Peach and Berry Tart

  Peach and Berry Streusel Tart

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Here are the notes from my well stained recipe card:

Beautiful! Tasty! Colorful and easy to make
No pie pan…fold crust over fruit and bake

I just have this to say to pie crusts…I don’t like you.  I like to eat you but I don’t like to make you..  This recipe saves me from another pie crust failure.  This dough behaves every time and since you don’t line a pie pan with dough, it makes me happy.

Crust
½ cup flour
6 T. unsalted butter, cut in ¼” cubes
¼ t. salt
4 T. ice water, divided to 2T & 2T
Filling
4 firm peaches or nectarines, peeled and sliced
1 cup fresh raspberries
½ c. fresh blueberries
Streusel Topping
3 T. butter
½ c. sugar
¼ c. flour
¼ t. cinnamon
1 T. butter, melted
1 T. sugar and 1/8 t. cinnamon, combined

1.  In a large bowl combine flour, butter and salt.  Mix well.  Add 2 T. ice water. Mix well.  Add remaining 2 T. water and blend well.  Gather dough by hand and knead briefly.   Press is a circular flat shape.
2.  Wrap in plastic and refrigerate for 1 hour.
3.  Roll dough to a circle 12” in diameter on a floured surface.  Transfer to a baking  sheet lined with parchment paper.

4.  In a small bowl combine all streusel ingredients.  Mix with pastry blender until   
texture resembles coarse crumbs.  Sprinkle 3 T. streusel mixture in center of the   
pastry.  Leave a 1 ½ inch boarder.
5.  Continuing to leave a 1 ½ inch boarder arrange peach or nectarine slices evenly in overlapping circles.

6.  Top fruit with raspberries and blueberries.
7.  Sprinkle remaining streusel mixture over fruit only.
8.  Fold 1 ½ inch border up over the edge of the tart. 
9.  Brush border with melted butter and sprinkle with combined sugar and cinnamon.
10. Bake in preheated 400 degree oven for 35 minutes.
11.  Cool on rack  20 minutes.
12.  Serve warm or at room temperature with vanilla ice cream if desired.