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
Scale
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.