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Get ready for a super laid-back blueberry peach tart, packed with all the good stuff that summer brings. I stumbled across this during a late August fruit haul, and now I whip it up anytime I need a quick sweet treat when friends drop by. There’s nothing fancy here—just flaky crust, juicy peaches, a burst of blueberries, and you’re done. It’s low-stress but looks like you tried hard.
I brought this to a backyard brunch last week, and people fought over the last sticky bit. The real magic? Caramelized peach juice bubbling up to form sweet, nearly chewy edges. Everyone wanted those golden corners.
Ultimate Ingredients Rundown
- Puff Pastry: Go for the all-butter stuff if you find it—those layers are wild. Keep it super cold right till you use it
- Heavy Cream: Mix this into your glaze for a dreamy, glossy finish. Milk is fine if you have to, but cream is king
- Vanilla Extract: Splurge on the real deal for the glaze. It’s worth it—gives the whole thing a warm, deep flavor
- Blueberries: Fresh berries all the way—if you use frozen, you’ll end up with a soggy mess
- Peaches: Look for slightly soft peaches that smell sweet up close. Skip the mushy or rock-hard ones
Step-by-Step Directions
Get That Pastry Ready
Take your frozen pastry out and let it chill on the counter for just about 20 minutes. You need it flexible to unfold, but not warm or it won’t puff in the oven
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Whip Up the Egg Wash
Mix a whole egg with water until it’s smooth and looks a little frothy. Brush it on—those edges bake up shiny and beautifully bronze
Handle the Fruit Like a Pro
Cut peaches into thin, even slices—about a quarter-inch thick. Toss gently with the sugar blend so every slice gets coated. Don’t skip the cornstarch, or your tart won’t glue together—it thickens up the juices as it bakes
Smart Build
Lay the peach slices down in a snug, overlapping stack. Keeps the juice from wrecking the crust and lets everything cook up right. Drop blueberries into the empty spots between peaches—it’s more for practicality than style
Nail the Baking
Set your timer for 16 to 18 minutes. You want the edges deep golden and fruit just a little gooey and caramelized. Give it a spin halfway through for even color
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Glaze Like a Pro
Pour cream into your glaze mix a bit at a time—don’t dump it all in. You’re looking for something that’ll drizzle thick but run just enough to cover everything with a nice shine
Why Summer Fruit Slaps
Peaches get way sweeter when left on the counter—don’t shove them in the fridge
Pick berries that look almost dusty—that dull gray bloom means they’re good to go
The combo of peaches and blueberries gives you both tang and sweetness in every bite
Peaches mean a lot in my family—my grandma had a tree that seemed magical because every peach tasted like candy. This tart is a throwback to long, lazy, sun-baked afternoons making simple things that tasted so good.
Picking and Storing Fruit the Easy Way
Go for peaches that are heavy for their size and smell amazing. Skip the rock-hard ones—they’ll never sweeten fully
Keep the finished tart covered at room temp for a couple days, but it’s at its best fresh
To re-crisp leftovers, toss a slice in a 300°F oven for around 6 minutes. It perks right up
One of my favorite things? Swapping out the fruit depending on the season. One chilly night, I tried pears and figs instead of peaches—unreal. You can riff on this any way you like, all year long.
Change It Up For Any Season
This isn’t just for summer. In spring, go with strawberries and rhubarb. Fall’s awesome with apples and blackberries. In winter, try sliced poached pears and tart cranberries. It all comes down to what’s ripe and tasty—same method, just a different fruit mood each season.
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Easy Make-Ahead Strategy
This tart is a lifesaver for busy days. Cut the fruit, mix your sugar blend, and roll out the pastry hours ahead—just wrap the dough up tight and keep it chilled. When people show up, throw it all together and bake. Your place will smell incredible in no time.
Little Tricks the Pros Swear By
Lightly score a skinny border around the pastry before stacking the fruit—it puffs up huge and makes a nice edge
Brush the base with fine cookie crumbs or ground nuts first—they soak up extra juice and add a cool layer of flavor
If you want the crispiest bottom, bake the pastry alone for five minutes before topping it. Just cook it a few minutes less at the end
Baking this over and over, I’ve realized it’s not about getting everything perfect. A little wonkiness from bubbling fruit or uneven edges makes it feel handmade and special. Every time, it reminds me good food brings everyone together—those are the moments that stick.