Description
This Easy Blueberry Peach Tart with Vanilla Glaze is a delightful summer dessert featuring flaky puff pastry topped with juicy peaches and fresh blueberries, all drizzled with a sweet vanilla glaze. It’s simple to prepare, perfect for any occasion, and combines the fresh flavors of seasonal fruit with a crisp, golden crust.
Ingredients
Scale
Tart
- 1 sheet puff pastry (thawed)
- 2 ripe peaches (thinly sliced)
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 egg (beaten, for egg wash)
Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Prepare oven and 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 puff pastry slightly to enlarge it. Transfer the rolled pastry onto the prepared baking sheet. Using a knife, carefully score a ½-inch border around the edges of the pastry, ensuring not to cut all the way through.
- Prepare fruit filling: In a medium bowl, combine the thinly sliced peaches and fresh blueberries with granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly. This mixture will thicken as it bakes and provide a tangy, sweet filling.
- Assemble tart: Evenly arrange the fruit mixture inside the scored border of the pastry. Be sure to keep the fruit inside the border to allow the edges to puff and crisp nicely. Brush the exposed pastry edges with the beaten egg to promote a golden, shiny finish during baking.
- Bake the tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the pastry turns golden brown and puffed up, and the fruit filling is bubbling around the edges. Once done, remove the tart from the oven and allow it to cool slightly.
- Make the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the tart after it has cooled slightly to add a sweet finishing touch.
- Serve: Slice the tart into 6 servings and serve warm or at room temperature for the best flavor and texture experience.
Notes
- For added flavor, sprinkle cinnamon over the fruit before baking.
- You can substitute frozen fruit; just be sure to thaw and drain thoroughly before using.
- This tart is best eaten the day it is made but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
