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Blueberry-Peach Tart

Blueberry-Peach Tart

A lavish nutty crust surrounds layers of juicy peaches and blueberries for this perfect summer treat.

1 cup all-purpose flour
2 tablespoons sugar
5 tablespoons butter, cut into 1-inch chunks
1 egg, beaten
1/2 teaspoon almond extract
1/2 cup finely chopped pecans

Peach layer
3 cups peeled and sliced fresh peaches
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon butter

Blueberry layer
4 cups blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter

1. To make the crust, place the flour and sugar in a food processor. Process briefly to mix. Drop the chunks of butter into the feed tube with the motor running and process quickly until the mixture is crumbly. Add the egg, almond, and pecans and process until just combined. Do not overmix the crust.

2. Form the dough into a flattened ball and press it into the bottom and sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.

3. Preheat oven to 350°F.

4. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.

5. To make the peach layer, mash the peaches together with the sugar, lemon juice, and cornstarch in a medium saucepan and cook over medium heat for 5 minutes, or until the mixture thickens. Add the butter and stir until blended. Cool slightly and pour into the cooled crust.

6. To make the blueberry layer, mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until thickened and translucent. Stir in the butter and the remaining whole blueberries. Cover the peach layer with this blueberry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the picnic basket or cooler.

Makes one 9-inch tart

Read more: Food, All recipes, Desserts

Adapted from Picnic: 125 Recipes with 29 Seasonal Menus, by DeeDee Stovel. Copyright (c) 2001 by DeeDee Stovel. Reprinted by permission of Storey Books.
Adapted from Picnic: 125 Recipes with 29 Seasonal Menus, by DeeDee Stovel.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

Picnic: 125 Recipes with 29 Seasonal Menus

Picnics are fun, casual, and somehow the food just tastes better in a beautiful outdoor setting. In PICNIC, DeeDee Stovel offers 28 picnic event ideas with more than 125 recipes - packable repasts from an informal Berry Picking Picnic to an elegant Music Festival Picnic. Although PICNIC includes all of the traditional fare, the recipes for the soups, entrées, salads, and desserts are all a cut above the now


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6:42PM PDT on Apr 20, 2013


10:57AM PDT on Oct 12, 2012


12:50PM PDT on Jul 7, 2012

Thank you for sharing.

10:25AM PDT on Jul 7, 2012

Sounds great! Thanks for the recipe.

7:18AM PDT on Oct 17, 2011

Thank you

10:14PM PDT on Aug 2, 2011

Recipe sounds delicious. Thanks for sharing.

1:29PM PST on Jan 25, 2011

Sounds good. Thanks.

5:20AM PDT on Jun 1, 2010

This was really good!! I'm going to make it again!!

Thank you Annie.

3:52AM PST on Feb 5, 2010

my mouth is watering
Thanks Annie!!

6:47AM PST on Feb 2, 2010

thank you

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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