Description
This Blueberry Peach Tart with Vanilla Glaze is a delightful summer dessert featuring a flaky puff pastry crust loaded with fresh peaches and blueberries, topped with a sweet vanilla drizzle. Perfectly balanced with a hint of cinnamon and a tangy lemon touch, this tart is an easy-to-make treat that brightens up any occasion.
Ingredients
Scale
For the 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)
- ½ teaspoon cinnamon
For the Vanilla Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Puff Pastry: On a lightly floured surface, gently roll out the puff pastry sheet just enough to smooth the seams. Transfer it to the prepared baking sheet. Using a knife, lightly score a 1-inch border around the edges of the pastry without cutting all the way through to help the edges rise and keep the filling contained.
- Toss Fruit Filling: In a small bowl, combine peach slices and blueberries with granulated sugar, cornstarch, lemon juice, and cinnamon. Mix gently to coat the fruit evenly, which helps thicken the filling and adds flavor.
- Assemble Tart: Arrange the fruit mixture evenly inside the scored border of the puff pastry. Brush the exposed edges of the pastry with the beaten egg to help it brown beautifully during baking.
- Bake Tart: Place the tart in the preheated oven and bake for 20–25 minutes until the pastry is golden brown and the fruit filling is bubbling, indicating it’s cooked through.
- Cool Tart: Remove the tart from the oven and allow it to cool slightly on a wire rack to set the filling before glazing.
- Make Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until the mixture is smooth and slightly drizzling consistency.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled tart evenly. Slice into 6 servings and enjoy.
Notes
- You can substitute frozen peaches and blueberries if fresh fruit is unavailable—be sure to thaw and drain them well to prevent excess moisture in the tart.
- For added indulgence, serve the tart with a scoop of vanilla ice cream or a dollop of whipped cream.
- The tart can be enjoyed warm or at room temperature, making it versatile for any season.
