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This flaky blueberry peach dessert with sweet vanilla topping takes basic items and turns them into a wow-worthy treat that seems like it took ages to make. The crisp pastry base works perfectly with juicy summer fruits, and the vanilla drizzle adds just enough sweetness.
I came up with this dessert when friends dropped by unexpectedly and I needed something fancy in a hurry. When I saw their amazed faces as I brought this gorgeous creation out, I knew it'd be a keeper in my kitchen forever.
Ingredients
- Puff pastry sheet: Your shortcut to fancy layers without any work
- Fresh peaches: Pick ones that give a little when squeezed for best taste
- Fresh blueberries: They pop with flavor and make everything look prettier
- Granulated sugar: Brings out the fruits' natural sweetness
- Cinnamon: Gives a cozy flavor boost to the fruit mix
- Cornstarch: Keeps juices from making your crust soggy
- Egg wash: The trick for that beautiful brown crust
- Confectioners sugar: Makes your topping silky smooth
- Vanilla extract: Go for real stuff, not the fake kind
- Cream or milk: Helps get your topping just right for drizzling
Step-by-Step Instructions
- Prepare the pastry:
- Let your puff pastry sit out for exactly 15–20 minutes. This timing matters a lot - too short and it'll break, too long and you can't work with it. It should feel cool but bendable.
- Prepare the fruit mixture:
- Cut peaches into thin slices, about 1/8 inch for even baking. Mix them carefully with sugar, cinnamon, salt, and cornstarch so everything gets covered. This makes sure you get juicy fruit without a mushy crust.
- Assemble the tart:
- Put your pastry on a baking sheet lined with parchment. Line up those peach slices in rows that overlap, but leave an inch around the edges. Pack them tightly because they'll shrink while baking. Sprinkle blueberries all over and press them down lightly.
- Add the finishing touches:
- Brush the edge of the pastry with egg wash using light strokes so you don't push it onto the fruit. This gives you that gorgeous golden edge that looks like it came from a fancy bakery.
- Bake to perfection:
- Stick it in a 400°F oven for 16–18 minutes, turning the pan halfway through. Keep an eye on it at the end since pastry can burn quickly once it starts browning.
- Create the vanilla glaze:
- While it's baking, mix confectioners sugar, vanilla, and just enough cream until it flows easily. It should coat your spoon but drip off without being too thick.
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That vanilla drizzle really makes this simple tart special. I found this out when my kid wanted to add more vanilla than normal. That extra bit changed our regular dessert into something that looked store-bought, and now I always make it this way.
Storing Your Tart
This treat tastes best right after making it when the crust is super crisp. Got leftovers? Keep them covered on your counter for a day. Want to save it longer? Pop it in the fridge for up to 3 days, but the crust won't be as crispy. To perk it up, let it sit out or warm it in a 250°F oven for about 5 minutes.
Make Ahead Options
You can get things ready early to save time later. Cut peaches and mix with lemon juice so they don't brown, then stick them in the fridge for up to 8 hours. Mix your sugar stuff separately. Only thaw your pastry right before you're ready to put everything together and bake. The sweet topping can be made 3 days ahead and kept in the fridge - just warm it up a bit and stir before using.
Serving Suggestions
This easy tart works for so many occasions. For breakfast, eat it slightly warm with a spoonful of Greek yogurt. As a dessert, throw on some vanilla ice cream or fresh whipped cream. Having friends over for brunch? Cut it into small squares and serve with mimosas. The hot tart with cold ice cream creates an amazing taste experience that brings out all the flavors.
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Make this tart when you want to wow everyone - it's simple but looks amazing and will definitely become a family favorite.
Frequently Asked Questions
- → Can I use frozen fruit instead of fresh?
Sure, frozen peaches and blueberries work fine, but make sure you thaw them completely and drain off the extra juice first. Blot them with paper towels until they're dry to keep your pastry from getting soggy.
- → How do I store leftover tart?
Pop any extras in a sealed container and keep in the fridge for up to 2 days. When you want to eat it, warm it up in a 300°F oven for about 5-10 minutes to bring back some of the crunch.
- → Can I prepare this tart ahead of time?
You can get the parts ready beforehand (cut up peaches, mix your glaze stuff), but it's best to put it all together and bake it right before you eat it for the crispiest crust. If you need to, you can bake it up to 4 hours early and just warm it up later.
- → What's the easiest way to peel peaches?
Drop your peaches in boiling water for half a minute, then straight into ice water. The skins will slide right off with your fingers or a small knife. For harder peaches, just use a regular veggie peeler.
- → Can I use other fruits for this tart?
You bet! This tart works great with lots of different fruits. Try mixing strawberries and rhubarb in springtime, any berries during summer, or apples and pears when fall comes around. Just add more or less sugar depending on how sweet your fruit is.
- → Why did my puff pastry not rise well around the edges?
Make sure your pastry is thawed but still cold when you put it in the oven. Also, don't forget to leave about an inch of space around the edges with no fruit on it, and only brush egg wash on the bare crust parts.