Peach Fruit Tart

If I have to pick one pie for the summer, this is it. We live in a small town, fruit is abundant in the summer and fall. A lot of them are supplied by the local farmers and nearby growers. Buy local fruit and eat local food are often encouraged.

This fruit tart (or thin pie) is easy to put together, Lynard has no problem making it all by himself, no help from me. Use whatever fruit you like:  apples, peaches, pears, blueberries, strawberries, raspberries, blackberries, etc. I like white peaches more because they are juicy and sweeter than the others. The pie looks so fancy, nobody would believe you made it yourself. Go ahead and serve yourself a big portion, with 2 scoops of vanilla ice cream. Yummy!

Peach Fruit Tart


Peach Fruit Tart

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
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Peach Fruit Tart

3 or 4 large ripe peaches (regular or white), peeled, cut into thin slices (3 cups)
1 cup blueberries, rinsed, drained well
1 tablespoon lemon juice, 1 tablespoon cold butter, diced
2/3 cup regular sugar, 1/4 teaspoon regular salt
1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract
1 Meijer Ready-to-Bake 9-Inch Pie Crusts 2Ct  (at room temperature before use)
1 9-inch round nonstick tart pan or pie pan, greased with butter

For the top:
1 egg wash, 1 1/2 tablespoons regular sugar

How to make it:
Preheat oven to 400 degrees F.  Cook time:  31 to 32 minutes until brown and bubbling, watch it.

Carefully place the pastry crust in the pan, leaving extra crust hanging outside of the edges. Gently poke holes with a fork across the bottom of the crust.

Mix peaches and blueberries in a bowl, add lemon juice, sugar, salt, vanilla extract, cinnamon and cornstarch, mix well. Spoon the fruit and juice over pie crust within 2-inch of edges, dot with diced butter on top. Fold and pleat pastry crust over filling, leaving 6-inch opening in the center.

Brush pastry crust with egg wash, sprinkle sugar on top. Bake in preheated oven for 31-32 minutes until golden brown and juice is bubbling. Leave in room temperature for 1 hour before cutting and serving. Delicious. Makes 4 to 5 servings.


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