Peach Tart with Glaze (Print Version)
Juicy peaches and plump blueberries layered on crispy puff pastry. Sweet vanilla glaze ties it all together for a simple treat.
# Ingredients:
→ Base
01 -
1 egg, large
02 -
1 tablespoon of water
03 -
1 sheet of puff pastry, thawed for 20 minutes
→ Filling
04 -
3 ripe peaches, peeled, sliced thin, and pitted
05 -
A teaspoon of cornstarch
06 -
1½ cups blueberries, fresh
07 -
¼ teaspoon of ground cinnamon
08 -
1/4 cup plain sugar
09 -
A small pinch of salt
→ Vanilla Glaze
10 -
1 teaspoon vanilla
11 -
A cup of powdered sugar
12 -
2 tablespoons milk (or cream), add more if it’s too thick
# Steps:
01 -
Let puff pastry sit out for about 15-20 minutes to soften. Set oven to 400°F and get a baking sheet with parchment ready.
02 -
Whisk the egg and water together well until it’s smooth.
03 -
Combine peach slices with sugar, cinnamon, salt, and cornstarch, making sure everything’s mixed evenly.
04 -
Put pastry on the baking sheet. Lay out peach slices in 3 snug rows, leaving about an inch of space at the edges. Scatter blueberries over the top. Brush the extra pastry edge with the egg wash.
05 -
Place in the oven and bake for 16 to 18 minutes, turning it halfway through, until the crust is browned and the fruit is soft.
06 -
Stir together powdered sugar, vanilla, and milk until smooth. Add a bit more milk if you need to thin it out.
07 -
Pour the glaze on top when served. It tastes best warm.
# Helpful Notes:
01 -
Keep a 1-inch space around the edges to stop sogginess.
02 -
Goes great with a scoop of ice cream.