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    Home » Recipes » Breakfast & Brunch » Blueberry Peach Puff Pastry

    Blueberry Peach Puff Pastry

    Published: Jan 18, 2019 · Modified: Jul 1, 2020 by Jessica Robinson · This post may contain affiliate links

    9.4K shares
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    puff pastry tart with blueberries, peaches, drizzled with icing

    Puff Pastry Blueberry Peach Tart on puff pastry with a vanilla icing is perfect for a quick dessert, breakfast, or brunch.

    blueberry peach puff pastry tart drizzled with vanilla icing

    Sometimes you are looking for a quick dessert. Which is why we love this quick and easy dessert! I try and keep a few boxes of puff pastry in the freezer at all times, so when the mood strikes, we’re ready! This puff pastry tart is simple to make with any fruit, but for this particular one I chose blueberries and peaches because they do so well together. I also try and stock the freezer with fruit when it’s in season or on sale. Just place fresh fruit into freezer type Ziploc bags and plop in the freezer. Then take out when you need.

    Some more blueberry desserts we love: Blueberry Pie, Cast Iron Blueberry Pie, Sour Cream Coffee cake with Blueberries.

    fresh blueberries and peaches in a clear pyrex bowl sitting on white marble
    How to make a Puff Pastry Tart:

    Step 1: Remove the pastry sheets from the freezer and thaw for about 15 minutes at room temperature. Or until they can be easily unfolded without cracking.

    Step 2: Preheat the oven to 400 degrees F. Line 2 half sheet pans with parchment paper, set aside.

    unbaked puff pastry with blueberries and peaches

    Step 3: Place peach slices and blueberries in a small bowl. Toss them with sugar, cinnamon, tapioca, and lemon juice. Set aside.

    Step 4: Gently unfold each pastry onto the prepared baking pans. Layer peach slices evenly on each puffed pastry, making 3 neat rows on each pastry. Leave about a 1 to 1 ½-inch border around the pastry. Spoon blueberries over peaches.

    Step 5: Brush the edges of puff pastry with egg wash and bake in the preheated oven for 18-20 minutes, or until golden brown and the fruit softened. Turn your baking pans part way through cooking.

    blueberry peach puff pastry tart

    Puff pastry is really so versatile. You can even cut it into small squares and place it in a muffin tin and use for small quiches.

    If you haven’t already, don’t forget to order yourself half sheet pans and parchment sheets that fit that pan! They are so much easier than the roll of parchment paper!

    puff pastry tart with blueberries and peaches

    More Quick and Easy Desserts:

    Pecan Banana Bread

    Old-Fashioned Strawberry Shortcake

    Blueberry Pie

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 2 votes
    blueberry peach puff pastry tart
    Print Rate this Recipe

    Blueberry Peach Puff Pastry Tart

    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Blueberry Peach Puff Pastry Tart is a quick and easy dessert made with frozen puff pastry and fresh fruit.
    Course: Breakfast or Brunch, Desserts
    Cuisine: American
    Servings: 6 people
    Calories: 696kcal
    Author: Jessica Robinson

    Ingredients

    • 2 sheets puff pastry thawed for 15 minutes
    • 4 large peaches pitted and thinly sliced
    • 1 pint fresh blueberries
    • 2 teaspoons lemon juice
    • 1 tablespoon instant tapioca
    • ¼ cup granulated sugar
    • ½ teaspoon ground cinnamon
    • egg wash 1 large egg and 1 teaspoon water whisked together

    Icing:

    • 1 ½ cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons whole milk

    Instructions

    • Remove the pastry sheets from the freezer and thaw for about 15 minutes at room temperature. Or until they can be easily unfolded without cracking.
    • Preheat the oven to 400 degrees F.
    • Line 2 half sheet pans with parchment paper, set aside.
    • Place peach slices and blueberries in a small bowl. Toss them with sugar, cinnamon, tapioca, and lemon juice. Set aside.
    • Gently unfold each pastry onto the prepared baking pans. Layer peach slices evenly on each puffed pastry, making 3 neat rows on each pastry. Leave about a 1 to 1 ½-inch border around the pastry. Spoon blueberries over peaches.
    • Brush the edges of puff pastry with egg wash and bake in the preheated oven for 18-20 minutes, or until golden brown and the fruit softened. Turn your baking pans part way through cooking.
    • While the pastry cooks, whisk together the ingredients for the icing. Add more or less milk to achieve your desired consistency. Drizzle over the tart before serving. Serve with vanilla ice cream if desired.

    Nutrition

    Calories: 696kcal | Carbohydrates: 98g | Protein: 8g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 307mg | Fiber: 5g | Sugar: 55g | Vitamin A: 370IU | Vitamin C: 14.9mg | Calcium: 25mg | Iron: 2.6mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Comments

    1. Maryann says

      July 07, 2022 at 4:00 pm

      What can I use in place of tapioca ?

      Reply
      • Jessica Robinson says

        July 07, 2022 at 4:07 pm

        While we personally prefer and highly recommend quick tapioca, you can certainly use cornstarch or cornstarch flour.

        Reply
    2. Becca says

      August 22, 2021 at 4:38 pm

      What would be the best way to store any leftovers? It turned out amazing! And if love to be able to pre make this for events.

      Reply
      • Jessica Robinson says

        August 22, 2021 at 5:33 pm

        So glad to hear you loved it! I would probably store it in an airtight container in the fridge during hot, humid months. Otherwise it’s probably fine overnight on the kitchen counter covered with some plastic wrap. (You can pre-make it and plop the entire thing, unbaked into the freezer to save you time!)

        Reply
    3. Gerri says

      July 10, 2020 at 10:26 am

      5 stars
      This is amazing. I followed the recipe exactly and it’s like it’s from the bakery!

      Reply
      • Jessica Robinson says

        July 10, 2020 at 10:34 pm

        Thanks so much Gerri! Glad to hear you enjoyed it!

        Reply
    4. Lisa Hatfield says

      March 11, 2019 at 12:37 am

      5 stars
      I am taking this to your family Easter brunch, it is beautiful and so festive!

      Reply
      • Jessica Robinson says

        March 14, 2019 at 11:01 pm

        I’m so glad you’re going to make this one. You can really use whatever fruit you love.

        Reply

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    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

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