Description
A delightful summer dessert featuring a flaky puff pastry base topped with juicy peaches and plump blueberries, all crowned with a sweet vanilla glaze. Perfect for brunch or as an elegant finish to any meal.
Ingredients
Scale
- 1 sheet of puffed pastry, thawed for 20 minutes
- 1 large egg
- 1 tablespoon water
- 3 large peaches, peeled, pitted, and thinly sliced
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon cornstarch
- For the Vanilla Glaze:
- 1 cup of confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency
Instructions
- Prepare the Pastry: Remove 1 sheet of puffed pastry from the freezer; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking. This step ensures your pastry will be pliable enough to work with but still cold enough to maintain its layers.
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper; set aside. The parchment will prevent sticking and make cleanup easier.
- Make Egg Wash: In a small bowl combine the egg and water; beat until well combined; set aside. This will give your pastry a beautiful golden finish when baked.
- Prepare Fruit Filling: Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches are coated in the cinnamon sugar mix. The cornstarch will help thicken any juices released during baking.
- Arrange Pastry: Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers. Place puffed pastry on prepared baking sheet.
- Assemble Tart: Layer the peaches evenly (and very tightly) on the puffed pastry, making 3 tidy rows, leaving a 1″ border around the pastry. Sprinkle the blueberries on top. The border will puff up during baking to create a beautiful frame for your fruit.
- Finish and Bake: Lightly brush exposed pastry crust with egg wash. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
- Make Vanilla Glaze: While the tart bakes, in a small bowl combine the confectioners’ sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency.
- Serve: Drizzle glaze over the tart right before serving. Serve warm with vanilla glaze and maybe even a scoop of ice cream for an extra special treat!
Notes
- For best results, use ripe but firm peaches so they hold their shape during baking.
- The tart is best enjoyed the day it’s made, as the pastry can soften if stored too long.
- If using frozen blueberries, do not thaw them before adding to the tart to prevent color bleeding.
- You can substitute the peaches with nectarines, plums, or apricots for variation.
- Adding a squeeze of lemon juice to the fruit mixture can enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 23mg