Elsie and the White Peach Blueberry Tart

In previous posts I've referred to Dave and the G's as my troops. But really Elsie is part of the troops too. Elsie has been our babysitter since Gertie was 18 months old (she's 6 1/2 now).  She has been with George from the day he was born...helping me through 8 weeks of terrible postpartum depression.  She is so much more than a babysitter.  She is a true member of our family and I can't imagine life without her.  She is a confidant, a guide, a friend, and Dave, George, Gertie, and I simply adore her.  She's also my number one taste tester! 

So this morning I made Elsie something new to try...this super fresh White Peach and Blueberry Tart. I suppose you could use yellow peaches, but I had 2 huge white ones and some blueberries that needed a job. Delicious!

White Peach and Blueberry Tart

adapted from recipetips.com

INGREDIENTS

• Crust

  • 1 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 cup cold butter
  • 1 egg
  • 1/2 teaspoon almond extract

• Filling

  • 3 cups fresh blueberries and white peaches combined
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons sugar

• Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 tablespoons butter

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INSTRUCTIONS

• CrustPreheat oven to 350° F.
  
  Place flour, sugar, and baking powder in a medium sized bowl. Add butter and mix until crumbly. Add egg and almond extract. Combine until the dough will form into a ball.
  
  With floured hands, press into the bottom of pie pan and partially up the sides of a greased tart pan or pie plate.
  
  FillingWash blueberries and pat dry. Peel, pit, and slice peaches. Combine fruit, lemon juice, and sugar together in a small bowl.
  
  Pour over crust in pan.
  
  ToppingIn a medium bowl, combine flour, sugar, cinnamon, nutmeg, and butter until crumbly.Sprinkle over tart and bake for 35-40 minutes or until golden brown.
  
  Allow to cool before serving.
  

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