Blueberry, Peaches & Cream Tart

This tasty blueberry, peaches and cream tart is perfect for capturing the flavors of summer without needing to slice a bunch of peaches. 😂   The filling is based off of cream cheese danishes with a sweet twist from peach preserves. The press-in pie crust is crumbly and easy to make. Plus—no rolling out dough! I topped with fresh blueberries but you could easy top with additional fresh fruit like sliced peaches or even blackberries.


Blueberry, Peaches & Cream Tart

  • Difficulty: easy
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Crust: (recipe from Bon Appetit)

  • 1 cup AP flour
  • 1/2 cup almond flour
  • 3 Tbsp sugar
  • 1 tsp salt (skip if using salted butter)
  • 1/2 cup cold butter, cut into small pieces
  • 2 large egg yolks + 1 Tbsp water


  • 10oz jar of peach preserves (I used Dickensons brand)
  • 8oz cream cheese, softened at room temp
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup sugar


  • 1 cup fresh blueberries
  • about 1/4 cup raw sugar granules


  1. Prepare crust by mixing dry ingredients in a large bowl. Add butter and break apart quickly using a snapping motion until crumbly. Whisk egg + water in a small bowl and then add to the crust mix. Using a slightly wet hand to avoid sticking, knead dough a few times in the bowl until it comes together as a ball and is lightly sticky.
  2. Press dough out evenly into a 9-inch pie plate, allowing dough to go up the sides of the dish about 3/4 of the way. Place in the freezer for 20 mins.
  3. In a medium bowl, whisk together filling ingredients until smooth. (Some small lumps are ok!)
  4. Spread filling to the chilled crust and top with fresh blueberries and sprinkles of raw sugar.
  5. Bake at 350*F for 35-45 mins, or until filling is bubbly and crust is golden brown. Allow to cool before slicing. PS- filling will firm up a bit as it cools but will remain soft… kinda like a cream cheese danish.
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