I have been super-busy while my parents are visiting from Texas, and also have been cooking up a storm! I saw this beautiful tart my friend Suzanne over at A Pug in the Kitchen made a few weeks ago, and couldn’t wait to hit up our local farmer’s market to make this “pie” for my parents. Technically it’s a tart, but pie sounds so much cozier. (My daughter would disagree but that’s another story…)
Friday (I played hooky at work) and Saturday were beautiful, sunny days to hit up our local farmer’s markets, where I picked up peaches, blueberries, summer squash, pickling cucumbers (I made another batch of Spicy Refrigerated Dill Pickles), a Papadew pepper, and some flash-frozen Pacific Cod from the beautiful Oregon coast. I did find some tomatillos that I wanted , but they were very small so bought other ones at the local store (I made chicken enchiladas with Fire-Roasted Tomatillo Sauce). My mom also picked up a banana chocolate chip bread, which by all accounts was delicious.
I thought my mother would be a great model to present the “pie” for you, as I had a bit of an accident whereby our new dog Penny ripped a good portion of my skin off of my lower arm with her freshly-clipped paws. The groomers forgot to file them after clipping and WOW were they sharp! They’ve since been filed. (It was an ACCIDENT, she is not mean. I got between her and our other dog Hannah Banana who stole Penny’s stick, and was trying to give it back to Penny. Lesson learned!)
The original recipe called for 6 to 8 peaches, but 3 rather large ones fit the small, shallow pie pan I had.
Without further ado, here is how I made the pie:
Peach and Blueberry Tart
Adapted from Suzanne at A Pug in the Kitchen
Pie Dough and Tart
1 1/2 cups wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup grapeseed oil
1/4 cup light olive oil
2 tablespoons half and half
3 large peaches (I used both white and yellow)
1/2 pint blueberries
Place the flour, sugar and salt in a mixing bowl, then add the oil and milk and mix with a fork until well combined.
Press into a shallow pie or tart pan with your fingers. Set aside. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
Arrange the peaches in the pan around the sides and pour the blueberries in the middle. Place on the parchment-lined baking sheet (in case of drips).
3/4 cup sugar
2 tablespoons regular flour
2 tablespoons cold butter
Pinch of salt
Mix all ingredients in a bowl with your hands until it resembles fine crumbs. Distribute the crumbs on top of the tart and bake until golden brown and bubbly, about 45 minutes.