Peach Blackberry Tart

Peach Blackberry Tart always reminds me of sticky fingers and hot summer days spent barefoot in my grandmother’s kitchen, where the oven was always on, even in July. She didn’t measure a damn thing, yet every tart came out perfect. The peach juice would bubble up through the buttery crust and stain the edges deep gold, and that scent—Lord, that scent—was better than any candle you could buy.

Peach Blackberry Tart is not just a dessert. It’s a wild, messy, seasonal celebration of stone fruit and dark berries. This tart has that delicate balance of sweet, tart, buttery, crisp—all the textures and tastes that make your teeth ache in a good way. What sets this version apart? The crust is not just a shell. It’s a tender shortcrust pastry laced with almond flour for that extra nuttiness. And the filling? Not a cloying, jammy mess—nope. It’s fruit-forward, lightly sweetened, kissed with lemon zest and a whisper of vanilla.

Ingredients & Substitutions

Peach Blackberry Tart starts with the crust, which honestly carries more weight than folks give it credit for.

• 1¼ cups all-purpose flour (or pastry flour if you’re fancy)
• ½ cup almond flour (adds nuttiness and tenderness)
• ¼ cup granulated sugar
• ½ tsp kosher salt
• ½ cup cold unsalted butter, cut into cubes
• 1 large egg yolk
• 2–3 tbsp ice water (dribble it in slowly, don’t drown the dough)

Peach Blackberry Tart filling keeps it simple but ripe:

• 3 ripe peaches (freestone peaches slice easiest)
• 1½ cups blackberries (fresh preferred, frozen if desperate—but thaw & drain!)
• ⅓ cup sugar (adjust down if fruit is crazy ripe)
• 1 tbsp cornstarch (just enough to hold it all together)
• Zest of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

Peach Blackberry Tart egg wash for golden glam:

• 1 egg, beaten with a splash of cream or milk

Optional touch for crusty sparkle:

• Coarse sugar for sprinkling

Now, if you need to tweak, Peach Blackberry Tart is flexible. No almond flour? Sub in hazelnut meal or just add extra AP flour. Gluten-free? Use a blend like Cup4Cup or King Arthur’s. Vegan? Swap butter for a firm vegan butter (Miyoko’s makes a good one) and skip the egg wash—use oat milk brushed on top.

Step-by-Step Instructions

Peach Blackberry Tart starts with the crust, which you don’t want to overwork. You’re not kneading bread here.

1. In a big bowl, whisk your flours, sugar, and salt. Toss in the butter like you’re feeding a duck—scatter it, don’t dump.
2. Use a pastry cutter or your fingertips (cold hands, people) to rub the butter in till it looks like gritty wet sand with a few pebbles.
3. Stir in the egg yolk. Drizzle in ice water, one tablespoon at a time, until the dough just holds when pinched. If it crumbles like a dry cookie, add a splash more.
4. Pat into a disk, wrap tightly, and chill for at least 1 hour. Overnight’s even better.

Peach Blackberry Tart assembly is all about keeping things cold and quick. Fruit waits for no baker.

1. Roll out the dough on a lightly floured surface to about 12 inches in diameter. Lay it into a tart pan (9-inch with a removable bottom is ideal), press in gently, and trim the excess.
2. Pop that shell into the freezer for 15 minutes. Cold dough = flaky crust. Warm dough = soggy tragedy.
3. Meanwhile, slice the peaches (leave skins on for colour unless that bugs ya), and toss gently with blackberries, sugar, cornstarch, lemon zest, vanilla, and a pinch of salt.
4. Pour the fruit into the chilled crust. It should look like you overfilled it—don’t worry, it shrinks as it bakes.
5. Brush the crust edge with your egg wash and sprinkle with coarse sugar if you like it sparkly.
6. Bake at 375°F (190°C) for 45–55 minutes, or until the crust is deep golden and fruit is bubbling like hot lava.

Let the Peach Blackberry Tart cool for at least 2 hours. Don’t rush it. Cutting hot tart is like slicing soup.

Cooking Techniques & Science

Peach Blackberry Tart crust uses cold butter because of one thing: steam. When cold butter melts in a hot oven, it steams and puffs the dough. That’s your flake, baby. Warm butter just melts into mush, and you get a tough, greasy crust.

Peach Blackberry Tart benefits big time from maceration science, too. Even though we’re tossing the fruit just before baking here, the sugar still pulls out some juices during baking. That’s where cornstarch steps in. As the tart bakes, the cornstarch thickens the juices right at the boiling point, so you don’t end up with a soggy bottom.

Peach Blackberry Tart baked in a metal tart pan bakes more evenly and gets you a crisper base than a ceramic one. Removable bottoms make your life 1000x easier—get one. You’ll thank me when the tart slides out clean, no prayer needed.

Serving & Pairing Suggestions

Peach Blackberry Tart looks like summer in a crust. Serve it room temp, not fridge-cold—it dulls the flavour.

Peach Blackberry Tart plays well with whipped crème fraîche or vanilla bean ice cream. Not whipped cream though. Too soft. Too sweet. You want that tang or chill to balance the fruit.

Peach Blackberry Tart pairs like a dream with sparkling rosé or a chilled glass of Moscato d’Asti. Even an herbal iced tea—something like lemon verbena—sings alongside it.

Peach Blackberry Tart can be plated simply or dressed up. A messy rustic slice, fruit glistening and crust shattered—pure joy. Or go posh: add micro mint, a swipe of crème anglaise, maybe a candied almond crumble.

Conclusion

Peach Blackberry Tart isn’t fussy, but it rewards care. Ripe fruit, good butter, a tender hand with the dough—that’s all it asks. It’s the kind of dessert that looks like you tried harder than you did, which is always a win.

Peach Blackberry Tart is one of those back-pocket recipes that morphs with the seasons. Sub in plums or figs or raspberries. Add thyme or cardamom or a splash of amaretto. But the heart of it? That golden crust cradling warm fruit? Never gets old.

Peach Blackberry Tart reminds us why we bake: not just to eat, but to share. To slice something open and say, “Look what I made.” Whether you’re feeding family, friends, or just yourself on a quiet Tuesday night, this tart shows up.

FAQs

Can I use frozen peaches or blackberries in this tart?

Yes, but thaw and drain them first—frozen fruit releases a lot of moisture, and you don’t want a soggy crust. Also, increase the cornstarch slightly (maybe 1½ tbsp) to help soak up the extra juice.

My crust always shrinks in the pan. What am I doing wrong?

Make sure you chill the dough thoroughly before baking and don’t stretch it into the tart pan. Let it rest after rolling too—gluten needs time to relax or it’ll bounce back like a rubber band.

Can I make this tart ahead of time?

Absolutely. It keeps well at room temp for a day, or in the fridge for up to 3. Reheat in a low oven to revive the crust before serving. Don’t microwave it. Just… don’t.

Is there a way to make this tart gluten-free?

Yes! Use a high-quality gluten-free flour blend that’s meant for baking. Avoid single-flour substitutes—they usually don’t hold up. Add a touch more almond flour for structure.

What other fruit combos work well in this tart?

Tons! Try plum + raspberry, apricot + blueberry, or fig + peach. Just make sure the fruits have similar moisture content so they all bake evenly.

Wanna try this recipe or need help customising it to your kitchen setup?