Liar, liar! Pants on fire! That’s pretty much what you should likely be saying to me right about now. Just 3 days ago I waxed poetic over all the lovely peach recipes I’ve made over the last two weeks. I mourned the end of the plethora of peaches ending with that wonderful Balsamic Peach Bundt Cake. Lo and behold, another peach recipe! Truth be told, as I wrote the balsamic peach bundt cake post I had completely and totally forgotten about this little Blueberry Peach Tart.
I don’t know how that happened because this simple, juicy, blueberry dotted peach tart was so tasty. I had originally intended to make this with peaches and raspberries however, when I went to retrieve them I came to find out little mouths had eaten the majority of those tart little jewels. Thankfully I adore blueberries with peaches just as much and they were the perfect addition to this quick, easy to make puff pastry tart.
I stumbled upon this tart while perusing Delishhh, which just so happened to be my assignment for The Secret Recipe Club this month. Ewa’s site isn’t new to me. I’ve read it over the years but I loved being officially assigned her blog. Now, I had the perfect excuse to really delve into the archives and discover some recipes I hadn’t seen before on her site.
I’ll tell ya right now, at some point you will see me making her Plum and Mascarpone Pie. Yowza! That sounds good to me. And since I tend to have a soft spot for pies and tarts, I found myself leaning toward making her Roasted Vegetable Tart. However, as you already know I was on a gigantic, monstrous, out of control peach kick. So her Rustic Peach Tart was my starting point and the inspiration behind this Blueberry Peach Tart. I made a few adjustments but kept the heart of the recipe very much intact. The end result is a flaky, buttery, puff pastry tart topped with plump, juicy blueberries and tender, ripe peaches.
One Year Ago: Cherry Nutella Swirl Muffins
Two Years Ago: Ginger Apricot Cake
Flaky, buttery, puff pastry tart topped with plump, juicy blueberries and tender, ripe peaches.
- 1 package of puff pastry thawed
- 1 tablespoons coarse sugar
- 1 tablespoon all purpose flour, plus more for dusting
- 3 large peaches, sliced
- 1 cup blueberries
- 2 tablespoons granulated sugar, divided
- 1/2 teaspoon salt
- 2 tablespoons cream cheese, softened
- 2 tablespoon apricot preserves
- 1 tablespoon water
- vanilla ice cream for serving, optional
- Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
- Roll pastry out on a lightly floured work surface to a 12 x 14 inch rectangle. Using a sharp knife, score the dough to form a 1-inch border. Prick the dough inside the border using the tines of a fork.
- Sprinkle the border with 1 tablespoon coarse sugar. Refrigerate 10 minutes then bake until puffed and golden brown, 10-15 minutes.
- In a large bowl, gently toss peach slices and blueberries with 1 tablespoon flour and the remaining 1 tablespoon granulated sugar and salt.
- Remove crust from oven when it’s puffed and golden brown. Using a fork, gently press down the inside border of the dough.
- In a small bowl, whip together softened cream cheese with remaining 1 tablespoon granulated sugar using a hand mixer on medium speed. Gently spread the cream cheese in a thin layer over crust inside border.
- Top the crust with fruit mixture and arrange as desired. Bake until fruit is tender, 15-20 minutes. If crust begins to brown too quickly, tent loosely with foil.
- Remove from oven and turn oven to broil. In a small bowl, vigorously stir together apricot preserves and water until thinned. Brush crust and fruit with preserves. Return to oven 1-2 minutes until lightly caramelized being careful not to burn the crust.
- Remove tart from oven and set on a wire rack to cool slightly. Serve warm or room temperature with a scoop of vanilla ice cream, if desired.
Adapted from Delishhh