Name: Easy Blueberry Peach Tart with Vanilla Glaze
Prep time: 20 min
Cook time: 20 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 cinnamon; 1 teaspoon cornstarch; 1 cup confectioners’ sugar (for the glaze); 1 teaspoon vanilla extract (for the glaze); 2 tablespoons milk or heavy cream (for the 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 with the rich, buttery layers of puff pastry. Finished with a smooth vanilla glaze, it’s a simple yet elegant treat that’s perfect for any occasion. Easy Blueberry Peach Tart with Vanilla Glaze

Why You’ll Love This Recipe

I find this tart to be the epitome of summer baking—effortless, vibrant, and bursting with flavor. The use of store-bought puff pastry eliminates the need for complex dough preparation, allowing me to focus on the fresh fruit filling. The combination of peaches and blueberries offers a harmonious blend of sweet and tart, while the vanilla glaze adds a creamy finish that ties everything together beautifully.

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 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 to achieve desired consistency

Directions

I start by preheating the oven to 400°F (200°C) and lining a large baking sheet with parchment paper.
In a small bowl, I beat the egg with water to create an egg wash and set it aside.
I gently unfold the thawed puff pastry and place it on the prepared baking sheet.
In a large mixing bowl, I toss the sliced peaches with granulated sugar, salt, cinnamon, and cornstarch until the fruit is evenly coated.
I arrange the peach slices in three tight rows down the center of the puff pastry, leaving a 1-inch border around the edges. Then, I sprinkle the blueberries over the peaches.
I brush the exposed edges of the pastry with the egg wash.
I bake the tart for 16–18 minutes, rotating once during baking, until the crust is puffed and golden brown and the fruit is tender.
While the tart bakes, I prepare the vanilla glaze by whisking together confectioners’ sugar, vanilla extract, and milk or cream until smooth, adjusting the consistency as needed.
Once the tart is baked and slightly cooled, I drizzle the vanilla glaze over the top before serving.

Servings and Timing

This recipe yields 1 large tart, which I typically slice into 6 servings. The preparation time is about 20 minutes, and the baking time is approximately 20 minutes, making the total time around 40 minutes.

Variations

I enjoy experimenting with different fruit combinations in this tart. Substituting nectarines or plums for peaches, or adding raspberries or blackberries alongside the blueberries, can offer delightful variations. For a spiced twist, I sometimes add a pinch of nutmeg or cardamom to the fruit mixture. If I’m feeling indulgent, a splash of bourbon in the glaze adds a sophisticated depth of flavor.

Storage/Reheating

If I have leftovers, I store the tart in an airtight container at room temperature for up to 2 days. To reheat, I place slices in a preheated 300°F (150°C) oven for about 5–7 minutes to restore the crispness of the pastry. I avoid microwaving, as it tends to make the pastry soggy.

FAQs

How do I prevent the puff pastry from becoming soggy?

I make sure to leave a 1-inch border around the tart and avoid overloading it with fruit. This helps the pastry puff up properly and stay crisp.

Can I use frozen fruit instead of fresh?

Yes, but I ensure the frozen fruit is fully thawed and patted dry to remove excess moisture, which can make the pastry soggy.

Is it necessary to peel the peaches?

Peeling is optional. I prefer to peel them for a smoother texture, but leaving the skins on adds color and reduces prep time.

Can I prepare the tart ahead of time?

I can assemble the tart up to a few hours in advance and refrigerate it until ready to bake. I wait to add the glaze until just before serving.

What can I serve with this tart?

I often serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Conclusion

This Easy Blueberry Peach Tart with Vanilla Glaze is a testament to the beauty of simple ingredients coming together to create something extraordinary. It’s a go-to dessert in my kitchen during the summer months, and I hope it becomes a favorite in yours as well.