Peach Blueberry Vanilla Tart

This gorgeous blueberry peach tart with sweet vanilla drizzle turns basic items into a showstopping treat that'll make folks think you slaved away all afternoon. The crispy, airy puff pastry works as the ideal base for juicy summer fruits, and the vanilla topping adds just enough sweetness to make everything pop.

I whipped this tart up for the first time when friends dropped by without warning and I needed something fancy in a hurry. When I brought this pretty creation to the table and saw their reactions, I knew right away it'd be a keeper in my collection.

Ingredients

• Puff pastry sheet: Your shortcut to flaky goodness without any hard work
• Fresh peaches: Go for ones that give just a little when squeezed for ideal sweetness
• Fresh blueberries: They'll give you pops of flavor and pretty color
• Granulated sugar: Brings out the fruit's natural sweetness
• Cinnamon: Gives the fruit filling a cozy flavor boost
• Cornstarch: Keeps fruit juices from making your crust soggy
• Egg wash: Makes your crust turn beautifully golden
• Confectioners sugar: Forms the foundation of your smooth topping
• Vanilla extract: Grab the real stuff, not fake, for best taste
• Cream or milk: Helps you get your drizzle just right

Step-by-Step Instructions

Prepare the pastry:

Let your puff pastry sheet sit out for exactly 15–20 minutes at room temp. This timing matters a lot. Too short and it'll break, too long and it gets sticky. You want it cool but bendable.

Prepare the fruit mixture:

Cut peaches into thin slices, about 1/8 inch thick so they cook evenly. Mix them gently with sugar, cinnamon, salt, and cornstarch till every piece gets a coating. This trick makes your filling juicy but not watery.

Assemble the tart:

Put your pastry on a baking sheet lined with parchment. Set the peach slices in tight, overlapping rows but leave a one inch edge all around. Pack them tightly since they'll shrink while baking. Sprinkle blueberries all over the peaches and press them down lightly.

Add the finishing touches:

Brush the pastry border with egg wash using light strokes so you don't get it on the fruit. This gives your crust that shiny golden look that makes it seem 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 for even browning. Watch it closely near the end because puff pastry can burn quickly once it's golden.

Create the vanilla glaze:

While it's baking, stir together confectioners sugar, vanilla, and just enough cream until it flows smoothly. Your glaze should coat a spoon but still drip off without much effort.

The vanilla drizzle really makes this simple tart stand out. I found this out when my kid suggested adding more vanilla than called for. That extra splash turned our ordinary dessert into something special, and now I always make it this way.

Storing Your Tart

This tart tastes best on the day you make it when the pastry's super flaky. Got leftovers? Keep them covered on your counter for up to 24 hours. If you need longer, put it in the fridge for up to 3 days, but know the pastry won't be as crisp. Want to perk it up? Let it sit out till it reaches room temp or warm it briefly in a 250°F oven for about 5 minutes.

Make Ahead Options

You can get parts ready ahead of time to speed things up. Cut peaches and toss with lemon juice so they don't brown, then stick them in the fridge for up to 8 hours. Mix your sugar blend separately. Thaw the puff pastry right before you put everything together and bake. You can make the glaze up to 3 days early and keep it covered in the fridge. Just warm it slightly and give it a stir before you use it.

Serving Suggestions

This tart works for so many different times. For breakfast, eat it a bit warm with a spoonful of Greek yogurt on top. As a dessert, throw on some vanilla ice cream or fresh whipped cream. Having a fancy brunch? Cut it into little squares and serve with mimosas. The warm tart next to cold ice cream creates an amazing taste experience as the temperatures play off each other.

Bring this tart out when you want to wow everyone—it's an easy but knockout dessert that'll quickly become a family favorite.

Foire aux questions sur la recette

→ Can I swap fresh fruit for frozen?

You can! Just fully thaw and dry frozen peaches or blueberries first. Paper towels work great to remove any leftover moisture, so your tart stays crisp.

→ What’s the best way to store leftovers?

Pop any extras into a sealed container and refrigerate for up to 2 days. Before serving again, warm it up in a 300°F oven for 5-10 minutes to crisp it back up.

→ Can I prep parts beforehand?

Yes, you can slice the fruit and make the glaze earlier. But for the freshest result, assemble and bake it right before eating. Baked it early? Quickly heat it up before serving for extra crispness.

→ Have a trick for peeling peaches?

Quickly dip whole peaches into boiling water for about 30 seconds, then plunge them into ice water. The skin should slip right off. For firmer fruit, try a simple vegetable peeler.

→ Can I try different fruits?

For sure! Swap in whatever’s in season. Mix and match berries for summer, or add apples and pears for cozy fall vibes. Mixed fruits are great too—adjust sugar to suit the sweetness.

→ Why didn’t the puff pastry rise right?

Double-check the dough’s both thawed and cold before baking. Keep a clean 1-inch border free of fruit and liquid. Only brush the exposed edges with egg wash for a crisp crust!