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This rustic blueberry peach tart with sweet vanilla drizzle turns basic ingredients into a showstopping treat that looks like you slaved away all day. The buttery puff pastry makes the ideal base for juicy summer fruits, while the silky vanilla topping brings just enough sweetness to make everything pop.
I whipped this tart up for the first time when friends dropped by without warning and I needed something fancy quick. The way their eyes lit up when I brought this gorgeous creation out made it a permanent addition to my go-to desserts.
Ingredients
- Puff pastry sheet: Your shortcut to flaky, golden layers without any hassle
- Fresh peaches: Go for ones that give a little when you press them for maximum flavor
- Fresh blueberries: They'll pop with tartness and add stunning color contrast
- Granulated sugar: Brings out the fruits' natural sweetness
- Cinnamon: Gives everything a cozy, warm undertone
- Cornstarch: Keeps your fruit juices from making the bottom soggy
- Egg wash: The trick to getting that Instagram-worthy golden crust
- Confectioners sugar: Makes your glaze smooth and pourable
- Vanilla extract: Grab the real stuff, not the fake kind for best taste
- Cream or milk: Controls how thick your glaze turns out
Step-by-Step Instructions
- Prepare the pastry:
- Let your puff pastry thaw for exactly 15–20 minutes on the counter. This timing matters—too short and it'll break, too long and it gets sticky. You want it cool but bendable.
- Prepare the fruit mixture:
- Cut peaches into thin slices, around 1/8 inch thick so they cook evenly. Mix them gently with sugar, cinnamon, salt, and cornstarch until everything's coated. This stops your tart from getting mushy later.
- Assemble the tart:
- Put your pastry on a baking sheet lined with parchment. Line up those peach slices in tight, overlapping rows but leave an inch of space around the edges. Pack them close since they'll shrink while baking. Sprinkle blueberries all over and press them down lightly.
- Add the finishing touches:
- Brush the pastry border with egg wash using light strokes so you don't push it onto the fruit. This gives you that beautiful shine that makes people think you're a pro.
- Bake to perfection:
- Stick it in a 400°F oven for 16–18 minutes, turning the pan halfway to brown it evenly. Keep an eye on it at the end—puff pastry goes from perfect to burnt in no time.
- Create the vanilla glaze:
- While it's baking, mix confectioners sugar, vanilla, and just enough cream until it flows smoothly. It should coat a spoon but still drip off without getting stuck.
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That vanilla glaze really takes this simple tart to another level. I found this out when my kid suggested we add more vanilla than we were supposed to. That extra splash changed our basic tart into something that looked store-bought, and now I always make it this way.
Storing Your Tart
This treat tastes best the same day you bake it when the pastry's super crisp. Got leftovers? Keep them covered on your counter for a day. If you need longer, stick it in the fridge for up to 3 days, but know the crust won't be as flaky. Want to perk it up? Let it come to room temp or warm it in a 250°F oven for about 5 minutes.
Make Ahead Options
You can get stuff ready beforehand to save time later. Slice your peaches and toss them with lemon juice so they don't brown, then pop them in the fridge for up to 8 hours. Mix your sugar blend separately. Only thaw the puff pastry right before you put everything together and bake it. You can make the glaze up to 3 days early and keep it covered in the fridge—just warm it a bit and stir before using.
Serving Suggestions
This tart works for so many occasions. For breakfast, enjoy it slightly warm with a spoonful of Greek yogurt on top. As a dessert, pair it with a scoop of vanilla ice cream or some fresh whipped cream. Hosting brunch? Cut it into little squares and serve with mimosas. The hot tart next to cold ice cream creates an amazing contrast that makes everything taste even better.
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Bring this tart out when you want to wow people—it's an easy but gorgeous dessert that'll quickly become a household favorite.
Frequently Asked Questions
- → Can I use frozen fruit instead of fresh?
You can definitely use frozen peaches and blueberries, but make sure to thaw them completely and drain off all the extra juice first. Give them a good pat down with paper towels before putting them on your pastry so you don't end up with a soggy crust.
- → How do I store leftover tart?
Pop any leftovers in a sealed container and keep them in the fridge for up to 2 days. When you want to eat them, warm everything up in a 300°F oven for about 5-10 minutes to get some of that crispiness back in the pastry.
- → Can I prepare this tart ahead of time?
You can get things ready ahead of time by slicing the peaches and mixing the glaze stuff, but for the crispiest pastry, it's best to put it all together and bake it right before you want to eat it. If you need to, you can bake it up to 4 hours early and just warm it up a bit later.
- → What's the easiest way to peel peaches?
Dunk your peaches in boiling water for half a minute, then drop them straight into ice water. The skins should come right off with just your fingers or a small knife. If your peaches are still pretty firm, a regular veggie peeler works great too.
- → Can I use other fruits for this tart?
You bet! This tart works great with all sorts of fruit combos. Try strawberries and rhubarb in spring, a mix of berries in summer, or apples and pears when fall comes around. Just tweak the sugar based on how sweet your fruits are naturally.
- → Why did my puff pastry not rise well around the edges?
Make sure your puff pastry is thawed but still cool when you put it in the oven. Also, don't forget to leave a 1-inch space around the edges with no fruit or moisture on it, and only brush egg wash on the exposed crust area.