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Baking recipe · from the recipe book

Blueberry Peach Rye Tarts with Pecan Crumble

Jammy blueberries and juicy peaches with warm cardamom sit in a nutty, crisp rye pastry under a buttery pecan crumble.

Blueberry Peach Rye Tarts with Pecan Crumble

Ingredients

  • 1½ cups160 gRye flour, medium
  • 2 cups260 gAll-purpose flourdivided: 200 g for pastry, 60 g for crumble
  • 1 cup250 gUnsalted buttercold, cubed; divided: 170 g for pastry, 80 g for crumble
  • ¾ tsp4 gSaltdivided: 3 g for pastry, 1 g for crumble
  • ⅔ cup130 gGranulated sugardivided: 20 g for pastry, 110 g for filling
  • ½ cup100 gWaterice-cold
  • 4¾ cups700 gBlueberries
  • 3 medium450 gPeachessliced
  • ⅓ cup45 gCornstarch
  • 2 tbsp30 gLemon juice
  • 1 tsp2 gGround cardamom
  • ¾ cup chopped80 gPecanschopped
  • ¾ cup60 gOld-fashioned rolled oats
  • ⅓ cup packed90 gBrown sugar
  • ¾ tsp2 gGround cinnamon

Steps

  1. Make the pastry: whisk the rye flour, 200 g of the all-purpose flour, 3 g of the salt and 20 g of the granulated sugar. Rub in 170 g of the cold butter until pea-sized pieces remain.
  2. Drizzle in the ice-cold water and toss until the dough just holds together. Divide in half, flatten into two disks, wrap and chill 1 hour.
  3. Make the crumble: mix the remaining 60 g of all-purpose flour, the oats, brown sugar, cinnamon, the remaining 1 g of salt and the pecans. Rub in the remaining 80 g of butter until clumpy, then chill.
  4. Roll each pastry disk to fit a 9-inch tart or pie pan, press in, trim and freeze 15 minutes. Preheat the oven to 375°F (190°C) with a rack in the lower third.
  5. Make the filling: toss the blueberries and peaches with the remaining 110 g of granulated sugar, the cornstarch, lemon juice and cardamom.
  6. Divide the filling between the two crusts, then scatter half of the crumble over each.
  7. Set the tarts on a baking sheet and bake 50 to 60 minutes, until the crumble is deep golden and the filling bubbles thickly in the center; tent with foil if browning too fast.
  8. Cool on a rack at least 2 hours so the filling sets, then cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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