Description
A simple and delightful summer dessert with a buttery puff pastry base, topped with sweet peaches, juicy blueberries, and finished with a creamy vanilla glaze.
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)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, beat the egg with water to create an egg wash and set it aside.
- Unfold the thawed puff pastry and place it on the prepared baking sheet.
- In a large mixing bowl, toss the sliced peaches with granulated sugar, salt, cinnamon, and cornstarch until evenly coated.
- Arrange the peach slices in three tight rows down the center of the puff 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 once during baking, until the crust is puffed and golden brown and the fruit is tender.
- While the tart bakes, 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, drizzle the vanilla glaze over the top before serving.
Notes
- Try using nectarines or plums instead of peaches for a different flavor.
- Add a pinch of nutmeg or cardamom to the fruit mixture for extra warmth.
- If you prefer a spiced twist, consider adding a splash of bourbon to the glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- To reheat, place slices in a preheated 300°F (150°C) oven for about 5–7 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
