Peach Pie variation, developed by Wendy of necessity based on fruits available during an island
visit. We had several very poor peaches but not enough for a pie. We had lots of blueberries.
Ingredients
Prepare a pint of uncooked cleaned and picked over blueberries.
Build a Peach Tart crust:
In a mixing bowl, stir together
1 ½ cups flour,
½ teaspoon salt and 1 teaspoon sugar.
Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance.
In a small bowl, whisk together
¼ cup vegetable or canola oil
¼ cup extra virgin olive oil (or mild olive oil if you prefer)
2 tablespoons whole milk
½ teaspoon almond extract
Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to a 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8 -inch thick all around; trim and discard excess dough.
Add thick peach slices. Sprinkle some blueberries among the peaches
Topping
Zest from one lemon
¾ cup sugar
½ cup flour
Cut in and mix with fingers until it reaches the consistency of sand: 3 tbsp butter.
Sprinkle 1/3 of the topping on top of the peaches and some of the blueberries.
Add a layer of the remaining blueberries.
Sprinkle 1 tbsp of lemon juice over the fruit
Cover with the rest of the topping.
Bake at 425 for 35-45 minutes.
