Rustic Peach & Blueberry Tart

📝 Ingredients

• 1 roll of shortcrust pastry (about 230 g)
• 4 ripe but firm yellow peaches (about 150 g each)
• 125 g blueberries
• 35 g caster sugar (25 for the fruit, 10 for the edges)
• 20 g cornflour
• ½ lemon (zest and juice)
• 1 tsp vanilla extract
• 20 g ground almonds
• 1 egg (for glazing)

🍴 Utensils

• Oven
• Baking tray
• Mixing bowl
• Paring knife
• Fine grater
• Pastry brush

📖 Steps

1. Preheat the oven to 200 °C. Take the shortcrust pastry out of the fridge 10 min before unrolling it: if it's too cold, it cracks when you fold the edges over.
2. Wash the peaches, cut them in half, remove the stones, then cut each half into 4 slices about 1.5 cm thick. No need to peel them: the skin helps the fruit hold its shape during baking. Rinse the blueberries and gently pat them dry on kitchen paper.
3. In a mixing bowl, combine 25 g sugar, the cornflour, the grated zest of the half lemon and the vanilla. Add the peaches, blueberries and the juice of the half lemon, then gently mix with your hands to coat the fruit without crushing the blueberries.
4. Unroll the pastry with its baking paper directly onto the baking tray. Sprinkle the ground almonds in the centre, leaving a 5 cm border all the way round: they will absorb the fruit juice and prevent a soggy bottom.
5. Arrange the fruit over the ground almonds, leaving the juice in the bottom of the bowl. Fold the border over the fruit in small overlapping pleats, pressing each one to seal it. The centre stays uncovered.
6. Beat the egg with a fork and brush it over the pastry edges, avoiding the fruit. Sprinkle the edges with the remaining 10 g sugar: they'll turn shiny and crisp as they bake.
7. Bake for 40 to 45 min, until the pastry is golden brown, underneath too (lift a corner with a spatula), and the juice is bubbling and thickening in the centre. If the edges brown too quickly, cover them with a strip of foil.
8. Leave to cool on the tray for at least 20 min before cutting: the juice finishes setting as it cools. Slide the tart onto a board with its paper and cut into 6 slices. Serve warm or cold.