Hi my companions, Happy Saturday! Do you have a fabulous time on the books during the current end of the week? After a weeks ago extremely fun however c-r-a-z-y end of the week in Princeton I am anticipating some rest and unwinding. I'm wanting to complete a book, invest some energy at the ranchers market, and perhaps press in a light climb on Sunday evening. Fingers crossed it's the smooth couple of days my heart and psyche are after.
This Blueberry Peach Tart will get all of you the ooohs and aaaahs with no of the work called for in conventional pie making. It's a lovely thing. Particularly when you're not in the state of mind to siphon that real effort 😉
- 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.
- Lightly brush exposed pastry crust with egg wash.
- Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
- While the tart bakes, make the vanilla glaze!
- 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.
- Serve warm with vanilla glaze and maybe even a scoop of ice cream!
Read more our recipe Blueberry Pie Cookies #desserts #cakerecipe #chocolate #fingerfood #easy
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