Simple enough to make any day of the week.
When friends and family are coming over and I want to serve them something that’s a little special and sweet but I don’t have a ton of time to put it together, I turn to this simple tart. It’s as wonderful to eat as it is to look at, but it really only takes minutes to make. It’s flaky, it’s sweet, and it’s pretty as a picture, but there’s no filling to fuss over, batter to beat, or pie dough to roll out. Most importantly, it’s finger-licking good.
The combination of peach and blueberry is already a winning one, but the creamy lemon glaze brightens it up just a touch with its zing. The base is a sheet of store-bought puff pastry, so all you really need to do is let it thaw and unfold it! As it bakes, the puff pastry becomes flaky and golden brown while the peaches soften and settle into their sweetness. Likewise, the blueberries become warm little bursts of brightness in every bite.
It’s a dessert that’s dressed to impress and it tastes amazing, but as you can see, pretty much any baking novice can handle it. Slice up some fruit, arrange it nicely on some pastry, and whisk up a quick glaze. That’s it. Simple, yes. But there’s just no reason to mess with success. The results are completely mouthwatering. Its ease defies its lovely appearance, that’s for sure.
Peach Blueberry Tart
- 1 sheet puff pastry, thawed 15 minutes
- 1 large egg
- 3 large peaches, thinly sliced
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
- For the glaze:
- 1 cup powdered sugar
- Zest and juice from one lemon
- 1-2 tablespoons heavy cream
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Let sheet of puff pastry sit at room temperature for 15-20 minutes until it's pliable enough to fold without cracking.
- Place peaches in a large mixing bowl and add sugar, salt, cinnamon, and cornstarch. Gently toss to combine.
- Unfold puff pastry and place on parchment lined baking sheet.
- Layer peaches evenly on puff pastry in three rows, leaving a 1-inch border around the edge. Sprinkle evenly with blueberries.
- In a small bowl, beat egg with one tablespoon of water and brush all exposed pastry dough with egg wash.
- Bake until crust is puffed and golden brown, 16-18 minutes.
- While tart bakes, make glaze:
- In a small bowl, whisk together powdered sugar, lemon zest and juice. Add enough cream until desired consistency is reached. Drizzle over tart before serving. Enjoy!
Recipe adapted from A Farm Girl's Kitchen.