Peach Blueberry Streusel Tart Recipes

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

PEACH-BLUEBERRY CUSTARD PIE

Steps:

• I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
• Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
• Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
• Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
• Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
• Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
• When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
• Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
• Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
• Keep the dough cold until you are ready to fill it.
• Preheat oven to 375 degrees
• Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
• In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
• Sprinkle blueberries evenly over your pie.
• Bake pie for 25 minutes, while the pie is baking make your streusel topping.
• with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
• After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
• Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
• If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
• Remove pie from the oven when done, and place on a cooling rack for one hour.
• You may serve this pie warm or let it cool completely.

PEACH BLUEBERRY STREUSEL PIE

Steps:

• Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
• *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
• Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
• Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

PEACH-RASPBERRY STREUSEL TART

Steps:

• Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
• Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
• Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.