Healthy Recipes | Easy Blueberry Peach Tart with Vanilla Glaze

Is there anything better than warm, bubbling pie fresh from the oven? Maybe not. But this super easy blueberry peach tart is sure to give any pie a run for their money.

Hello my friends, Happy Saturday! Do you have anything fun on the books for this weekend? After last weeks very fun but c-r-a-z-y weekend in Princeton I am looking forward to some rest and relaxation. I’m hoping to finish a book, spend some time at the farmers market, and maybe even squeeze in a light hike on Sunday afternoon. Fingers crossed it’s the mellow few days my heart and mind are after.

The number one thing I love about this recipe? It’s so forgiving and easy. <—- I guess that’s actually two things, but you know what I mean?!? With this recipe you can take a deep breath, let the panic go, and really enjoy the whole process of making this dessert because the crust is already made for you; pastry puff, my friends, is such a wonderful thing! You will need to let the pastry puff thaw for 15-20 minutes before folding it out, so keep that in mind when planning to bake this. After that you’ll just fold it out, fill it with fruit, and bake it to sweet golden perfection.

This Fresh Peach and Blueberry Tart makes a great summer dessert!  It is nestled in flaky puffed pastry and topped with fruits and a yummy glaze.

Easy Blueberry Peach Tart with Vanilla Glaze

Prep Time: 20 mins
Cook Time: 20 mins

Total Time: 40 mins

Yield: 1 large tart, 6 slices

Ingredients:

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

For the Vanilla Glaze:

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

Instructions:

1. First, Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
2. Second, Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
3. Next, In a small bowl combine the egg and water; beat until well combined; set aside.
4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
5. Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
6. Place puffed pastry on prepared baking sheet.
7. Layer the peaches evenly (and very tightly) on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
8. Lightly brush exposed pastry crust with egg wash.
9. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
10. While the tart bakes, make the vanilla glaze!
11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
12. Serve warm with vanilla glaze and maybe even a scoop of ice cream!?

Notes:

• Be sure to leave a one inch boarder around the tart, this helps ensure the edges don't get soggy.

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