There is something incredibly joyful about the combination of juicy peaches and plump blueberries nestled inside a flaky crust, all beautifully topped with a sweet vanilla drizzle. This Blueberry Peach Tart with Vanilla Glaze Recipe is one of those delightful desserts that feels elegant yet comes together so easily, making it perfect for everything from casual weekend treats to festive gatherings. The fresh fruit’s vibrant colors pop against the golden puff pastry, while the light vanilla glaze adds just the right touch of sweetness and charm—trust me, it’s a recipe you will want to keep close.
Ingredients You’ll Need
The ingredients for this tart are refreshingly simple but thoughtfully chosen to create layers of flavor and texture. Each one plays a crucial role, whether it’s the puff pastry’s buttery crispness or the cinnamon’s warm note weaving through the fruit. Here’s what you need to gather before starting your Blueberry Peach Tart with Vanilla Glaze Recipe adventure.
- 1 sheet puff pastry (thawed): Provides a golden, flaky base that’s both sturdy and light.
- 2 fresh peaches (thinly sliced): Adds juicy sweetness and beautiful color to the tart’s filling.
- 1 cup fresh blueberries: Offers a burst of tartness and deep blue hue that contrasts wonderfully with peaches.
- 2 tablespoons granulated sugar: Sweetens the fruit mixture without overpowering its natural flavors.
- 1 tablespoon cornstarch: Helps thicken the fruit juices as the tart bakes for a perfect filling consistency.
- 1/2 teaspoon cinnamon: Brings warm spice notes that enhance the fruit’s sweetness.
- 1 egg (beaten, for egg wash): Gives the pastry edges a radiant golden shine.
- 1/2 cup powdered sugar: The base of the vanilla glaze which adds creamy sweetness on top.
- 1–2 tablespoons milk: Adjusts glaze consistency to be easily drizzle-able.
- 1/2 teaspoon vanilla extract: Infuses the glaze with a lovely aromatic vanilla flavor.
How to Make Blueberry Peach Tart with Vanilla Glaze Recipe
Step 1: Prepare Your Workspace and Puff Pastry
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. Lightly flour your surface and gently roll out the thawed puff pastry into a 10×12-inch rectangle. Carefully transfer the pastry to the baking sheet, then use a knife to lightly score a 1/2-inch border around the edges—just enough to guide the filling placement without cutting through, which helps the edges rise beautifully during baking.
Step 2: Toss the Fruit Filling
In a medium bowl, combine the peach slices and fresh blueberries. Sprinkle over the sugar, cornstarch, and cinnamon, then toss very gently until every piece is coated evenly. This step ensures that the fruit softens slightly and that the juices thicken while baking, delivering a luscious and not-too-runny filling.
Step 3: Assemble the Tart
Spoon the fruit mixture carefully within the scored border of the pastry, spreading it evenly but not piling it too high. Then, take your beaten egg and brush it along the exposed edges of the pastry. This will give the crust a gorgeous golden glow and help the edges puff up crisp and pretty.
Step 4: Bake to Golden Perfection
Place the tart in your preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed up and a deep golden brown, and the fruit filling is bubbling with sweet juices. Keep an eye on it during the last few minutes to avoid over-browning. Once done, remove it and let it cool slightly so the filling can set just right.
Step 5: Prepare and Drizzle the Vanilla Glaze
While the tart cools, whisk together the powdered sugar, milk (start with 1 tablespoon, adding more if needed), and vanilla extract until smooth and pourable. Drizzle this lovingly over the warm tart in a back-and-forth motion, letting that glossy glaze add a lovely finishing touch that complements every bite.
How to Serve Blueberry Peach Tart with Vanilla Glaze Recipe
Garnishes
Adding a garnish can elevate your tart’s charm effortlessly. Try sprinkling a few extra fresh blueberries or thin peach slices on top after glazing for a naturally pretty look. A sprinkle of finely chopped fresh mint or a light dusting of powdered sugar can also brighten the overall presentation, making every slice feel like a special occasion.
Side Dishes
This tart shines as a dessert on its own, but pairing it with a rich scoop of vanilla ice cream or a dollop of freshly whipped cream brings that comforting contrast between warm, flaky pastry and cool, creamy delight. If you want something lighter, a simple cup of herbal tea or a chilled glass of sparkling water with a splash of lemon complements the fruity flavors beautifully.
Creative Ways to Present
For a festive feel, serve the tart on a rustic wooden board or a colorful ceramic plate that highlights its vibrant colors. Cutting the tart into smaller, bite-sized squares transforms it into a delightful finger food for parties. You can also drizzle extra vanilla glaze right before serving so each piece sparkles with sweetness and aroma.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), cover the tart loosely with plastic wrap or store it in an airtight container in the refrigerator. This helps maintain the crispiness of the crust and the freshness of the fruit. Enjoy within two days for the best texture and taste.
Freezing
The Blueberry Peach Tart with Vanilla Glaze Recipe is best enjoyed fresh, but if you want to freeze it, bake the tart without the vanilla glaze first. Once completely cooled, wrap it tightly in plastic wrap and foil, then freeze for up to one month. When ready, thaw overnight in the fridge and add the glaze before serving for a fresh-tasting dessert.
Reheating
To bring back that fresh-baked warmth and flakiness, reheat leftover tart slices in a 350°F (175°C) oven for 5 to 8 minutes. This method crisps up the pastry nicely without cooking the fruit further. Avoid microwaving to keep the crust from getting soggy.
FAQs
Can I use frozen fruit for this tart?
Absolutely! Frozen peaches and blueberries work perfectly if fresh ones aren’t available. Just add the fruit directly from frozen to the mixture without thawing, which helps avoid excess water making the crust soggy.
Is puff pastry the only option for the crust?
Puff pastry is recommended for its effortless flakiness and lightness, but if you prefer, a pre-made pie crust or homemade tart dough could work too—just expect a slightly different texture and flavor profile.
How long does the vanilla glaze keep?
The vanilla glaze is best used fresh right after mixing. If you need to store it, keep it refrigerated in a sealed container for up to 2 days and whisk again before drizzling.
Can I make this tart vegan?
To make a vegan version, substitute the egg wash with plant-based milk or a mixture of maple syrup and water to help with browning, and use dairy-free puff pastry. The vanilla glaze can be made with a non-dairy milk instead of regular milk.
What’s the best way to slice the tart?
Use a sharp knife and let the tart cool slightly before cutting so the filling sets a bit. This helps create neat slices without the fruit spilling over the edges.
Final Thoughts
If you’re searching for a dessert that has it all—simplicity, stunning presentation, and irresistible flavors—this Blueberry Peach Tart with Vanilla Glaze Recipe is your new best friend. The harmony of fresh fruit, flaky pastry, and smooth vanilla drizzle creates a moment worth savoring with every bite. I encourage you to try it soon and share this lovely tart with those you care about; it’s the kind of recipe that always brings smiles around the table.
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Blueberry Peach Tart with Vanilla Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Peach Tart with Vanilla Glaze is a delightful summer dessert featuring a flaky puff pastry base topped with fresh peaches and blueberries, lightly dusted with cinnamon and sugar, then baked to golden perfection and finished with a smooth vanilla glaze. Perfect for a quick yet elegant treat, it combines fruity sweetness with a rich, buttery crust.
Ingredients
For the Tart:
- 1 sheet puff pastry (thawed)
- 2 fresh peaches (thinly sliced)
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1 egg (beaten, for egg wash)
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry into a 10×12-inch rectangle. Transfer the rolled pastry to the prepared baking sheet. Lightly score a 1/2-inch border around the edges without cutting all the way through to allow the edges to puff separately.
- Prepare fruit filling: In a mixing bowl, gently toss the thinly sliced peaches and fresh blueberries with granulated sugar, cornstarch, and cinnamon until the fruit is evenly coated. This mixture will provide a sweet and slightly thickened filling.
- Assemble the tart: Spread the fruit mixture evenly within the scored border of the puff pastry on the baking sheet. Use a pastry brush to coat the exposed edges of the pastry with the beaten egg wash; this helps achieve a shiny, golden crust.
- Bake the tart: Place the tart in the preheated oven and bake for 20–25 minutes, or until the pastry is puffed, golden brown, and the fruit filling is bubbly and cooked through. Remove from the oven and allow the tart to cool slightly.
- Make the vanilla glaze: While the tart cools, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until smooth and drizzle-able.
- Glaze and serve: Drizzle the vanilla glaze over the warm tart just before serving to add a sweet finishing touch. Slice into 6 servings and enjoy.
Notes
- Frozen fruit can be used directly without thawing if fresh peaches or blueberries are unavailable.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- This tart is best served the same day it is made but can be stored in an airtight container in the refrigerator for up to 2 days.
