Description
A simple and delicious summer dessert featuring ripe peaches and blueberries on a flaky puff pastry crust, topped with a sweet 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 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)
Instructions
- 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.
Notes
- Can substitute peaches and blueberries with other seasonal fruits like plums or raspberries.
- Adding a splash of almond extract or chopped nuts enhances flavor.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
- Reheat in a 350°F oven for 5–10 minutes to restore crispiness.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
