Fruity Puff Pastry Dessert (Print Version)
# Ingredients:
→ Base
01 -
1 sheet of frozen pastry dough, let sit for 20 minutes until soft
02 -
1 big egg
03 -
1 tbsp cold water
→ Filling
04 -
3 big peaches, skinned, cored, and cut into thin slices
05 -
1 1/2 cups fresh blueberries
06 -
1/4 cup white sugar
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon cinnamon
09 -
1 teaspoon cornstarch
→ Vanilla Glaze
10 -
1 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons milk or thick cream, with extra for thinning if needed
# Instructions:
01 -
Take 1 frozen pastry sheet out and let it warm up for 15-20 minutes on the counter until you can unfold it without breaking.
02 -
Get your oven hot at 200°C (400°F). Put parchment paper on a big baking tray.
03 -
Grab a small bowl and mix the egg with water until they're completely blended.
04 -
Put your thin peach slices in a big bowl. Throw in sugar, salt, cinnamon, and cornstarch; stir everything so all peach slices get coated evenly.
05 -
Carefully open up the pastry on your lined baking tray. If it tears, just push the broken parts together with slightly damp fingers.
06 -
Put peaches in 3 neat lines on the pastry, keeping a 2.5 cm (1 inch) space around the edges. Scatter blueberries over the top of the peaches.
07 -
Use a brush to coat the empty pastry border with your egg mix.
08 -
Pop it in the oven for 16-18 minutes, turning it halfway through cooking, until the edges puff up golden brown and the fruit feels soft.
09 -
While it's baking, make your sweet topping. Mix powdered sugar, vanilla, and cream in a small bowl; stir until smooth, adding more cream if it's too thick.
10 -
Pour the sweet glaze over your warm tart right before you serve it. Try it with a dollop of vanilla ice cream if you want.
# Notes:
01 -
The pastry should be thawed but still cool to the touch for best results.
02 -
This treat tastes best when eaten warm the same day you make it.