Name: Easy Blueberry Peach Tart with Vanilla Glaze
Prep time: 20 min
Cook time: 18 min
Total time: 40 min
Cuisine: American
Ingredients: 1 sheet of puff pastry, thawed for 20 minutes; 1 large egg; 1 tablespoon water; 3 large peaches, peeled, pitted, and thinly sliced; 1½ cups fresh blueberries; ¼ cup granulated sugar; ¼ teaspoon salt; ¼ teaspoon ground cinnamon; 1 teaspoon cornstarch; 1 cup confectioners’ sugar (for glaze); 1 teaspoon vanilla extract (for glaze); 2 tablespoons milk or heavy cream (more if needed, for glaze)

This Easy Blueberry Peach Tart with Vanilla Glaze is a delightful summer dessert that combines the natural sweetness of ripe peaches and juicy blueberries atop a flaky puff pastry crust. Finished with a luscious vanilla glaze, it’s a simple yet impressive treat that captures the essence of the season.

Why I Love This Recipe

I appreciate how this tart brings together vibrant summer fruits in a dessert that’s both visually appealing and easy to prepare. The use of store-bought puff pastry simplifies the process, allowing me to focus on the fresh flavors of the fruit and the sweet touch of the vanilla glaze. It’s a perfect choice for a quick dessert that doesn’t compromise on taste or presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sheet of puff pastry, thawed for 20 minutes
1 large egg
1 tablespoon water
3 large peaches, peeled, pitted, and thinly sliced
1½ cups fresh blueberries
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 teaspoon cornstarch

For the Vanilla Glaze:

1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk or heavy cream (more if needed for desired consistency)

Directions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash; set aside.
In a large mixing bowl, combine the sliced peaches with sugar, salt, cinnamon, and cornstarch. Toss gently to coat the fruit evenly; set aside.
Carefully unfold the thawed puff pastry on the prepared baking sheet. If there are any cracks, gently press them together with slightly wet fingers.
Arrange the peach slices in three tight rows on the pastry, leaving a 1-inch border around the edges. Sprinkle the blueberries over the peaches.
Brush the exposed edges of the pastry with the egg wash.
Bake for 16–18 minutes, rotating the pan halfway through, until the crust is puffed and golden brown and the fruit is tender.
While the tart bakes, prepare the glaze by whisking together the confectioners’ sugar, vanilla extract, and milk or cream until smooth. Adjust the consistency by adding more liquid if necessary.
Once the tart is baked, remove it from the oven and let it cool slightly. Drizzle the vanilla glaze over the warm tart before serving.

Servings and Timing

This recipe yields one large tart, which I typically slice into 6 generous portions. The preparation time is about 20 minutes, and the baking time is approximately 16–18 minutes, making the total time around 40 minutes from start to finish.

Variations

Fruit Substitutions: I sometimes swap out the peaches for nectarines or plums, and the blueberries for raspberries or blackberries, depending on what’s in season.
Flavor Enhancements: Adding a splash of almond extract to the glaze or a sprinkle of chopped nuts over the top can provide additional depth of flavor and texture.
Serving Suggestions: For an extra indulgent treat, I like to serve the tart with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheating

Storage: I store any leftover tart in an airtight container at room temperature for up to 1 day or refrigerate it for up to 3 days.
Reheating: To reheat, I place slices in a preheated 350°F (175°C) oven for about 5–10 minutes to warm through and re-crisp the pastry. I avoid microwaving, as it can make the pastry soggy.

FAQs

How do I prevent the puff pastry from becoming soggy?

I ensure the pastry stays crisp by leaving a 1-inch border around the edges and not overloading it with fruit. Additionally, I make sure to bake the tart until the crust is golden and fully cooked.

Can I use frozen fruit instead of fresh?

Yes, I can use frozen fruit, but I make sure to thaw and drain it well to remove excess moisture, which can make the pastry soggy.

Is it necessary to peel the peaches?

Peeling the peaches is optional. I sometimes leave the skins on for added texture and color, but peeling them can result in a smoother filling.

Can I make the tart ahead of time?

I prefer to serve the tart fresh for the best texture, but I can prepare the fruit filling and glaze ahead of time and assemble and bake the tart just before serving.

What if I don’t have puff pastry?

If I don’t have puff pastry, I can use a homemade or store-bought pie crust, though the texture will be different. I roll it out to a similar size and adjust the baking time as needed.

Conclusion

This Easy Blueberry Peach Tart with Vanilla Glaze is a delightful way to showcase summer fruits in a dessert that’s both simple to make and impressive to serve. With its flaky crust, sweet fruit filling, and luscious glaze, it’s a treat that I find myself returning to throughout the season. Whether for a casual gathering or a special occasion, it’s sure to be a hit.