Simple. Easy. Delicious. This Blueberry Peach Cobbler-Tart comes together quick and is a beautiful addition to Summer festivities! Use fresh or frozen fruit.
I wasn’t sure either until I started making this beauty. This is a hybrid for sure. Not quite as casual as a cobbler, but not as formal as a tart…
Somewhere in between.
This was one of the first fancy things I made while I was in pastry school. It was one of the most memorable too. And it’s not fancy, really, at all.
As a lady from the South, cobblers have their own food group. It’s a common dessert served at restaurants, BBQ Pits, gatherings and celebrations. In retrospect, I’m quite surprised it, instead of cake, wasn’t served at our wedding.
When I arrived at my Sister’s yesterday, Blueberry Peach Cobbler-Tart in hand, after one bite she concluded it was cobbler-like, with a sturdy crust. She declared it a Cobbler-Tart. And she should know. She is the queen of cherry cobbler.
Thing is, as I recall with cobbler, everyone’s haggling over the crust; dough is dolloped on top with a good sprinkle of sugar, sometimes cinnamon, and bakes into tender biscuit-like clumps. Sometimes these delicious clumps are scarce. I don’t know how this happens. So while one may
hoard take a generous scoop of crust, others are left with little to none because someone felt the need to take all that doughy crust. #crusthog
Here, there’s no haggling. With each bite, there is crust and a bonus at the end…
A whole wall of crust.
Hooray! Crust for everyone!
Blueberry Peach Cobbler-Tart comes together with ease. The crumb crust is shortbread-like and instead of being rolled out, it is pressed into the pan. It’s not fussy at all.
The filling can be made with fresh or frozen peaches and berries. I opted for fresh because they’re in season. If using fresh peaches, they must be blanched and peeled first, adding time to prep. But oh the flavor is divine!
Serve this up with a dusting of powder sugar, a dollop of whipped cream or Southern style with a big ‘ole scoop of vanilla bean ice cream and you’ve a fabulous, Summertime treat!
Blueberry Peach Cobbler-Tart
For the Pastry:
- Preheat oven to 350F (177C). Set baking rack to the middle position.
For the Pastry:
- In a large mixing bowl mix 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. Add the egg, lemon zest and vanilla extract. Use your hands to mix the pastry just until it begins to come together. The dough should be be crumbly at this point. Press the mixture into the bottom and sides of a 9" (23cm) spring form pan (I use a nonstick pan - if using a different type of pan, lightly spray the bottom of the pan and line the bottom with a piece of parchment paper, spray again), pressing the pastry as evenly as possible in the bottom and up to 1" on the sides. Use the back of a measuring cup to help 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 15 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:
- Mix together the sugar, flour, and corn starch. Add the blueberries and peaches and toss to coat. Pour the fruit mixture and all its juices into the pastry lined spring form pan.
- Bake for 1 hour and 5-10 minutes or until the pastry is golden and center is set.
- Allow tart to cool completely before removing the spring form. 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.
- Serve with a dusting of powder sugar, vanilla bean whipped cream or vanilla bean 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.