A few days ago I created a "fancy" peach tart that has a cheesecake-like layer inside a graham cracker crust and topped with peaches and blueberries. Since I had leftover peaches and blueberries I decided to create a simple "cheese-less" version, something I'd be more prone to whip up on a work day evening. It's also fantastic the next morning for breakfast.
If fresh peaches and blueberries aren’t in season, substitute ad equal amount of frozen fruit that has been thawed and drained.
1 piecrust
2 cups blueberries
2 cups peeled, diced peaches
1 tablespoon bourbon
1 tablespoon honey
For the Crumb Topping:
1/4 cup all-purpose flour
1/4 cup uncooked regular oats
1/4 cup light brown sugar
1/4 cup chopped pecans
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
Preheat oven to 350°F.
Roll out pie dough slightly larger than a 9- or 10-inch tart pan with a removable bottom. Fit dough in pan and remove any excess hanging over the edges. Line with a sheet of foil and fill with pie weights or dried rice or beans.
Bake, 10 to 12 minutes, or until crust is set but not browned. Remove foil and weights and let stand while filling is prepared.
Stir together blueberries and next 3 ingredients; set aside. In a small bowl, stir together crumb topping ingredients with a fork until large crumbles form. Spoon blueberry mixture into baked crust and spread crumb topping evenly over fruit (crumb topping won’t completely cover the fruit).
Bake, 20 to 25 minutes, or until crumb topping is golden brown. Remove and set on a wire cooling rack for at least 15 minutes before cutting.
Serves 8
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