Blueberry Peach Tart Vanilla Glaze (Print Version)

Flaky puff pastry topped with juicy peaches and blueberries, finished with a sweet vanilla glaze for the perfect summer treat.

# Ingredients:

→ Base

01 - 1 sheet of puffed pastry, thawed for 20 minutes
02 - 1 large egg
03 - 1 tablespoon water

→ Filling

04 - 3 large peaches, peeled, pitted, and thinly sliced
05 - 1 1/2 cups fresh blueberries
06 - 1/4 cup granulated sugar
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon cinnamon
09 - 1 teaspoon cornstarch

→ Vanilla Glaze

10 - 1 cup confectioners' sugar
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons milk or heavy cream, plus more as needed for consistency

# Instructions:

01 - Remove 1 sheet of puffed pastry from the freezer and thaw for 15-20 minutes at room temperature, until it can be unfolded without cracking.
02 - Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
03 - In a small bowl, combine the egg and water; beat until well combined.
04 - Place thinly sliced peaches in a large mixing bowl. Add sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches are evenly coated in the mixture.
05 - Gently unfold the puffed pastry on the prepared baking sheet. If it cracks, gently press the tears together with slightly wet fingers.
06 - Layer the peaches evenly in 3 tidy rows on the puffed pastry, leaving a 2.5 cm (1 inch) border around the edges. Sprinkle blueberries evenly over the peaches.
07 - Lightly brush the exposed pastry crust with the egg wash.
08 - Bake for 16-18 minutes, rotating once during baking, until the crust is puffed up and golden brown and the peaches are tender.
09 - While the tart bakes, prepare the vanilla glaze. In a small bowl, combine confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency.
10 - Drizzle the vanilla glaze over the warm tart just before serving. Consider serving with a scoop of vanilla ice cream.

# Notes:

01 - For best results, ensure the puffed pastry is thawed enough to work with but still cold.
02 - The tart is best served warm on the day it's made.

Back