It's the 4th of July weekend. Here in Seattle, we know the bluest and most clear skies are on July 5th. The city empties as citizens with time and resources make their annual pilgrimage to hush-hush favorite locales offering a splice of sunshine. Yesterday, Shabbat, clear and beautiful teases one into thinking that this year could be, might be, different. Waking this morning, I run from window to window closing them against the chill. The sky is overcast, gray.

But, we plan BBQ's just the same with the backup plan of eating outside in case it sunshines. I make strawberry pies and blueberry pies....patriotism oozing in thickened fruit juices from a homemade crust. American apple pie is usurped by the flavors of the season; strawberries, blueberries, peaches, and nectarines. This photo of a blueberry peach tart with crumb topping is taken as it is being rushed out the door erev Shabbos for a dinner. We used to sell tons of blueberry peach galettes at the bakery. Use the same filling in a rustic formed crust and pop it into the oven. Quick, easy....nothing like a store bought pie!

Ingredients:

1/3 recipe Perfect Pie Dough

• 3 pounds ripe peaches, peeled and sliced or 2 pounds frozen sliced
• 1/2 pound fresh or frozen blueberries (about 1 1/2 cups)
• 1/3 cup flour
• 1/2 cup sugar
• 2 tablespoons lime juice (1 - 2 limes)
• 2 tablespoons margarine to dot on top of fruit

Crumb Topping:

• 1 cup flour
• 2/3 cup white sugar (or part brown sugar)
• 1/2 cup margarine
• 1/2 cup oatmeal, uncooked
• 1/2 teaspoon cinnamon (optional)

Steps:

Prepare an 11" tart pan with a single crust as per the Perfect Pie Dough Recipe. Chill until ready to fill.

Prep peaches by peeling and slicing, or use frozen sliced peaches. Place into bowl. Add fresh or frozen blueberries.

Combine dry ingredients in a small bowl and add to the fruit. Toss to coat evenly.

Add fruit to the chilled tart shell. Dot with the margarine.

Prepare crumb top by mixing the flour and sugar into a small bow. Add the margarine and use a pastry cutter or your finger tips to form a fine crumb (not a dough). Add the oats and cinnimon if using. Toss.

Sprinkle over the top of the tart.

Bake at 400' until golden brown and the fruit juices run clear, about 40 minutes. Rotate in the oven to evenly color and cover with foil if the top browns too quickly. When the tart is done, remove from the oven and let cool about 10 - 15 minutes. Then, remove the ring from the tart leaving it to cool on the metal bottom. If you leave it to cool all the way in the pan, the juices will harden and make removal impossible. (Ask me how I know that!)

Rate this Recipe:

Comments:

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Fresh Blueberry and Peach Tart