 | | Directions | CRUST:
- Preheat oven to 350° F.
- Place flour, sugar, and baking powder in a medium sized bowl. Add butter and mix until crumbly. Add egg and almond extract. Combine until the dough will form into a ball.
- With floured hands, press into the bottom of pie pan and partially up the sides of a greased tart pan or pie plate.
FILLING:
- Wash blueberries and pat dry. Peel, pit, and slice peaches. Combine fruit, lemon juice, and sugar together in a small bowl.
- Pour over crust in pan.
TOPPING:
- In a medium bowl, combine flour, sugar, cinnamon, nutmeg, and butter until crumbly.
- Sprinkle over tart and bake for 35-40 minutes or until golden brown.
- Allow to cool before serving.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: Tart Pan or Pie Plate
Servings: 10
|  | | Ingredients | | | |
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| - | | CRUST: |
| - | | 1 cup flour |
| - | | 3 tablespoons sugar |
| - | | 1/4 teaspoon baking powder |
| - | | 1/4 cup cold butter or margarine |
| - | | 1 egg |
| - | | 1/2 teaspoon almond extract |
| - | | FRUIT FILLING: |
| - | | 3 cups fresh blueberries and peaches combined |
| - | | 1 tablespoon lemon juice |
| - | | 2 tablespoons sugar (optional) |
| - | | TOPPING: |
| - | | 1/2 cup flour |
| - | | 1/2 cup sugar |
| - | | 1/8 teaspoon cinnamon |
| - | | 1/8 teaspoon nutmeg |
| - | | 6 tablespoons butter or margarine |
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