Blueberry-peach tart

Ingredients:

For the crust:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 5 tablespoons margarine
• 1 egg, beaten
• 1/2 teaspoon almond extract
• 1/2 cup finely chopped pecans

  For the peach layer:

• 3 cups peeled and sliced peaches
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon butter

  For the blueberry layer:

• 4 cups blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• dash of cinnamon
• 1 tablespoon butter

Crust: Combine flour and sugar. Put butter chunks in until mix is crumbly. Add egg, almond extract, and pecans until just combined. Press into the bottom of a 9-inch tart pan. Chill 30 minutes, then bake at 350º F for 15-20 minutes. Cool on rack.

Peach layer: Mash peaches with sugar, lemon juice, and cornstarch in a saucepan. Cook on medium for 5 minutes until thick. Add butter and stir until blended; cool and pour into crust.

Blueberry layer: Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and cinnamon. Cook in saucepan on medium for 10 minutes until translucent. Stir in butter and whole blueberries. Cover the peach layer with this.

Leave in pan and wrap.

Note: I used ground-up almonds instead of pecans, because I don't like pecans. It worked out well. If this variation sounds good to you, feel free to try it instead.

Yield: 1 tart, about 8 servings
Source: Paraphrased from Stovel, Picnic
Use for: Beltane, Litha, any summer celebration

Pagan recipes