Blueberry Peach Tart

July is National Blueberry Month. Blueberries are in abundance and no better way to use them than in a quick 30 minute blueberry peach tart!




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

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream, more if needed to achieve desired consistency


  1. Remove one sheet of puffed pastry from the freezer, thaw for 15-20 minutes at room temperature. Preheat oven to 400ºF. Line a large baking sheet with parchment paper, set aside. 
  2. In a small bowl, combine the egg and water. Beat until combined and set aside. 
  3. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch. Toss well to ensure all peaches and are coated in the cinnamon sugar mix. Set aside. 
  4. Gently unfold the puffed pastry. If it does crack, gently press the tears back together with wet fingers. Place puffed pastry on prepared baking sheet. 
  5. Layer the peaches evenly and very tightly on the puffed pastry, making 3 tidy rows, leaving a 1-inch border around the pastry. Sprinkle the blueberries over the top. 
  6. Lightly brush exposed pastry crust with the egg wash. Bake for 16-18 minutes or until golden brown, rotating once during baking. 
  7. While the tart bakes, make the glaze. In a small bowl, combine the powdered sugar, vanilla, and cream. Whisk until smooth, adding more to reach desired consistency. Drizzle over tart right before serving. Serve warm! 

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