Peach-Blueberry Streusel Tart


This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.

Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 25 mins
1 9-inch tart



  • 1 ⅓ cups all-purpose flour

  • ¼ cup white sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • teaspoon ground nutmeg

  • teaspoon ground cardamom

  • ½ cup unsalted butter, melted

  • 1 teaspoon vanilla extract


  • 2 ½ cups peeled and sliced fresh peaches

  • 1 ½ cups fresh blueberries

  • 2 ½ tablespoons honey

  • 1 ½ teaspoons lemon juice

Streusel Topping:

  • ¼ cup all-purpose flour

  • ¼ cup rolled oats

  • ¼ cup firmly packed dark brown sugar

  • ¼ teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • 1 pinch salt

  • 3 tablespoons unsalted butter, melted

  • ½ teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

  2. Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.

  3. Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.

  4. Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.

  5. Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.

  6. Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.

  7. Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.

Cook's Notes:

My peaches and blueberries were a bit on the tart side, so I upped the amount of honey in the filling---feel free to use more or less depending on the ripeness of your fruit.

Nutrition Facts (per serving)

271 Calories
13g Fat
37g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 271
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 34mg 11%
Sodium 79mg 3%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 19g
Protein 3g
Vitamin C 16mg 81%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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