Description
This quick and easy dessert features flaky puff pastry, juicy peaches, sweet blueberries, and a drizzle of vanilla glaze. Perfect for summer gatherings or last-minute treats!
Ingredients
Scale
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For the Tart:
- 1 sheet puff pastry, thawed
- 2 large peaches, thinly sliced
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon cinnamon (optional)
- 1 egg, beaten (for egg wash)
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For the Vanilla Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk (or cream)
- ½ teaspoon vanilla extract
Instructions
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Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Prepare the Puff Pastry:
- Roll out the puff pastry slightly on a floured surface. Transfer it to the prepared baking sheet.
- Using a knife, score a ½-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the center of the pastry with a fork to prevent it from puffing too much.
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Prepare the Fruit Topping:
- In a bowl, toss the peach slices and blueberries with sugar, cornstarch, and cinnamon (if using).
- Arrange the fruit within the scored border of the puff pastry.
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Apply the Egg Wash:
- Brush the edges of the pastry with the beaten egg for a golden, shiny crust.
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Bake the Tart:
- Bake for 20–25 minutes, or until the pastry is golden and the fruit is bubbling. Remove from the oven and let cool slightly.
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Make the Vanilla Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze if needed.
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Finish the Tart:
- Drizzle the vanilla glaze over the cooled tart. Slice and serve warm or at room temperature.
Notes
- Use nectarines instead of peaches for a slightly different flavor.
- For a brighter glaze, add a pinch of lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 210kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg