Peach-Blueberry Streusel Tart

Ingredients

• 1.33 cups all-purpose flour
• 0.25 cups white sugar
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons ground cardamom
• 0.5 cups unsalted butter , melted
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

2. 2

   Combine 1 ⅓ cups flour, white sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, ⅛ teaspoon nutmeg, and cardamom in a bowl; stir in ½ cup melted butter and 1 teaspoon vanilla extract until evenly moistened. Press mixture into bottom and up sides of the prepared pan; prick bottom of crust several times with a fork.

3. 3

   Bake in the preheated oven until just beginning to brown, 15 to 20 minutes. Cool.

4. 4

   Toss peaches, blueberries, honey, and lemon juice together in a bowl until combined and coated; pour into cooled crust, slightly mounding filling in the middle.

5. 5

   Combine ¼ cup flour, oats, brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 1 pinch salt in a bowl; stir in 3 tablespoons melted butter and ½ teaspoon vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over filling.

6. 6

   Bake in the preheated oven until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool, then remove from pan. Chill in the refrigerator before slicing.