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Author Notes: This bright, fresh flavored tart is perfect for cheering up these winter days. Lots of fruit and citrus makes this tart taste like spring, even if you haven't seen the sun in a few days. —Rachel Haas
Puff Pastry Crust
- 2 1/4 cups all purpose flour or pastry flour
- 1/4 cup coconut sugar
- 4 tablespoons cold butter
- 3/4 cup cold water
- 1 cup blueberries
- 1 cup cold water
- 2 tablespoons maple syrup
- 1 lime (zest & juice)
- 1 orange (zest & juice)
- 2 sprigs of mint
- 1 tablespoon water/cornstarch mix
- 2 white peaches sliced thin
- 1/4 old fashioned oats
- 2 tablespoons raw sugar
- 2 tablespoons room temp. butter
- 1/4 teaspoon cinnamon
- 1. In medium sized bowl, add the flour, coconut sugar, and butter. With a fork, break up the butter into small bits. Then pour in the water and mix together till a dough forms. Set aside wrapped in the fridge.
- In a medium size sauce pan, add the blueberries, orange juice & zest, lime juice & zest, water, maple syrup, and mint. Boil on high for 5 minutes and reduce to low heat for another 5 minutes. Add in the cornstarch water mix and set aside.
- Preheat the oven to 375'F. Take the dough out of the fridge and on a floured surface, roll to 1/4 inch thickness. In a butter/greased fluted pan, lay and press the dough into the pan. Poke the sides and bottom with a fork. Bake in the oven for 10 minutes.
- While waiting for the dough mix the oats, raw cane sugar, maple syrup, butter, and cinnamon together in a small bowl.
- Pull the crust out of the oven and lay the jam down first in an even layer. In a circle, lay the peaches on top. Around the edges, sprinkle the crumble. Bake the tart for another 30 minutes. Allow to cool for 10 minutes to set up before serving.
- This recipe was entered in the contest for Your Best Tart