Peach-Blueberry Crumble Tart with Pecan Shortbread Cookie Crust
Celebrate fresh peaches and blueberries with an easy-to-make summer tart. Pecan shortbread cookies provide an additional layer of flavor and texture for an easy crust.
Servings: 8
Equipment
- 11 inch nonstick tart pan with removable ring
- oven
Ingredients
Cookie Crust
- 1 package pecan shortbread cookies (pecan sandies)
- 4 tablespoons melted butter
Fruit Filling
- 2 - 3 fresh peaches sliced (enough to cover bottom of tart pan)
- 2 cups fresh blueberries
- 2 tablespoons honey
Crumble Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
To make cookie crust
- Crumble cookies using a food processor (or ziptop bag and rolling pin).
- Add melted butter to cookie crumbs and press in to tart pan. Tip: To help press crumbs into wall of tart pan, use a straight sided metal measuring cup or drinking glass.
- Bake crust at 350 degrees for 10 minutes or until crust is golden brown. Move to wire rack to cool.
To assemble
- In small bowl, combine blueberries with honey; toss to coat.
- To make crumble topping, combine first 5 topping ingredients in small bowl; stir in butter.
- Slice and layer peaches in bottom of pan, spoon blueberries in between peaches, sprinkle crumble topping.
- Bake at 350° 35-40 minutes or until topping is golden brown. Cool on a wire rack at least 15 minutes before serving. Serve with ice cream if desired.
Notes
- Instead of layering your peaches first, mix all your fruit together with honey and pour into crust shell.
- Depending on the sweetness of your fruit, you may need to add some additional sugar. You can add a couple of additional tablespoons of brown sugar to your crumble topping and an extra tablespoon of butter, or sweeten the fruit filling separately.
- The pecan shortbread style cookies (pecan sandies) are very buttery so they require less butter in a crumb crust than a vanilla wafer cookie crust would as an example. Adjust amount of butter to your cookies so the crust holds together. Nabisco Famous Chocolate Wafers, Oreos or Vanilla Wafers all make great tart crusts.
- Place tart pan on baking sheet to catch any melted butter from crust or bubbling fruit from tart when baking.
- Good served warm, room temperature or refrigerated. Cuts best after refrigerated.
- You can use frozen fruit instead of fresh, just thaw and drain any excess liquid before using.