Blueberry Peach Tart with Vanilla

This blueberry peach tart with vanilla glaze transforms simple ingredients into an impressive dessert that looks like you spent hours in the kitchen. The flaky puff pastry creates the perfect canvas for sweet summer fruits, while the vanilla glaze adds just the right touch of sweetness.

I first made this tart when unexpected guests were coming over and I needed something impressive fast. The look on their faces when I brought this beautiful creation to the table made it an instant favorite in my recipe collection.

Ingredients

• Puff pastry sheet: The secret to this easy recipe providing flaky layers without any fuss
• Fresh peaches: Choose ones that yield slightly to pressure for the perfect sweetness
• Fresh blueberries: Add bursts of flavor and beautiful color contrast
• Granulated sugar: Enhances the natural sweetness of the fruit
• Cinnamon: Adds warmth and depth to the fruit filling
• Cornstarch: Essential for thickening the fruit juices preventing a soggy bottom
• Egg wash: Creates that gorgeous golden brown crust
• Confectioners sugar: The base for our smooth vanilla glaze
• Vanilla extract: Use pure not imitation for the best flavor
• Cream or milk: Thin your glaze to the perfect drizzling consistency

Step-by-Step Instructions

Prepare the pastry:

Thaw your puff pastry sheet for exactly 15–20 minutes at room temperature. This timing is critical too little and it will crack, too much and it becomes difficult to work with. The pastry should feel cold but pliable.

Prepare the fruit mixture:

Slice peaches thinly, about 1/8 inch thick for even cooking. Toss them gently with sugar, cinnamon, salt, and cornstarch ensuring every slice gets coated. This step creates the perfect juicy but not soggy filling.

Assemble the tart:

Place your pastry on a parchment-lined baking sheet. Arrange the peach slices in tight overlapping rows leaving a one inch border. The tight arrangement is key as fruits will shrink during baking. Scatter blueberries evenly over the peaches pressing them slightly into place.

Add the finishing touches:

Brush the exposed pastry border with egg wash using gentle strokes to avoid pushing it onto the fruit. This creates that beautiful golden shine on the crust that makes the tart look professional.

Bake to perfection:

Place in a 400°F oven for 16–18 minutes, rotating the pan halfway through for even browning. Watch carefully in the last few minutes as puff pastry can go from perfectly golden to overdone quickly.

Create the vanilla glaze:

While the tart bakes whisk together confectioners sugar, vanilla, and just enough cream to create a smooth pourable consistency. The glaze should coat the back of a spoon but still run off easily.

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The vanilla glaze is what truly elevates this simple tart. I discovered its magic when my daughter suggested adding more vanilla than the recipe called for. That extra splash transformed our ordinary tart into something bakery worthy and now I never make it any other way.

Storing Your Tart

This tart is best enjoyed the day it's made when the pastry is at its flakiest. If you have leftovers, store them covered at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days but know the pastry will soften somewhat. To refresh, bring to room temperature or warm slightly in a 250°F oven for about 5 minutes.

Make Ahead Options

You can prepare components ahead of time to make assembly quicker. Slice peaches and toss with lemon juice to prevent browning, then refrigerate up to 8 hours. The sugar mixture can be combined separately. Thaw puff pastry according to package directions just before assembly and baking. The glaze can be made up to 3 days ahead and stored covered in the refrigerator, just warm slightly and whisk before using.

Serving Suggestions

This versatile tart works beautifully for multiple occasions. For breakfast, serve slightly warm with a dollop of Greek yogurt. As a dessert, add a scoop of vanilla ice cream or freshly whipped cream. For an elegant brunch, cut into small squares and serve alongside mimosas. The contrast of the warm tart with cold ice cream creates a delightful temperature play that enhances the flavor experience.

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Serve this tart to impress—it’s a simple yet stunning dessert that's sure to become a family favorite.

Frequently Asked Questions

→ Can I use frozen fruit instead of fresh?

Yes, you can use frozen peaches and blueberries, but thaw and drain them thoroughly first to remove excess moisture. Pat them dry with paper towels before arranging on the pastry to prevent a soggy bottom.

→ How do I store leftover tart?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5-10 minutes to restore some crispness to the pastry before serving.

→ Can I prepare this tart ahead of time?

You can prepare the components ahead of time (slice peaches, mix glaze ingredients), but it's best to assemble and bake just before serving for the crispest pastry. If needed, bake up to 4 hours ahead and reheat briefly.

→ What's the easiest way to peel peaches?

Blanch peaches in boiling water for 30 seconds, then immediately transfer to ice water. The skins should slip off easily with your fingers or a paring knife. For firmer peaches, use a vegetable peeler.

→ Can I use other fruits for this tart?

Absolutely! This tart works beautifully with many fruit combinations. Try strawberries and rhubarb in spring, mixed berries in summer, or apples and pears in fall. Adjust sugar levels depending on the sweetness of your fruit.

→ Why did my puff pastry not rise well around the edges?

Make sure your puff pastry is properly thawed but still cold when it goes into the oven. Also, check that you've left a proper 1-inch border around the edges free from fruit and moisture, and that you've applied the egg wash only to the exposed crust.