Easy Blueberry Peach Tart with Vanilla Glaze

Is there some thing higher than heat, effervescent pie sparkling from the oven? perhaps no longer. but this brilliant clean blueberry peach tart is certain to give any pie a run for their cash. sweet, fruity, and topped with vanilla glaze – this dessert simply screams summer!

The number one issue i love about this recipe? It’s so forgiving and smooth. <—- I guess that’s surely  things, however you understand what I imply?!? With this recipe you could take a deep breath, permit the panic pass, and honestly revel in the entire procedure of creating this dessert because the crust is already made for you; pastry puff, my friends, is the sort of top notch factor! you will need to let the pastry puff thaw for 15-20 mins before folding it out, so keep that in thoughts when planning 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 of the ooohs and aaaahs without any of the exertions known as for in conventional pie making. It’s a stunning aspect. particularly when you’re now not inside the temper to pump that elbow grease 😉.


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

For the Vanilla Glaze:

  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency


  1. dispose of 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 opened up with out cracking.
  2. Preheat oven to four hundred°(F). Line a large baking sheet with parchment paper; set aside.
  3. In a small bowl integrate the egg and water; beat until nicely mixed; set apart.
  4. Thinly slice peaches and location them in a large mixing bowl. add in the sugar, salt, cinnamon, and cornstarch; toss nicely ensuring all peaches and are coated within the cinnamon sugar blend; set apart.
  5. gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with barely wet palms.
  6. vicinity puffed pastry on organized baking sheet.
  7. Layer the peaches calmly (and very tightly) on the puffed pastry, making 3 tidy rows, leaving a 1" border across the pastry. Sprinkle the blueberries on top.
  8. lightly brush exposed pastry crust with egg wash.
  9. Bake for sixteen-18 mins, rotating as soon as all through baking, or until the crust is overvalued and golden brown and the peaches are smooth.
  10. whilst the tart bakes, make the vanilla glaze!
  11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until easy, adding more cream as needed to attain favored consistency. Drizzle over the tart proper earlier than serving.
  12. Serve heat with vanilla glaze and perhaps even a scoop of ice cream!

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