Peach and Blueberry Streusel Tart

Follow our step-by-step guide on how to make Peach and Blueberry Streusel Tart.

1. Step 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

2. Step 2

   In a mixing bowl, combine the flour, sugar, cinnamon, salt, nutmeg, and cardamom for the crust. Pour in the melted butter and vanilla extract, stirring until the mixture forms a soft dough.

3. Step 3

   Press the dough evenly into the bottom and up the sides of the prepared tart pan. Use a fork to prick the bottom of the crust several times. Place the pan on a baking sheet.

4. Step 4

   Bake the crust in the preheated oven for 15 to 20 minutes, or until it begins to turn golden brown. Remove from the oven and let it cool.

5. Step 5

   In another bowl, toss together the sliced peaches, blueberries, honey, and lemon juice until the fruit is well coated. Pour this filling into the cooled crust, mounding the fruit slightly in the center.

6. Step 6

   For the streusel topping, mix together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl. Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit filling.

7. Step 7

   Return the tart to the oven and bake for an additional 37 to 42 minutes, or until the topping is lightly browned and the filling is bubbling. Allow the tart to cool to room temperature before removing it from the pan. For best results, refrigerate the tart until completely chilled before slicing.