• Sumo

The charm and appeal of rustic style tarts is simple: no tart pan. By simply folding the edges of the crust up over the fruit, you create a simple and easy crust that doesn’t require you to dirty a pan!

Peach and Blueberry Tart Recipe

Prep Time: 1 hour, 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours


  • 3/4 Cup Flour
  • 3/4 Cup Yellow Cornmeal
  • 1/2 Cup Sugar
  • Pinch of Salt
  • 6 oz. Neufchatel Cheese, chilled and diced
  • 4 Tablespoons Butter, chilled and diced
  • 5 Cups Fresh or Frozen Peach slices, peeled or thawed
  • 1 1/2 Cups Fresh or Frozen Blueberries, thawed
  • 1/3 Cup Sugar
  • 3 Tablespoons Lemon Juice, preferably fresh
  • 2 Tablespoons Cornstarch
  • 1/4 Teaspoon Ground Cornstarch


  1. In a food processor, pulse together the flour, cornmeal, sugar and salt until combined. Add the cheese and butter and pulse until the mixture resembles a coarse meal. Add 3 Tablespoons chilled water and pulse again until dough forms a ball. Pat into a disk and wrap in plastic wrap.
  2. Chill at least one hour.
  3. Preheat the oven to 425 degress.
  4. In a small bowl, combine the sugar, cornstarch and cinnamon.
  5. In a large bowl, combine the peaches and blueberries. Add the lemon juice and toss to combine, then add the sugar mixture and toss to coat, making sure all pieces are coated well.
  6. Place a piece of parchment paper down on a flat work surface and sprinkle with a little bit of flour, Place the dough on the flour and roll out into a rough 12 inch circle; it does not need to be perfect.
  7. Shift the parchment paper and crust onto a pizza pan or baking sheet.
  8. Spoon the fruit mixture into the center of the crust with a slotted spoon; discard any remaining juices.
  9. Fold the edges of the dough up over the fruit to creat a crust.
  10. Bak for 15 minutes then reduce the heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Remove from heat and let cool for ten minutes,
  11. Serve warm or at room temperature!