recipe

Colorful peaches and berries make this tart look like a work of art.

safety
  • Uses a knife
  • Uses the oven
difficulty
  • Intermediate
time
  • 1 hour and 20 minutes, plus 30 minutes cooling time (plus time to make pie dough)
yield
  • Serves 8

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Prepare Ingredients

Vegetable oil spray
1 teaspoon
cornstarch
¼ cup (1¾ ounces) plus 1 tablespoon
sugar, measured separately
1 pound
peaches, pitted and cut into ½-­inch wedges
1 cup (5 ounces)
blackberries
All-­purpose flour (for sprinkling on counter)
1 tablespoon (½ ounce)
water

Gather Baking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large bowl
  • Whisk
  • Rubber spatula
  • Rolling pin
  • Ruler
  • Pastry brush
  • Oven mitts
  • Cooling rack
  • Large spatula
  • Cutting board
  • Chef's knife
1
 
Vegetable oil spray

Adjust oven rack to lower-­middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper and lightly spray with vegetable oil spray.

 
2
 
1 teaspoon
cornstarch
¼ cup (1¾ ounces)
sugar
1 pound
peaches, pitted and cut into ½-­inch wedges
1 cup (5 ounces)
blackberries

In large bowl, whisk cornstarch and ¼ cup sugar until well combined. Add peaches and blackberries. Use rubber spatula to gently stir until fruit is coated with sugar mixture.

 
3
 
All-­purpose flour (for sprinkling on counter)
1 recipe
Pie Dough

Sprinkle a little flour over clean counter. Place dough on floured counter and sprinkle dough with a little extra flour. Use rolling pin to roll dough into 12-­inch circle, rotating dough and reflouring counter in between rolls.

2up rolling out pie dough

Sprinkle flour over clean counter. Unwrap pie dough and discard plastic wrap. Place dough on floured counter and sprinkle dough with a little extra flour. Use rolling pin to roll dough out from center.

Turn dough a quarter turn and continue to roll out to 12-inch circle, rotating dough and reflouring counter in between rolls.

 
4
 

Use your hands to gently transfer dough to parchment-­lined baking sheet. Use rubber spatula to scrape fruit mixture into center of dough. Spread into even layer, leaving 2-­inch border around edges.

 
5
 

Fold 2-­inch border of dough up and over edge of filling. Continue folding, overlapping folds of dough every 2 inches, until you get all the way around tart.

2up folding pie dough around fruit tart

 
6
 
1 tablespoon (½ ounce)
water
1 tablespoon
sugar

Use pastry brush to lightly paint dough with water. Sprinkle dough and fruit with remaining 1 tablespoon sugar.

 
7
 

Place baking sheet in oven and bake until dough is golden brown and fruit is bubbling, 45 to 50 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let tart cool on baking sheet for 30 minutes.

 
9
 

Use large spatula to transfer tart to cutting board (ask an adult for help). Slice into wedges and serve warm or at room temperature.