Peach-Blueberry Crumble Tart With Pecan Shortbread Crust
Celebrate fresh peaches and blueberries with an easy-to-make summer tart! Pecan shortbread cookies provide an additional layer of flavor and texture for an easy tart crust.
This tart is super easy to prepare and can be customized
with your choice of cookie crust and fruit in season!
To make this tart I used my 11-inch tart and quiche pan with removable bottom, which makes it easy to cut and serve.
I decided to make an easy cookie crust which adds a layer of flavor and crunchy texture. To make your crust, crush your cookies, mix with melted butter and press into your tart pan.
I used a food processor to make the cookie crumbs and mix in the melted butter, but you can use a zip top plastic bag and a rolling pin to crush your cookies if you prefer. Pecan shortbread cookies were my choice for this crust but Nabisco Famous Chocolate Wafers, vanilla wafers, graham crackers or Oreos are all great candidates for tart crusts.
The pecan shortbread style cookies, aka, pecan sandies, are very buttery. If you’re using a different cookie for your crust you might need to increase your butter-to-cookie crumb ratio. I used 4 tablespoons of butter to my crumb mixture for an 11-inch tart pan.
I like a substantial crust that holds up on the sides of the tart, so I used about 2 1/2 cups of cookie crumbs. One 11.3 ounce package of pecan shortbread cookies yields about 3 cups of crumbs.
Bake your tart shell about 10 minutes at 350 degrees or until lightly golden.
Tip: A silicone baking mat helps keep the slick bottom of the tart pan from sliding on a sheet pan and also keeps the pan clean from any possible spills from bubbling fruit or oozing butter.
You’ll need 2 – 3 peaches, depending on their size.
Fan out your peach slices in bottom of your crust and then spoon your blueberries in between the peaches. Now you’re ready for the crumble topping.
The crumble topping comes together in less than 5 minutes and is a mixture of flour, brown sugar, oats, chopped pecans, cinnamon and melted butter.
Bake your tart until the crust is golden brown, about 35 – 40 minutes.
Move your tart to a wire rack to cool for at least 15 minutes before cutting and serving.
This tart is good warm from the oven (with ice cream!), at room temperature and even cold from the fridge.
You can find a round-up of Just Peachy recipes for summer, HERE.
Peach-Blueberry Crumble Tart With Pecan Shortbread Crust
Recipe details
- 8 servings
- Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
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