Description
This Blueberry Peach Tart with Vanilla Glaze is a deliciously light and fruity dessert featuring a flaky puff pastry base topped with fresh peaches and blueberries, finished with a sweet vanilla glaze. Perfect for summer gatherings, this tart combines the natural sweetness of fruit with a crispy crust and a smooth glaze for a delightful treat.
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
- 1/2 teaspoon cinnamon
- 1 egg (for egg wash)
- 1 tablespoon milk
For the Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk (more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Puff Pastry: Slightly roll out the thawed puff pastry sheet to smooth and flatten it. Transfer the pastry to the prepared baking sheet. Using a sharp knife, score a border about 1/2-inch from the edge of the pastry, cutting shallowly so it does not cut all the way through. This will help the edges puff up during baking.
- Mix Fruit Filling: In a medium bowl, gently toss the thinly sliced peaches and fresh blueberries with granulated sugar, cornstarch, and cinnamon. The cornstarch helps thicken the fruit juices as the tart bakes.
- Assemble the Tart: Arrange the fruit mixture neatly inside the scored border on the puff pastry, spreading it evenly to ensure each bite has a good amount of fruit.
- Apply Egg Wash: Beat the egg together with 1 tablespoon of milk until combined. Brush this egg wash along the edges of the puff pastry to achieve a beautiful golden color when baked.
- Bake the Tart: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crisp, and the fruit filling is bubbly and cooked through.
- Prepare Vanilla Glaze: While the tart is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount to reach your desired glaze consistency.
- Glaze and Serve: Once the tart is removed from the oven, allow it to cool slightly. Drizzle the vanilla glaze over the top of the tart. Slice and serve warm or at room temperature for best flavor.
Notes
- Enjoy the tart the day it is made for optimal freshness and texture.
- For added brightness, sprinkle some lemon zest over the fruit filling before baking.
- Consider serving with whipped cream or a scoop of vanilla ice cream for a decadent touch.
