If you’re looking for a beautiful and delicious dessert that captures the flavors of summer, this Easy Blueberry Peach Tart with Vanilla Glaze is the ultimate pick. In this article, you’ll learn how to make this fruit-packed tart using puff pastry, fresh fruit, and a sweet vanilla glaze that ties it all together. We’ll walk through step-by-step instructions, share tips for the best texture, and explore why this recipe is perfect for your next gathering or quiet weekend bake. Whether you’re new to baking or a seasoned pro, this tart is simple to prepare and big on payoff visually and flavor-wise. We’ll also guide you on variations, storage tips, and creative ways to serve it.
Easy Blueberry Peach Tart with Vanilla Glaze: A Summer Dessert Favorite
Table of Contents
A Sweet Summer Memory: Why This Tart Is Close to My Heart
How this blueberry peach tart became a family staple
The very first time I made this Easy Blueberry Peach Tart with Vanilla Glaze, it was for a late summer potluck in my sister’s backyard. I’d picked fresh peaches from a local orchard that morning and had a surplus of blueberries from the farmer’s market. I wanted something rustic but charming, something that didn’t require rolling out pie crust. Puff pastry was the answer.
From that afternoon on, this tart became my go-to for warm-weather gatherings. The flaky crust, bubbling fruit, and drizzle of silky glaze had everyone asking for the recipe. It reminded me of Peach Blueberry Crisp, but this one had a more elegant finish.
Now, whenever peach season rolls around, I know it’s time to thaw out puff pastry and bring out the blueberries. The recipe has become a family tradition—and hopefully, it will become one of yours, too.
Why this recipe works every time
You don’t need a tart pan, pie weights, or even advanced baking skills. One sheet of puff pastry and a few ripe fruits get the job done. What makes this tart truly shine is the contrast: buttery, crisp pastry layered under tender peaches, juicy blueberries, and that dreamy vanilla glaze.
It’s incredibly versatile just like the Peach Cobbler Cheesecake Fruit Salad, it walks the line between easy and impressive. Plus, it bakes in under 30 minutes.
Using store-bought pastry means less prep. The natural juices of the fruit create a syrupy base that soaks slightly into the dough (without getting soggy, thanks to a cornstarch coating), while the vanilla glaze adds a bakery-style finish. And let’s be honest—it’s stunning on the table.
From Puff Pastry to Perfect Tart: How to Prep and Bake It Right
Ingredients you’ll need for success
This Easy Blueberry Peach Tart with Vanilla Glaze calls for minimal ingredients, but each plays a key role in flavor and texture. Here’s everything you’ll need:
For the tart:
1 sheet puff pastry, thawed for 20 minutes
1 large egg
1 tablespoon water (for egg wash)
3 large peaches, peeled, pitted, and thinly sliced
1½ cups fresh blueberries
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon cornstarch
For the glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk or heavy cream (more if needed)
If you’ve ever tried Peach Crumb Bars, you’ll recognize the peach-cinnamon pairing—it’s what brings cozy warmth to this tart’s bright summer fruit.
Step-by-step: assembling your tart
Preheat your oven to 400°F (200°C). Place a sheet of parchment paper on a baking sheet and lay the puff pastry on top. Use a sharp knife to score a ½-inch border around the edge (don’t cut all the way through). This creates the crust edge that will puff up during baking.
Beat the egg with 1 tablespoon water and lightly brush the pastry edges. This gives it a rich, golden color after baking.
In a bowl, gently mix the sliced peaches and blueberries with the sugar, salt, cinnamon, and cornstarch. The cornstarch helps thicken the juices as the tart bakes.
Spread the fruit mixture evenly in the center of the pastry, staying inside the scored border. Let it pile slightly—it shrinks down during baking.
Bake for 20–25 minutes until the edges are puffed and golden and the fruit is bubbling. Let it cool on the pan for at least 10 minutes.
Whisk together powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle over the cooled tart just before serving.
The result? Something worthy of a bakery window, but easier than making a Lemon Blueberry Bread.
Twist It Your Way: Variations, Serving Tips & How to Store It
Creative ways to switch up this tart
This Easy Blueberry Peach Tart with Vanilla Glaze is incredibly flexible. You can customize it based on what’s in season or what flavors you love most. Here are some tasty swaps and additions to try:
Fruit substitutes: Try nectarines instead of peaches for a floral edge, or swap blueberries for raspberries or blackberries. You could also mix in strawberries like in this Summer Berry Poke Cake for an extra vibrant combo.
Add a crunch: Sprinkle sliced almonds or chopped pecans over the fruit before baking for extra texture.
Spice it up: Add a pinch of cardamom or nutmeg to the cinnamon for a warmer, more complex flavor profile.
Make it mini: Cut the puff pastry into smaller rectangles to create individual servings—great for brunches or parties.
Inspired by the layered flavors in Honey Peach Cream Cheese Cupcakes, you could even layer a thin smear of cream cheese underneath the fruit for a tangy, creamy surprise.
How to serve and store it
Serve the tart warm or at room temperature, either solo or with a scoop of vanilla ice cream or dollop of whipped cream. It also pairs beautifully with a chilled glass of Homemade Peach Lemonade or a fruity tea.
To store leftovers:
Place cooled tart slices in an airtight container.
Store in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 5–7 minutes to re-crisp the pastry.
Avoid microwaving—it can make the pastry soggy. For longer storage, wrap tightly and freeze for up to a month. Let thaw in the fridge overnight, then warm before serving.
For a lighter refresh, this tart is also amazing served chilled, similar to how Peach Sorbet offers a cool contrast in summer.
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Easy Blueberry Peach Tart with Vanilla Glaze: A Summer Dessert Favorite
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Blueberry Peach Tart with Vanilla Glaze is the perfect summer dessert—quick, beautiful, and packed with fresh fruit on flaky puff pastry.
Ingredients
1 sheet of puff pastry, thawed for 20 minutes
1 large egg
1 tablespoon water
3 large peaches, peeled, pitted, and thinly sliced
1½ cups fresh blueberries
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon cornstarch
For the Vanilla Glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk or heavy cream, more if needed
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Lay puff pastry on sheet and score a ½-inch border.
3. Whisk egg and water, then brush edges of pastry.
4. Toss peaches and blueberries with sugar, salt, cinnamon, and cornstarch.
5. Arrange fruit inside scored border of pastry.
6. Bake 20–25 minutes until golden and bubbling.
7. Let tart cool for 10 minutes on sheet.
8. Whisk glaze ingredients until smooth and drizzle over tart.
Notes
Best served warm or at room temperature.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Answering Your Tart Questions: Puff Pastry Tips & More
FAQ 1: Can I use frozen fruit instead of fresh?
Yes, you can use frozen peaches or blueberries. Just make sure to thaw and drain them thoroughly to avoid excess moisture, which can make the puff pastry soggy. If using frozen, add an extra ½ teaspoon of cornstarch to help absorb juices. For another fruit-forward dessert using frozen ingredients, try the Peach Cobbler Egg Rolls.
FAQ 2: How do I keep the tart bottom from getting soggy?
Scoring the puff pastry border, baking on parchment, and using cornstarch in the fruit mix all help reduce sogginess. Letting the tart cool on a rack also prevents steam from getting trapped underneath.
FAQ 3: Can I make this tart ahead of time?
You can prepare the fruit and glaze ahead, but assemble the tart right before baking. The pastry performs best when freshly baked. You can store the cooled, glazed tart at room temperature for a few hours before serving.
FAQ 4: Do I need to peel the peaches?
Peeling is optional, but it creates a smoother bite and better texture. For a shortcut, you can blanch the peaches in boiling water for 30 seconds and the skins will slip off easily. Or keep the skins on for a rustic vibe like you might find in Classic Peach Jam.
Conclusion: Why You’ll Keep Coming Back to This Tart
This Easy Blueberry Peach Tart with Vanilla Glaze hits all the right notes—crisp, golden pastry, juicy sweet fruit, and a dreamy drizzle that ties everything together. Whether you’re baking for brunch, dessert, or a casual summer evening, this tart brings a special touch without a lot of effort. It’s the kind of dessert that makes people pause for that first bite, just like Blueberry Banana Zucchini Bread does with its unexpected flavor combo. And once you’ve tried it, you’ll find yourself reaching for this recipe every time you bring home a basket of peaches and blueberries. I know I do.
