Indulge in the delightful combination of fresh blackberries and peaches baked into a tart with a buttery crust and crisp oat topping. This Blackberry Peach Crisp Tart is perfect for any occasion, offering a balance of sweetness and tartness in every bite.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, chilled and diced. 1/4 cup ice water. 2 cups blackberries. 2 cups sliced peaches. 1/4 cup granulated sugar for fruit mixture. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/2 cup old-fashioned rolled oats. 1/4 cup packed brown sugar. 1/4 teaspoon ground cinnamon. Pinch of salt.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, sugar, salt, and butter in a food processor and blend them together. Pulse the ingredients together until they look like big crumbs. Icy water should be added one tablespoon at a time, and the dough should be pulsed until it just comes together. Put the dough on a surface that has been lightly floured and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Put blackberries, peaches, sugar, cornstarch, and vanilla extract in a large bowl. Toss the fruit gently to cover it all. Add oats, brown sugar, cinnamon, and a pinch of salt to another bowl and mix them together. On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. The dough should be pressed into the pan's bottom and up its sides. Spread the fruit mix out over the crust in a thin layer. Put the oat mix on top of the fruit. If you want the crust to be golden brown and the filling to bubble, bake it for 35 to 40 minutes. Let the tart cool down a bit before you serve it. Have fun!
Prep Time: 30 minutes
Cook Time: 40 minutes
rehan qayoom