This tart may look beautiful, but in fact took three days to shoot. Oh jeeze the life of a freelancer! The first day they sky was too dark grey. The second day I ran out of daylight and instead of waiting for the third day I thought "why not give it a go in the snow?" Needless to say, that shoot didn't turn out too great either. Then there was yesterday, I finally got it right and man it looks beautiful.

It tastes delightful too. Food52 was holding a competition for the best tart and with my new fluted pans in hand, I gave it a go. My best friend and I were nonstop pinning pictures of different peach recipes, so with all those food porn images in mind, I had to give it my own go. The first layer of this tart is a citrus blueberry mint jam. I could eat that stuff on anything. Making a quick jam with cornstarch does save time, but if you have it go ahead and reduce the jam down for about 30 minutes to get the same effect. You will have a little bit of puff pastry left over which can be simply rolled out, baked, and glazed with honey or you can cut it into croissants! I really enjoyed the development of this recipe and I hope you enjoy eating it!

Rustic White Peach & Citrus Blueberry Jam Tart with Maple Crumble



  • 2 1/4 cups of all purpose/pastry flour
  • 1/4 cup of coconut sugar
  • 4 tablespoons of cold butter
  • 3/4 cup of cold water

// JAM //

  • 1 cup of organic blueberries
  • 1 cup of water
  • 2 tablespoons of maple syrup
  • 1 lime (zest & juice)
  • 1 orange (zest & juice)
  • 2 sprigs of mint
  • 1 tablespoons of corn starch & water mix


  • 3 ripe peaches
  • 1 tablespoon of lemon juice
  • 1 tablespoon of raw cane sugar


  • 1/4 cup of old fashioned oats
  • 2 tablespoons of raw cane sugar
  • 1 tablespoon of maple syrup
  • 3 tablespoons of butter
  • 1/4 teaspoon of cinnamon


  1. In a medium sized bowl, add the flour, coconut sugar, and butter. With a fork, break up the butter into small bits. Then pour in the water and mix together until a dough forms. Set aside wrapped in the fridge.

  2. In a medium size sauce pan, add the blueberries, orange juice & zest, lime juice & zest, water, maple syrup, and mint. Boil on high for 5 minutes and reduce to low heat for another 5 minutes. Add in the cornstarch water mix and set aside

  3. Preheat the oven to 375'F. Take the dough out of the fridge and on a floured surface, roll to 1/4 inch thickness. In a butter/greased fluted pan, lay and press the dough into the pan. Poke the sides and bottom with a fork. Bake in the oven for 10 minutes.

  4. While waiting for the dough mix the oats, raw cane sugar, maple syrup, butter, and cinnamon together in a small bowl.

  5. Pull the crust out of the oven and lay the jam down first in an even layer. In a circle, lay the peaches on top. Around the edges, sprinkle the crumble. Bake the tart for another 30 minutes. Allow to cool for 10 minutes to set up before serving.