Blueberry tart with brown sugar and cinnamon and peach

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

I don't make much cake. Not because I don't love cake, because, um … I do. I love the cake as normal people love oxygen.

The point is, I don't make much cake because the cake is special and I don't want it not to be special by baking one every other day.

I like the way the cake takes a little bit of thought and planning, the time spent rolling out the dough, the care of crimping the edges, and the look people give you when you present them with a beautifully golden cinnamon and sugar cake. generously scattered above.

Sometimes you need to be in the mood to bake a cake, you know?

When Joy the – begged us all to take the time to make a cake, I did.

I set aside one afternoon and made a cake.

Honestly, I never feel more fulfilled in the kitchen than when I make puff pastry. It is not something everyone thinks they can do; in fact, I learned how to make a good pastry dough this year. I used to buy store bought dough and let me tell you it is not the same. Sure, it's easier, but you're losing most of the experience.

Follow us on PINTEREST!

Many people will probably shake my head and mumble about how I must be crazy, but my food processor is the key to the perfect cake batter.

I dump all the dry ingredients and twist it (using the plastic dough attachment that comes with it).

Then, while it's still running, I flow the liquid nice and slow, and as soon as the liquid is gone and the dough starts to collect, I turn it off, toss it, and stack it into a ball.

Wrap it in plastic wrap for a good hour or so and there you have it. Mass. Made for you. Maybe you didn't knead it with your hands, but it's still immensely satisfying.

Fruit. Pastry dough. Cinnamon and Sugar. It is classic, comforting, simple and delicious. So, listen to Joy and listen to me, go bake a cake.

Peach tart with cinnamon and brown sugar

Preparation time

20 minutes

Time to cook

1 hour

Total time

1 hour and 20 minutes

Servings: 8 slices

Calories: 470 kcal

Filled with peaches and blueberries, this cake doesn't disappoint.


For the crust:

  • 2 1/2 cup all-purpose flour

  • 2 tablespoons sugar

  • 3/4 teaspoon salt

  • 1 cup 2 sticks of cold unsalted butter, diced

  • 5 5 tablespoons ice water

  • 2 teaspoon apple cider vinegar

For filling:

  • 3 jumps peaches

  • 1 cup fresh blueberries

  • 1/2 cup brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground walnut

  • 1/8 teaspoon ground ginger

  • 3 tablespoons all-purpose flour

  • 1 tablespoon cornstarch

  • 2 teaspoon fresh lemon juice

  • 1 beaten egg, to wash eggs

  • 2 tablespoons sugar

  • 1 teaspoon ground cinnamon


To make the crust

  1. Mix the dry ingredients. Cut the butter with a dough cutter, two knives, or your hands.

  2. Mix the water and the vinegar. Make a well with the flour and add the water / vinegar.

  3. Use a fork to stir the dough. Use your hands to knead it very gently into a ball, it should still be quite hairy.

  4. Divide the dough in two and wrap it in plastic. Refrigerate for 1 hour.

To make the filling

  1. Peel and cut peaches about 1/4 inch thick. Place in a large bowl with the blueberries.

  2. In a small bowl, combine sugar, spices, flour, and cornstarch. Pour over fruit and stir to coat. Squeeze the lemon juice over the fruit and stir again.

  3. Put the fruit in the refrigerator while you roll out the dough.

  4. Preheat oven to 400 degrees.

  5. Spread one of the dough discs on a floured surface to about 1/4 inch thick. Move the dough from time to time as you roll it out to make sure it doesn't stick and add more flour as needed. Place the dough in the cake pan.

  6. Roll out the second disk of dough.

  7. Pour the fruit into the cake pan and place the second disk of dough on top. Trim the crust to leave about 3/4 of an inch to hang. Crimp the edges to seal and make a decorative border.

  8. Cut four small grooves on top of the dough to vent. Combine the sugar and cinnamon in a small bowl. Brush with the beaten egg and sprinkle with the sugar and cinnamon.

  9. Bake the cake at 400 degrees for 15 minutes. Reduce the heat to 375 and bake for an additional 45 to 55 minutes. The crust should be golden brown in color and the filling should bubble. Cool for 2 hours. Store in the fridge.

slightly adapted from Joy the –


0 Compartir