Peach-Blueberry Streusel Tart

A delicious peach-blueberry streusel tart recipe, featuring a homemade cinnamon and sugar crust and a rolled oats topping, makes a perfect summertime treat.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 271 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons unsalted butter, melted
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.5 cup unsalted butter, melted
• 1.3333333730698 cups all-purpose flour
• 0.25 teaspoon ground cinnamon
• 0.25 cup white sugar
• 0.125 teaspoon ground nutmeg
• 1.5 cups fresh blueberries
• 1.5 teaspoons lemon juice
• 0.25 cup rolled oats
• 0.125 teaspoon ground cardamom
• 2.5 tablespoons honey
• 2.5 cups peeled and sliced fresh peaches
• 0.25 cup firmly packed dark brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

Step 2

Combine flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl. Add melted butter and vanilla extract. Mix until evenly moistened; press into the bottom and up the sides of the prepared pan. Prick the bottom of the crust several times using a fork.

Step 3

Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and cool.

Step 4

Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl to coat. Pour filling into cooled crust, slightly mounding fruit in the middle.

Step 5

Combine flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.

Step 6

Return tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool; remove from pan. Chill in the refrigerator before slicing.