Blueberry peach tart (not pie!)

Ok - so I was wrestling with a few different possibilities this month and my intentions were to make a pulled pork coleslaw pie, but I thought that was a bit over the top, so I decided on using fruits of the summer. Blueberries and peaches are in season, why not make a tart out of it. And yes, I didn't make a pie, pies and tarts are essentially the same to me, except I'm not a huge fan of too much crust, a tart was the next logical choice. I've made apple tarts, pear tarts, even peach tarts in the past, except this time I decided to twist it up a bit in the prep of the peaches and blueberries instead of just throwing them into a crust and baking w/sugar.

Here's what you'll need:

Crust:
3/4 cup all-purpose flour, sifted
pinch of salt
3 oz cold cold butter cubed
cold water

Combine flour, salt into a food processor, add in cold (cold!) butter until you get breadcrumb consistency. Add in cold water a bit at a time until the dough comes together, roll out on floured surface and gently lay into your tart pan. Trim off the edges. I opted to try out a new silicon tart pan this time instead of using a generic metal one. I like it a lot, non-stick!

Filling:
5 semi-ripe yellow (or white but I prefer yellow) peaches
1 container blueberries
1 cup light brown sugar
2 tablespoon granulated sugar
1 tablespoon cinnamon (split into 2)
1/2 teaspoon ground ginger
1 tablespoon water
2 tablespoon butter

Bring a quart of water to boil and add in 1 tablespoon of the granulated sugar. Place peaches into the pot once it starts to boil and let simmer for 5-7 mins depending on how firm your peaches are. Remove and run under cold water immediately. Halve peaches to remove pit and the skins should come right off. Set aside on a plate. Preheat oven to 425.

Take the other 1 tablespoon of granulated sugar, combine with 1/2 tablespoon cinnamon, ginger mix thoroughly, add to the bottom of your pie tart covering the bottom of the pan.

In a sauce pan, add 1 tablespoon of water with 1 cup light brown sugar set to medium high until the brown sugar begins to dissolve and lightly bubble and add in 1/2 tablespoon remaining cinnamon. Once sugar begins to bubble, place halved peaches into the pan being careful not to splash hot sugar. Let simmer, flip cut site down occasionally for 5-8 mins, until peaches become tender.



Remove the peaches from the syrup placing them cut side down into the dough. Add into the syrup the package of blueberries and let simmer for 2 mins. Turn off heat, and add blueberries into tart pan covering gaps. Drizzle some of the syrup onto the top of the tart before placing into oven. Bake for 20-25 mins.



Remove from oven, let set for 30-40 mins. Serve warm plain or with a bit of vanilla ice cream!