On a warm summer day, bring together the seasonal fruits of blueberries and peaches in one delicious dessert. They make the perfect combination for this homey free-form tart. The sweetness of the fruits and a hint of vanilla pair well with the flaky yet tender cornmeal crust.
- Yield: 6 Servings
- 2 ripe peaches, peeled, pitted, and sliced
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 recipe Cornmeal Crust, unbaked
- 1 egg, beaten, for egg wash
- 2 teaspoons Vanilla Sugar
- Put the peaches and blueberries in a medium bowl, add the granulated sugar and vanilla, and toss to coat the fruit. Let the mixture macerate for 1 hour.
- Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment.
- On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough on the prepared baking sheet.
- Using a slotted spoon (reserve the fruit juices in the bowl), spoon the fruit into the center of the dough, leaving a 2-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary, and press gently to seal the edges. Pour the reserved juices over the fruit.
- Brush the crust with the egg wash and sprinkle with the vanilla sugar. Bake for 25 to 35 minutes, until the crust is golden brown. Remove from the oven and let cool for 5 minutes.
- Serve the tart warm, or cover with plastic wrap and refrigerate for up to 3 days.