Peachy Blueberry Vanilla Tart (Print Version)
# Ingredients:
→ Base
01 -
1 sheet of flaky pastry, left at room temp for 20 mins
02 -
1 big egg
03 -
1 tbsp 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 cream, with extra on hand to adjust thickness
# Instructions:
01 -
Take 1 sheet of flaky pastry out and let it sit for 15-20 mins until you can unfold it without it breaking.
02 -
Get your oven hot at 200°C (400°F). Put parchment on a big baking tray.
03 -
Grab a small bowl and mix the egg with water until they're totally blended.
04 -
Dump your sliced peaches in a big bowl. Sprinkle with sugar, salt, cinnamon, and cornstarch, then toss everything so each peach slice gets coated.
05 -
Carefully open up the pastry on your lined tray. If it tears, just press the broken bits together with slightly damp fingers.
06 -
Put peach slices in 3 neat lines on the pastry, but leave about 2.5 cm (1 inch) empty around the edges. Scatter blueberries on top of the peaches.
07 -
Use your brush to put egg wash on the empty pastry borders.
08 -
Pop it in the oven for 16-18 mins, turning once halfway, until the edges puff up golden brown and the fruit gets soft.
09 -
While it's cooking, mix powdered sugar, vanilla, and cream in a small bowl. Stir until smooth, adding drops of extra cream if it's too thick.
10 -
Pour the sweet glaze over your warm tart before serving. Maybe add a scoop of vanilla ice cream on the side.
# Notes:
01 -
Your pastry should be thawed enough to handle but still cool to touch for the best outcome.
02 -
This treat tastes way better when it's still warm and fresh-made.