Peach & Blueberry Tart

Here is the crust recipe:

• 1 & 1/4 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 teaspoon kosher salt

• 1 stick cold unsalted butter(cut into small cubes)

• 1 Egg

• 1 tablespoon Purple sweet potato powder(Optional)

  Preheat the oven to 375F

Combine all the ingredients in the food processor and pulse until crumbly. Then, roll the dough into a ball, press it into a disk, wrap it tightly in plastic wrap, and chill in the fridge for at least an hour.

Alternatively, you can make the dough in a bowl or use an already-made crust. To cook the crust, gently roll it out and press it into the tart pan, cover it with parchment or tinfoil, and lightly press it down on top of the crust. Next, fill the crust with pie weights. I used rice, but beans also work. This is standard for baking tart crusts; it prevents the crust from getting puffy when it bakes!

Bake at 375F for 15 - 20 minutes until the crust is golden brown. Remove from the oven and allow to cool completely on a wire rack. (Placing it on a towel-covered cutting board also works)

Here is how I made the filling.

• 1-pint blueberries

• 4 ripe peaches cut into 1-inch pieces

• 1/2 cup sugar

• 1 tablespoon unsalted butter

• 1/4 teaspoon kosher salt

• 2 tablespoons lemon juice

• zest of 1 lemon

In a non-stick pan, combine everything and gently simmer over medium-low to medium heat. Let cook for 15 - 20 minutes, occasionally stirring; once the blueberries have turned the liquids into a purple-red color, strain the fruit over a bowl. Return the juices to the pan and cook until reduced by half into a thicker syrup. When it either thickens or clings to the back of a spoon, then it's done. Cool both the fruit filling and the syrup separately. Once everything is cooled, mix the filling and the syrup and pour into the crust, then either place in the fridge or dig in.

Notes: I use a non-stick pan because the filling gets sticky and can easily burn if not stirred often; using a non-stick pan leaves less of a mess and less of a chance of burning.

The goal of slowly cooking the filling is not to overcook the peaches.