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This summer tart combines fresh peaches and blueberries nestled in flaky puff pastry, finished with a vanilla glaze. The natural sweetness of ripe fruit creates an elegant dessert that's surprisingly simple to prepare.
I discovered that scoring the pastry properly and arranging fruit tightly creates the best texture and presentation.
Essential Ingredients Guide
- Puff pastry: All-butter for best flavor
- Peaches: Ripe but firm, sliced thin
- Blueberries: Fresh over frozen
- Cornstarch: Thickens fruit juices
- Vanilla: Pure extract for glaze
Step-by-Step Method
Prepare Base
- Score border carefully
- Brush edges with egg wash
- Prick center with fork
- Keep pastry cold
- Work quickly
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Layer Fruit
- Toss with sugar mixture
- Arrange overlapping peaches
- Fill gaps with berries
- Stay within border
- Press gently
Perfect the Finish
- Bake until golden
- Cool slightly
- Drizzle glaze evenly
- Let set before cutting
- Serve warm
Make-Ahead Tips
Prepare fruit mixture ahead. Assemble and bake just before serving.
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Years of making fruit tarts taught me that proper preparation of both pastry and fruit creates the perfect balance of flaky crust and juicy filling.
Frequently Asked Questions
- → Can I use different fruits?
- Yes, try other stone fruits, berries, or apples. Just make sure they're sliced thinly and not too wet.
- → Why did my pastry get soggy?
- Leave a proper border and don't skip the cornstarch - it helps absorb excess fruit juice.
- → Can I make this ahead?
- Best served fresh and warm. The pastry loses crispness if made too far ahead.
- → How do I know when it's done?
- The pastry should be golden brown and the fruit should be tender when pierced.
- → Why thaw the puff pastry?
- Thawing makes it pliable enough to work with without breaking. Don't let it get too warm.