Peach Blueberry Vanilla Tart (Print Version)

# Ingredients:

→ Base

01 - 1 egg, beaten lightly
02 - 1 tablespoon water, stirred together with the egg
03 - 1 puff pastry sheet, defrosted for about 20 minutes

→ Filling

04 - 1 teaspoon cornstarch
05 - A pinch of cinnamon (1/4 teaspoon)
06 - 3 fresh peaches, peeled, sliced thin, and pits removed
07 - 1/4 teaspoon salt to enhance flavor
08 - 1 1/2 cups of blueberries, washed and fresh
09 - 1/4 cup of white sugar

→ Vanilla Glaze

10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons of cream or milk, with extra if it needs thinning
12 - 1 cup powdered sugar

# Instructions:

01 - Take the frozen puff pastry out and let it soften at room temperature for 15-20 minutes. It should be flexible for folding but not overly soft.
02 - Heat your oven to 400°F (200°C). Get a baking sheet ready by covering it with parchment paper.
03 - Stir together the water and egg in a small dish until it's smooth and all blended.
04 - Combine peach slices, sweetener, cinnamon, salt, and cornstarch in a big bowl. Mix until everything is evenly coated.
05 - Carefully unfold the softened sheet of pastry onto the parchment-lined baking sheet. Smooth out any cracks with damp fingers, pressing them together gently.
06 - Spread the peaches in three neat rows, leaving about an inch (2.5 cm) of empty border around the edges. Scatter blueberries over the peaches so they’re evenly distributed.
07 - Use a pastry brush to coat the exposed edges of the puff pastry with the egg mixture.
08 - Bake for 16 to 18 minutes, turning the pan halfway through, until the crust is golden and flaky, and the peaches are tender.
09 - While the tart cooks, make the glaze by whisking powdered sugar with vanilla and cream. Adjust consistency by adding more cream if necessary.
10 - Pour the finished glaze on the tart while it’s warm. You could pair it with vanilla ice cream for an extra treat.

# Notes:

01 - For smooth handling, the pastry should defrost enough to open but stay slightly chilled.
02 - It’s best to enjoy the tart fresh and warm on the same day.

Back