Entertaining Dessert

Peach and blueberry tart

Name: Peach and blueberry tart recipe
Yield: 8
Ingredients: 55g caster sugar; 60ml lime juice; 2 peaches, halved, stones removed, cut into thin wedges; 125g blueberries; 230g plain flour, plus extra, to dust; 50.00 ml pure icing sugar; 120g cold salted butter, chopped; 40.00 ml iced water; 100g salted butter, chopped, softened; 100g caster sugar; Finely grated zest of 1 lime; 2 large eggs, at room temperature; 100g almond meal; 20.00 ml self-raising flour

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by Lucy Nunes

Delicious Team

Dec 13, 2024

Bring bright summer ingredients to your table with this peach and blueberry tart. Bursting with juicy, sweet flavours and a rich, luxurious frangipane centre, this delicious fruit tart is the perfect afternoon tea cake or summer lunch dessert.

You’ll need a 24.5cm (base measurement), 3cm-high loose-based fluted tart pan for this recipe.

Peach and blueberry tart

¼ cup (55g) caster sugar
¼ cup (60ml) lime juice (reserve zest from 1 lime, finely grated, for the frangipane) plus extra zest, to serve
2 peaches, halved, stones removed, cut into thin wedges
125g blueberries

Pastry

230g plain flour, plus extra, to dust
2½ tbs pure icing sugar
120g cold salted butter, chopped
2 tbs iced water

Frangipane

100g salted butter, chopped, softened
100g caster sugar
Finely grated zest of 1 lime
2 large eggs, at room temperature
1 cup (100g) almond meal
1 tbs self-raising flour

Method

1.

For the pastry, place plain flour and icing sugar in a food processor and whiz to combine. Add butter and pulse until a crumb texture. Add water and pulse until pastry comes together. Roll out on a lightly floured surface until a rough 32cm circle. Line a 24.5cm (base measurement), 3cm-high loose-based fluted tart pan with pastry, overhanging excess. Place on a baking tray and chill for 15 minutes.
2.

For the frangipane, whisk the butter, caster sugar and lime zest in a large bowl until smooth and creamy. Add eggs and whisk until well combined. Add almond meal and self-raising flour and stir gently until well combined.
3.

Preheat oven to 200°C/180°C fan-forced, placing a baking tray in oven to preheat. Prick the pastry base with a fork, then line with baking paper. Fill with baking weights and bake on preheated tray for 15 minutes. Remove weights and paper and bake for a further 10 minutes, or until golden. Spoon frangipane into tart shell and level with a spatula. Bake for 15-20 minutes, until frangipane is golden and set. Place on a wire rack to cool in pan.
4.

Place caster sugar, lime juice and 2 tbs water in a small saucepan and bring to the boil over high heat, stirring frequently, until sugar dissolves. Reduce heat to medium-high, and gently boil for 6-8 minutes, until reduced and syrupy. Set aside at room temperature to cool completely.
5.

Using a serrated knife, cut away excess pastry from tart shell and brush away any crumbs. Arrange peach wedges over frangipane. Fill gaps with blueberries. Drizzle with syrup and scatter with extra lime zest. Serve tart immediately, or allow to sit for frangipane to soak up the syrup.