This stunning Blueberry Peach Tart combines the sweet juiciness of fresh summer peaches with plump blueberries, all nestled on a golden, flaky puff pastry crust. This elegant yet remarkably simple dessert celebrates the perfect marriage of stone fruit and berries, crowned with a silky vanilla glaze that adds just the right touch of sweetness. It’s a showstopping dessert that looks like it came from a bakery but requires minimal effort in your kitchen.

Why You’ll Love This Recipe

• Quick and impressive: Uses store-bought puff pastry for a sophisticated dessert that comes together in under 30 minutes
• Seasonal perfection: Showcases summer fruits at their peak of ripeness and flavor
• Versatile serving options: Equally delicious served warm or at room temperature, perfect for brunch or dessert
• Customizable: Can be easily adapted based on what fruits are in season
• No special equipment needed: Requires only basic baking tools you already have in your kitchen

Ingredients

• Puff Pastry: Store-bought puff pastry creates a wonderfully flaky, buttery base with zero fuss. Look for all-butter varieties for the best flavor.
• Egg: Creates a golden, shiny crust when brushed on the pastry edges. The egg wash is what gives bakery-quality appeal to your finished tart.
• Peaches: Choose ripe but firm peaches that yield slightly to gentle pressure. The best ones will have a sweet fragrance and no green tinge.
• Blueberries: Fresh blueberries work best, but if using frozen, don’t thaw them first to prevent color bleeding and excess moisture.
• Granulated Sugar: Sweetens the fruit filling while creating a slightly jammy texture as the fruit bakes. You can adjust the amount based on the natural sweetness of your fruit.
• Salt: Just a pinch enhances all the flavors and balances the sweetness of the fruits and glaze.
• Cinnamon: Adds warm, aromatic notes that complement both peaches and blueberries beautifully. Feel free to substitute with cardamom or nutmeg for variation.
• Cornstarch: Thickens the fruit juices as they release during baking, preventing a soggy pastry bottom.
• Confectioners’ Sugar: Creates the smooth, lump-free base for your vanilla glaze. Its fine texture dissolves easily in liquid.
• Vanilla Extract: Use real vanilla extract (not imitation) for the best flavor in your glaze. Vanilla bean paste makes an excellent upgrade if available.
• Milk or Heavy Cream: Thins the glaze to the perfect consistency. Heavy cream creates a richer glaze, while milk results in a lighter finish.

Variations

Mixed Berry Tart

Transform this tart into a berry lover’s dream by replacing the peaches with a combination of raspberries, blackberries, and strawberries. Keep the blueberries as a constant, but mix and match other berries for a vibrant, jewel-toned dessert. Reduce the cornstarch slightly as berries typically release less moisture than peaches.

Stone Fruit Medley

Create a celebration of stone fruits by using a combination of peaches, nectarines, plums, and apricots. Slice all fruits to similar thickness for even baking. This variation shines particularly in late summer when stone fruits are at their peak. A dash of almond extract in the glaze complements stone fruits perfectly.

Autumn Harvest Version

Transition this recipe into fall by swapping peaches for thinly sliced apples or pears, keeping the blueberries or substituting with cranberries. Enhance the warm flavor profile by increasing the cinnamon and adding nutmeg, ginger, and a pinch of cloves. A drizzle of caramel sauce instead of vanilla glaze makes this variation especially cozy.

How to Make the Recipe

Step 1: Prepare the Pastry

Begin by removing the puff pastry from the freezer and allowing it to thaw for exactly 15-20 minutes at room temperature. The perfect pastry should be cold but pliable enough to unfold without cracking. While the pastry thaws, preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless.

Step 2: Prepare the Fruit Filling

Thinly slice the peeled peaches and place them in a large mixing bowl. Add the sugar, salt, cinnamon, and cornstarch, then gently toss until every slice is evenly coated with the sweet, spiced mixture. The cornstarch will work magic during baking, transforming the fruit juices into a glossy, thickened sauce that stays put rather than making your pastry soggy.

Step 3: Assemble and Bake

Carefully unfold the puff pastry and place it on your prepared baking sheet. Arrange the peach slices in three neat, tight rows, leaving a one-inch border all around the pastry. This border will puff up dramatically, creating a frame for your fruit. Scatter the blueberries evenly over the peaches, gently pressing them into place. Brush the exposed pastry border with the egg wash mixture for that professional bakery shine, then bake for 16-18 minutes, rotating halfway through for even browning. The tart is ready when the crust is golden and puffed and the fruit is tender.

Step 4: Glaze and Serve

While the tart bakes, whisk together confectioners’ sugar, vanilla extract, and milk or cream until you achieve a smooth, pourable consistency. Once the tart is baked and slightly cooled, drizzle the vanilla glaze artfully over the top, allowing it to set slightly before serving. For an extra-special presentation, serve warm with a scoop of quality vanilla ice cream on the side.

Tips for Making the Recipe

• Keep the pastry cold until the last possible moment – warm puff pastry won’t rise as beautifully in the oven
• Don’t overload the tart with too many fruit slices or the pastry may become soggy during baking
• Arrange peach slices tightly together as they will shrink during baking, preventing large gaps in your finished tart
• If your peaches are very juicy, pat them dry with paper towels after slicing to remove excess moisture
• For the most attractive presentation, arrange peach slices in a slightly overlapping pattern like roof shingles
• Allow the tart to cool for 5-10 minutes before adding the glaze to prevent it from completely melting off

How to Serve

This gorgeous tart is at its absolute best served slightly warm, about 15 minutes after coming out of the oven, with the vanilla glaze freshly drizzled on top. For an indulgent dessert experience, add a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream alongside each slice. If serving for brunch, pair with a glass of prosecco or a cup of coffee.

The tart can be presented whole for a spectacular table centerpiece and then sliced just before serving. For a beautiful finish, consider garnishing with a few fresh mint leaves, a light dusting of powdered sugar, or even some edible flowers. While delicious at room temperature, you can gently rewarm slices in a 250°F oven for 5 minutes before serving leftovers.

Make Ahead

This tart offers several make-ahead options to accommodate your schedule. The puff pastry can be thawed in the refrigerator overnight instead of at room temperature. You can also prep the peaches and blueberry mixture up to 4 hours ahead, storing them covered in the refrigerator until ready to assemble.

For the best results, the tart should be baked just before serving for maximum flakiness. However, if needed, you can bake the tart up to 8 hours in advance and leave it at room temperature, adding the glaze just before serving. To refresh a day-old tart, warm individual slices briefly in a 300°F oven for 5-7 minutes.

The vanilla glaze can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and whisk again before drizzling over the tart.

FAQs

Can I use frozen fruit for this tart?

Yes, you can use frozen peaches and blueberries, but don’t thaw them first. Add an extra 1/2 teaspoon of cornstarch to account for the additional moisture, and you may need to increase the baking time by 3-5 minutes. The appearance might be slightly different, but the flavor will still be delicious.

Why did my puff pastry not rise properly?

The most common reason for puff pastry not rising is that it became too warm before baking. Keep the pastry cold until the moment you’re ready to use it. Also check that your oven was fully preheated to 400°F, as the initial blast of high heat is crucial for proper rising.

Can I make this tart gluten-free?

Yes, this tart can be made gluten-free by using a gluten-free puff pastry, which is available in many specialty grocery stores. The remaining ingredients are naturally gluten-free, but always check your vanilla extract label to be certain.

How do I store leftovers?

Leftover tart can be stored at room temperature, lightly covered with foil, for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 3 days. The pastry will soften somewhat but will still be delicious. Gently reheat individual slices in a 300°F oven for 5-7 minutes to restore some crispness.

Conclusion

This Easy Blueberry Peach Tart with Vanilla Glaze perfectly captures the essence of summer in a remarkably simple yet impressive dessert. With its golden, flaky crust, juicy fruit filling, and sweet vanilla finish, it’s bound to become a staple in your recipe collection. Whether you’re hosting a special brunch, need a quick dessert for unexpected guests, or simply want to celebrate seasonal fruits at their peak, this versatile tart delivers exceptional results with minimal effort. Give this recipe a try while peaches and blueberries are at their seasonal best, and watch how quickly it becomes a requested favorite!

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