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Healthy Recipes | Fresh Peach and Blueberry Tart

Carol Blair
Monday, 16 September 2019
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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.

If you are looking for a quick and easy dessert then this Fresh Peach and Blueberry Tart will be one you’ll want on your must try list!  I’m so into fresh fruits this year and have been really trying to incorporate them into lots of my dishes.  And I did I mention quick?  Yep! and once it goes in the oven, you’ll be enjoying this beautiful tart in 25-30 minutes.  It really best when served warm but it also tastes good when left at room temperature.  So who’s pulling up a chair for this tasty treat??

Once in a while their dog, Belle, would come by and want one of us to throw this toy in the lake.  Such a relaxing life!  Our men were off trying to provide for the families by fishing in the near by lakes.  Everyone had a great time.  I love life at the lake and being on lake time.  Get up whenever, just throwing on some clothes and don’t even need to do make-up!  It’s the best.

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.

Fresh Peach and Blueberry Tart 

Yield: 6 
Prep time: 10 Minutes
Cook time: 16 Minutes
Total time: 26 Minutes

Ingredients:

  • 1 teaspoon cornstarch
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 puffed pastry sheet thawed according to directions
  • 2 peaches pitted and thinly sliced (skins stay on)
  • 1 cup fresh blueberries
  • 1 large egg
  • 1 tablespoon water

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Instructions:

  1. First, Preheat your oven to 400 degrees and line a baking sheet with a piece of parchment paper a bit bigger than the puffed pastry size
  2. Second, When pastry is thawed and ready, slightly roll it with your rolling pin to make it 1" bigger on the long side and then place on parchment paper
  3. Next, In a small bowl combine the sugar, salt, cinnamon and cornstarch. Toss peaches gently in mixture before adding to pastry
  4. Place peaches in 3 rows down the long side overlapping - be sure to leave 1" around all edges.
  5. Place blueberries on top
  6. Mix the egg and water until mixed well then brush the edges of the pastry (you will not need it all)
  7. Place in oven and set time to 16 minutes. About halfway through turn your pan
  8. When pastry is puffed and golden, remove from oven and place on a wire rack
  9. Make the vanilla glaze by combining the powdered sugar, vanilla and enough milk to make it to the desired consistency you want
  10. Drizzle on top of warm tart and serve immediately.


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Carol Blair

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