Peach and Blueberry Tart

by: Chef Mike Shannon


This is an easy tart crust recipe that can be adapted to whatever fresh fruit is available or in season. This cream cheese-based crust is easy to work with and very forgiving. The dough can be made ahead and refrigerated for 4 to 5 days or frozen for about 3 months. Peaches work fantastic with this recipe, but it can be adapted for pears, apples, or mixed berries.

Prep Time
Cook Time




  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces cream cheese
  • 2 egg yolks
  • 1 Tablespoon ice water
  • 1 lemon, juiced
  • 3 ripe peaches, sliced
  • 1 pint blueberries
  • 1 teaspoon lemon juice
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons flour
  • 1 Tablespoon demerara sugar or raw sugar
  • ice cream or whipped cream


In a bowl of a food processor, combine all-purpose flour, baking powder, salt, cream cheese, and 2 egg yolks. Pulse to combine. Process until a smooth dough forms. While it’s running, add ice water and lemon juice. Remove the dough, shape it into a round disc, wrap it in plastic, and refrigerate the dough for 1/2 hour.

Combine the peaches, blueberries, lemon juice, granulated sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Heat the Wolf Convection Oven on Convection Mode set at 400ºF. Place a rack in position 2. On a lightly floured surface, roll out the dough into a 12” round about 1/8” thick. Transfer the dough to a parchment-lined sheet pan. Carefully add the peaches and blueberries to the center of the crust, leaving a 1 1/4” border on all sides. Fold the edge over the fruit, crimping the crust to seal. Brush the crust with a little water and sprinkle with demerara sugar. Place the pan on rack position 2 and bake the tart for 15 minutes. Reduce the heat to 325ºF on Convection Mode and continue baking for 15-20 minutes more.

Allow to cool, slice, and serve with ice cream or whipped cream.