We were gifted with a crate of peaches, and simultaneously had a major blueberry picking session. Many moons ago, I canned and preserved relentlessly. With this bounty of fruit and renewed energy thanks to all the wonderful inspiration from food52ers, I embarked on a brandied peach canning episode. While staring at a few of the poached beauties, I decided to combine the peaches and blueberries to create a tart, using the poaching liquid to better advantage. I originally made the tart using an almond meal crust, but decided I wanted a flakier version, so I used Deb Perlman's tart crust the second time around. If you have a recipe for poaching fruit that you like, please use it. Just avoid a recipe that uses red wine as the poaching liquid, as it will bleed onto to mascarpone filling. You can also substitute basil leaves or mint leaves for the lemon verbena leaves.

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