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blueberry peach puff pastry tart
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Blueberry Peach Puff Pastry Tart

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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 696kcal

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