Peach-Blueberry Streusel Tart

Ingredients

• 1/3 cup sall-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1/2 cup unsalted butter, melted
• teaspoon vanilla extra ct
• 1/2 cup speeled and slice d fresh peaches
• 1/2 cup sfresh blueberries
• 1/2 tablespoon shoney
• 1/2 teaspoon slemon juice
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup firmly packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch salt
• tablespoon sunsalted butter, melted
• 1/2 teaspoon vanilla extra ct

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tart pan with a removable bottom.
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. Bake in the preheated oven until just beginning to brown, 15 to 20 minutes. Cool.
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. 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. 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.