Blueberry-Peach Tart

Ingredients

• 6 tablespoons butter, cut into chunks
• ¼ cup powdered sugar
• ½ cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
• ½ cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
• ¼ cup firmly packed brown sugar
• 1 large egg yolk
• 1 ½ teaspoons vanilla
• + 21 more ingredients
• • 1 tablespoon lemon juice
  • 3 tablespoons apricot jam
  • ½ cup blueberries, rinsed and drained
  • 1 teaspoon minced fresh mint leaves (optional)
  • 1 tablespoon lemon juice
  • ¼ cup powdered sugar
  • ½ cup sour cream
  • 1 package (8 oz.) cream cheese, at room temperature
  • 1 large egg yolk
  • ½ cup pecan halves
  • 1 ½ teaspoons vanilla
  • 6 tablespoons butter, cut into chunks
  • ¼ cup firmly packed brown sugar
  • ¼ cup whole-wheat pastry flour or all-purpose flour
  • ½ cup sour cream
  • ½ cup blueberries, rinsed and drained
  • 3 tablespoons apricot jam
  • ¼ cup whole-wheat pastry flour or all-purpose flour
  • 1 package (8 oz.) cream cheese, at room temperature
  • ½ cup pecan halves
  • 1 teaspoon minced fresh mint leaves (optional)

1. Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool. 2. In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture co...

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