This tart base is my mom’s secret weapon—it’s the one we use for just about any kind of tart, in any shape: round, square, or rectangular. It’s simple, reliable, and always turns out perfectly. Paired with whatever fruit is in season, it makes the perfect dessert for a relaxed afternoon of Kaffee und Kuchen.
Ingredients
For the crust:
- 200 g all-purpose flour
- 125 g unsalted butter, cold and cut into cubes
- 70 g sugar
- 1 egg
- ¼ tsp salt
For the filling:
- 5 medium peaches, peeled, pitted, and sliced (about 5 cups)
- 1½ cups blueberries
- ⅓ cup sugar
- 3 tbsp fresh lemon juice
- 2 tbsp cornstarch
Optional: quince or apple jelly or apricot jam for coating, whipped cream for serving
Instructions
Preheat the oven to 400°F.
Make the crust:In a food processor, combine the flour, butter, sugar, egg, and salt. Pulse until the dough comes together and forms a smooth ball.
Press the dough evenly into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom.
Prick the bottom and sides of the crust with a fork to prevent puffing.
Bake for 15–18 minutes, or until lightly golden. Remove from oven.
Prepare the filling:In a large bowl, gently toss the peach slices and blueberries with sugar, lemon juice, and cornstarch until well coated.
While the crust is still hot, arrange the peach slices over the bottom. Spoon the blueberry mixture on top, spreading it evenly.
Return the tart to the oven and bake for an additional 25–30 minutes, or until the fruit is bubbling and the crust is golden brown.
Let the tart cool slightly before removing from the pan.
Optional: Brush the tart with quince or apple jelly or thinned, strained apricot jam while it cools to give it a beautiful, glossy finish.
Serve warm or at room temperature, topped with whipped cream if desired.