This Peach Blackberry Tart is pretty enough to seem “fancy” and impressive, but it couldn’t be easier to make! A great easy dessert idea for your fresh summer peaches and blackberries.

A Peach Blackberry Tart ion parchment paper.

I think this is the first year ever that I almost bought more peaches then we could eat! We went to Eckerts, our favorite Orchard and  stocked up, just liked we do every year. Last year I made this delicious Peach Crumb Cake, and Baked Peaches (after I canned most of them, of course).

Pie crust that has been rolled out and is topped with fresh peaches and blackberries for a tart.

This year I shared these fantastic Peach Scones, and now I’m so happy to share this beautiful, EASY Peach Blackberry Tart!  Some people call this a “gallete”, but I feel like that word can seem intimidating to the average baker, to I decided to just call it a tart. It’s basically a simplified version of a pie.

Dough wrapped around fresh peaches and blackberries, ready to go in the oven for an easy and delicious dessert! |

How to make a peach blackberry tart (gallete):

First, you roll out a pie crust, just like you would if you were making a pie. Then you layer the center with fresh peaches that have been tossed in a simple sauce. Next you gently fold the outer edge of the crust up and over the fruit, overlapping it to form a circle.

How easy is that?!

A freshly baked Peach Blackberry Tart.

I like to brush the crust lightly with an egg wash and add a sprinkle of sugar so that it looks pretty. After the tart bakes, allow it to cool for a few minutes before cutting it into slices. Serve it warm with vanilla ice cream. The perfect delicious summer dessert!

A delicious slice of Peach Blackberry Tart! This dessert couldn't be easier to make. The perfect dessert for using fresh peaches. |


Consider trying these popular peach recipes:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Save Recipe



  • reserved peach juice about ⅓ cup
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water


  • egg wash: 1 egg white + 1 Tbsp water
  • Sugar- for sprinkling


  • Add sliced peaches to a mixing bowl. Add sugar and lemon juice and stir a couple of times. Rest for 3 minutes. Stir again. Rest for another 3 minutes. The sugar will help bring out the juice from the peaches, so continue to stir and rest, as needed, until you have about ⅓ cup peach juice.
  • Strain peach juice into a small saucepan. Set peaches aside. 
  • Mix cornstarch and water together until smooth. Add to the saucepan with the peach juice. Stir well. 
  • Cook over medium heat, stirring, until thickened.
  • Lightly dust a piece of parchment or wax paper with flour. Roll out pie crust into a large circle, 11-12’’ in diameter.
  • Add the sauce from saucepan (it should be pretty thick) back to the bowl with the peaches and toss to coat.
  • Use a slotted spoon to layer the peaches into the center of the rolled out pie crust, leaving any excess sauce in the bowl. Top with blackberries. 
  • Gently fold the outer edge of the crust up and over the fruit, overlapping as needed to form a circle.
  • Brush a light egg wash on the edges of the crust. Sprinkle lightly with sugar.
  • Bake at 425 degrees F for 35-40 min. or until the crust is golden brown. Depending on how juicy your peaches are, you may want to check the tart while baking. If you see pools of juice threatening to leak out of the crust you can use a paper towel to blot the juice out.
  • Cool for a few minutes before cutting into slices. Serve warm, with vanilla ice cream, if desired.


Calories: 96kcalCarbohydrates: 23gProtein: 1gPotassium: 276mgFiber: 3gSugar: 20gVitamin A: 460IUVitamin C: 13.9mgCalcium: 14mgIron: 0.5mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Nutrition Facts
Peach Blackberry Tart
Amount per Serving
% Daily Value*
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 7 votes (5 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Question: I froze a bunch of peaches, could I use them once thawed?
    How many cups for the amount?
    Also, I think I’d like to try with red raspberries for the color? Would that change the recipe in any way?

    1. I want to make this, but want to clarify – it would be helpful to know about how many cups of peaches? (I was only able to find small peaches that were ripe, so knowing how many cups makes me feel more confident). Also with filling the pie crust rolled out on parchment or wax paper – is the tart being transferred to a cookie sheet for baking, or a pie pan?

      1. I just took this out of the oven, and you do need to put it on a baking sheet, not a pie pan. That important info is left out!
        I think I had about 2 cups of peaches, peeled 7 small/med. ish ones, and used raspberries instead of blackberries. I also put the temp at 375 and cooked a bit longer so the middle wouldn’t be undercooked. I did dab the excess juice with paper towel- good tip. Good luck!

  2. 5 stars
    Easy and amazing – I love recipes that make me look like a talented baker and so easy I look like a natural gourmet! But truth will out and I send my friends to your blog for the recipe!

  3. 5 stars
    How I wish I could just take a bite off from here! The tart looks so delightful and scrumptious , I just cannot believe it’s that easy with only a few ingredients!
    Thank you for sharing!xx

    1. This looks incredible and I am maki g for guest tonight.

      Would it be ok to make the peaches up a few hours in advance?

      I can always trust your recipes to be great. Thank you