Blueberry Peach Tart with Vanilla Glaze

Is there anything better than warm, bubbling pie fresh from the oven? Maybe not. But this super easy blueberry peach tart is sure to give any pie a run for their money.

Sweet, fruity, and topped with vanilla glaze – this dessert just screams SUMMER!

Hello my friends, Happy Saturday! Do you have anything fun on the books for this weekend? After last weeks very fun but c-r-a-z-y weekend in Princeton I am looking forward to some rest and relaxation. I’m hoping to finish a book, spend some time at the farmers market, and maybe even squeeze in a light hike on Sunday afternoon. Fingers crossed it’s the mellow few days my heart and mind are after.

Ingredients

• 1 sheet of puffed pastry, thawed for 20 minutes
• 1 large egg
• 1 tablespoon water
• 3 large peaches, peeled, pitted, and thinly sliced
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch
• For the Vanilla Glaze:
• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

• Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a small bowl combine the egg and water; beat until well combined; set aside.
• Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
• Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
• Place puffed pastry on prepared baking sheet.
• Layer the peaches evenly (and very tightly) on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
• Read more please visit :bakerbynature.com

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