Blueberry Peach Tart with Citrus Whipped Cream
Juicy blueberries and peaches are a match made in heaven in this pretty blueberry peach tart that's covered with a tangy, irresistible citrus whipped cream!
Servings 9 servings
Ingredients
Tart
- Prepared pie crust for 1 (9-in) pie
- 3 cups peeled and sliced fresh peaches (or thawed frozen peaches)
- 2 cups fresh or frozen blueberries (thawed)
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon lemon juice
- 1/3 cup cornstarch, mixed with 4 tablespoons water
Whipped Cream
- 1/2 cup heavy whipping cream
- 1 tablespoon grated orange zest
- 2 tablespoons powdered sugar
Instructions
Tart
- Fit pie crust into a 9-in tart pan and pat up the sides pressing firmly against the sides. Prick bottom of crust several times with a fork. Bake crust at 350F 9-10 minutes or until bottom is a very light golden brown. Set aside to cool.
- In a medium saucepan, combine peaches, blueberries, sugar, lemon juice, and cornstarch mixture. Bring to a low simmer over medium heat until fruit is thick and juicy.
- Pour fruit mixture into pre-baked tart crust. Bake tart at 350F 45-50 minutes or until crust is golden-brown and fruit filling is bubbly. Cool on a wire cooling rack.
Whipped Cream
- In a large bowl, beat heavy cream on high speed until soft peaks form. Beat in orange zest and powdered sugar until stiff peaks form. Slice tart and serve with whipped cream. Enjoy!