Blueberry Peach Custard Tart

Desserts | November 18, 2016 | By

It’s the most wonderful pie time of the year! Everyone is starting to dig out their pie plates in time for the Holidays. Here is a really easy and super yummy Holiday worthy tart.

Blueberry Peach Custard Tart
Serves 8
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For the Crust
  1. Frozen store bought pie crust
  1. 1 medium sized peach
  2. 1 pint blueberries
  3. 2/3 cup sour cream
  4. 1 teaspoon vanilla
  5. 3 egg yolks
  6. 5-1/2 oz sugar
  7. 1 oz flour
Streusel Topping
  1. 1 oz butter
  2. 1-1/4 oz flour
  3. 1 oz sugar
  4. 1/4 teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F. Slice peach into 1/4 inch slices and arrange in concentric circles on the bottom of the frozen pie crust. Evenly sprinkle blueberries over the top of the peach slices.
  2. In a medium mixing bowl beat sour cream, vanilla, sugar, egg yolks and flour until just blended. Pour over peaches and bake for 30 minutes or just until custard mixture is set. If the exposed edges of the pastry crust brown too quickly, simply cover edges loosely with aluminum foil.
  3. While pie is baking, prepare the streusel topping. In a small mixing bowl, rub butter, flour and sugar together with a fork until mixed into a coarse crumb consistency. Stir in cinnamon.
  4. Once the pie has baked for 30 minutes, sprinkle streusel topping evenly over the top and bake for a further 15 minutes.
  5. Serve warm or cold.
  1. If you can't get fresh peaches, look in your freezer aisle for frozen fresh peaches.
  1. * Mixed Berries
  2. * Nectarines
  3. * Apricots
  4. * Plums
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