Rustic Peach and Blueberry Tart with Fresh Mint and Homemade Crust

Ingredients:

For the Crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon sugar

- 1/2 cup unsalted butter, cold and cut into small cubes

- 3-4 tablespoons ice water

For the Filling:

- 3 large ripe peaches, thinly sliced

- 1 cup fresh blueberries

- 2-3 tablespoons sugar (adjust to taste)

- 1 tablespoon fresh lemon juice

- 1 tablespoon honey (optional)

For Garnish:

- Fresh mint leaves, finely chopped

Instructions:

1. Prepare the Crust:

- In a large mixing bowl, whisk together the flour, salt, and sugar.

- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

- In a large bowl, combine the sliced peaches and blueberries. Sprinkle with sugar, cornstarch, and lemon juice. Gently toss to coat the fruit evenly. For added sweetness, drizzle with honey.

3. Roll Out the Dough:

- Preheat your oven to 400°F (200°C).

- On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to a parchment-lined baking sheet.

4. Assemble the Tart:

- Spoon the fruit mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the fruit, overlapping slightly as you go. The center should remain open.

5. Egg Wash:

- Brush the folded edges of the dough with the beaten egg for a golden finish.

6. Bake:

- Bake the tart in the preheated oven for 45-55 minutes, or until the crust is golden brown and the fruit is bubbly.

7. Cool and Garnish:

- Allow the tart to cool slightly. Just before serving, sprinkle with fresh mint leaves for a burst of flavor and a touch of color.

8. Serve:

- Slice and enjoy the tart warm or at room temperature. This rustic dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

This homemade crust adds a buttery, flaky base to the tart, perfectly complementing the sweet and tangy fruit filling. Enjoy!