries, peaches and lemon juice. Toss to coat. Pour the fruit mixture and all its juices into the pastry lined spring form pan.Update: Wrap the bottom of your pan in foil just in case there's a butter leak.
To Bake:
- Bake at 350 Fahrenheit for 1 hour and 10-20 minutes OR until the pastry is golden, fruit is starting to bubble and center is set.
To Serve:
- Set on a cooling rack and allow the tart to cool completely before removing the spring form, about 1 1/2-2 hours. Removing prior to complete cooling may break the crust. Run a sharp knife around the edge of the pastry crust and carefully remove the ring. Set on serving platter and serve at room temperature.
- Share with fresh vanilla bean whipped cream or vanilla ice cream.
- Although this tart is best the day it's made, it can be stored in a covered container in refrigerator for up to three days. Gently reheat in a 350 F oven for about 10 minutes if desired.
Notes
*To Blanch & Prep Fresh Peaches, cut a shallow X on the bottom of each peach. Carefully place in large pot of simmering water for 2-3 minutes, just until the fuzzy skin begins to curl around the X mark.
Plunge into a big bowl of ice water and let set for 2-3 minutes to cool. Slip off and remove skin, running under a drizzle of water to help remove the skin if needed. Slice the peach in half, remove the pit, then slice each half into four pieces. Cut each piece in half. Set aside.
Recipe adapted from Chef Christopher Harris.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1slice | Calories: 405kcal | Carbohydrates: 69g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 96mg | Potassium: 253mg | Fiber: 3g | Sugar: 41g | Vitamin A: 752IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
The crust was unbelievable. It was like the best shortbread I ever made. It was an excellent base for the tart-sweet peach and blueberry filling. Everyone raved about the flavor. I put the plastic wrap over the crust before using a measuring cup to spread and smooth it in the pan and it really helped as the crust didn’t stick to the cup that way.
I think changing the citrus to lime and adding cardamom would pair well with a custard and mango curd filling.
Love hearing this, Clay! And you found this recipe deep in the archives :D Thank you for sending a smile and giving the tart a go!
I’ve made at least a half dozen variations of this recipe with different fruit and it has become a staple in our house.
I drop spoonfulls of the dough (my first attempt making this, my dough was quite wet bc August in Tennessee!) around the pan and drop in the fruit all around- kind of two layers worth- and it yields a softer, moister, not-quite but almost cakey version, which absorbs extra fruit juices and never dries out.
Don’t be shy about adding more fruit if your family can’t get enough like mine!
I made this once with coconut oil instead of butter for a vegan friend and it was phenomenal even to a diehard butter fiend! This recipe tolerates all those weird health nut type tweaks like adding flax seeds, even using maple syrup instead of sugar (but drop the cake like dough/batter bc it would be too wet/soft for an actual crust).
Thanks Traci for this ingenious way to make a fruit dessert just how we like it! I’ve been messing with cake recipes for years, wanting something that uses loads of fruit and is arguably healthy enough for breakfast but rich enough for dessert- and ideally can go into the oven in a real jiffy. This is the one!
The minute this is gone my husband is asking me to make another. Not sure why but we both agree the crust tastes like cheesecake. This recipe is the best! Thank you for posting…
Mmmm cheesecake! Now that would be a delicious layer under this tart! Thank you for your note and giving the tart a go, Karen. You found it deep in the archives :D, a very old favorite.
I’m in the process of making this recipe. The crust is resting in the freezer, not the fridge because it was far from crumbly. I have reread the quantities of flour, sugar, ; not frozen. butter, etc several times and am certain I used the appropriate amounts. It is about 75 degrees in my un-air conditioned home. I used butter straight from the fridge. The dough tastes wonderful, but it is as soft as a drop cookie dough. I make many recipes where the butter is cut into the flour and remain crumbly, so I’m really stumped about why this got so soft. I am still seeing dots of butter so I’m hoping it comes out tender enough. Other than the consistency of the crust, I anticipate this to become a favorite dessert in my home. If anyone has any suggestions or feedback about the crust I’d appreciate the advice.
Hey Cheryl! I hope it turned out okay for you. It seems the kitchen may have been warm for this recipe? Poppin it in the freezer was a good idea for sure. I do that as soon as dough gets too soft to work and then continue after it firms back up in the freezer.
The flavors were perfect! The crust was almost cake like. Next time (if it’s warm again) I will use frozen butter and an ice cold egg, and add only enough egg to get the correct texture. Even though it wasn’t as I expected, it was a delicious dessert. Can’t wait to try more of yours.
Frozen butter is a good idea, especially in a warm kitchen. I’m so happy you enjoyed it! Thank you for sharing! :D
Has any one tried this with gluten free flours?
Grazi
Hey Ruthie! I’ve not had anyone comment about this. I hear that Bob’s Red Mill 1 to 1 GF flour is a good sub for AP flour, so maybe it would work here too? Please let us know if you give it a go! ☺️
This is beautiful!! Can I substitute the cane juice sugar for organic granulated sugar? and if so, would it be the same amounts?
Thank you Blanca. I use organic cane sugar which looks like organic granulated sugar but the grain size is a bit larger (they may be one in the same!). Either one will work fine. I hope you enjoy the tart! :D
Hi Traci! This was delicious and when I looked at the organic sugar package, it actually said organic cane sugar made from evaporated cane juice. Thank you for the recipe!
Hooray, Blanca!! Thank you for sharing with us and my day is made! :D
Although the pics are great and everyone is commenting on them I prefer the real thing. Love this combination of peaches and blueberry so I made it right away since I love shortbread and use it often for my pie crust I knew this would be a hit. It did not miss the mark. I used regular sugar that I had sitting with some vanilla beans in for flavor since that is what I had on hand and just cut it back a bit since peaches are in season and so sweet right now. It was great. Thanks for thought and the lovely pics. It was my motivation for the day.
I made this today and it was delicious! Thanks for sharing!
YaY! Thank you Terri! So happy you enjoyed it! :D