Easy Blueberry Peach Tart

Easy Blueberry Peach Tart

The number one component i really like approximately this recipe? It’s so forgiving and smooth. <—- I wager that’s certainly  matters, however you realize what I imply?!? With this recipe you could take a deep breath, let the panic move, and virtually enjoy the entire procedure of creating this dessert because the crust is already made for you; pastry puff, my pals, is the sort of wonderful component! you'll need to allow the pastry puff thaw for 15-20 minutes before folding it out, so keep that in thoughts when making plans to bake this. After which you’ll simply fold it out, fill it with fruit, and bake it to sweet golden perfection.

This Blueberry Peach Tart will get you all the ooohs and aaaahs without any of the labor known as for in traditional pie making. It’s a beautiful issue. specifically whilst you’re no longer inside the mood to pump that elbow grease.


  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 1 sheet of puffed pastry, thawed for 20 minutes
  • 1 large egg
  • 1 teaspoon cornstarch
  • 3 large peaches, peeled, pitted, and thinly sliced
  • 1 1/2 cups fresh blueberries

For the Vanilla Glaze :

  • 2 tablespoons of milk OR heavy cream
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 mins at room temperature, or until it is able to without difficulty be spread out with out cracking.
  2. Preheat oven to 400°(F). Line a big baking sheet with parchment paper; set apart.
  3. In a small bowl combine the egg and water; beat until properly combined; set aside.
  4. Thinly slice peaches and area them in a big blending bowl. add in the sugar, salt, cinnamon, and cornstarch; toss nicely ensuring all peaches and are coated inside the cinnamon sugar blend; set aside.
  5. lightly unfold the puffed pastry. If it does crack, gently press the tears again collectively and mend with slightly wet fingers.
  6. area puffed pastry on organized baking sheet.
  7. Layer the peaches calmly (and very tightly) at the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
  8. lightly brush uncovered pastry crust with egg wash.
  9. Bake for 16-18 minutes, rotating as soon as at some point of baking, or till the crust is overrated and golden brown and the peaches are soft.
  10. while the tart bakes, make the vanilla glaze!
  11. In a small bowl integrate the confectioners' sugar, vanilla, and cream; whisk till easy, including greater cream as needed to attain preferred consistency. Drizzle over the tart proper before serving.
  12. Serve warm with vanilla glaze and perhaps even a scoop of ice cream!?
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