Featured Other Desserts Recipes

Blueberry Peach Tart with Vanilla Glaze

August 6, 2016

After spending the last few days experimenting with fondant, colours, and ugly cakes, i had the urge to make something simple, rustic, and just plain DELICIOUS.  I have these amazing peaches which give off an intense aroma every time the fridge is opened so i decided to make a peachy dessert!

Found this recipe online, but i tweaked it around a bit ( as usual )

Ingredients for Tart

  • 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
  • 2 tablespoons instant pastry cream ( got it from Polygel )
  • 6 tablespoons water

Ingredients for 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

Directions

  1. Remove 1 sheet of puffed pastry from the freezer; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
  2. Preheat oven to 200°(C). Line a large baking sheet with parchment paper; set aside.
  3. In a small bowl combine the egg and water; beat until well combined; set aside.
  4. 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.
  5. Mix the instant pastry cream powder with water until you reach a thick consistency.
  6. Gently unfold the puffed pastry. If its a pressed one, gently roll it.
  7. Place puffed pastry on prepared baking sheet and with a fork make small holes so it stays crispy while baking.
  8. Spread the pastry cream on the puffed pastry leaving a 1″ border around the pastry.
  9. Layer the peach mix on the puffed pastry, leaving a 1″ border around the pastry. Sprinkle the blueberries on top.
  10. Lightly brush exposed pastry crust with egg wash.
  11. Bake for 16-18 minutes until the crust is puffed up and golden brown and the peaches are tender.
  12. In a small bowl combine the confectioners’ sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
  13. Serve warm with vanilla glaze!

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There you have it! You can skip the pastry cream part if you want, but i mean it just makes it so much better!

Serve it warm with a scoop of vanilla ice cream and you are good to go!

Pinch of Love,

Mrs.Clueless

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