Description
This Easy Blueberry Peach Tart with Vanilla Glaze is a delicious, fruity dessert featuring a crisp tart crust filled with fresh blueberries and peaches, topped with a sweet vanilla glaze. Perfect for summer or any time you’re craving a sweet, refreshing treat!
Ingredients
Scale
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons ice water (as needed)
- For the Filling:
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 2 ripe peaches, peeled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thicker filling)
- For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the tart crust:
Preheat your oven to 375°F (190°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again to combine. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it gently to bring it together into a ball. Flatten into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes. - Roll out the dough:
Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the bottom and sides of the pan. Use a fork to prick the bottom of the crust several times.
Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is golden brown. Allow to cool completely. - Prepare the filling:
In a medium bowl, combine the blueberries, peach slices, sugar, lemon juice, and cornstarch (if using). Toss to coat the fruit evenly and set aside. - Assemble the tart:
Once the tart crust has cooled, spoon the blueberry and peach mixture evenly into the crust, spreading it out into an even layer. - Prepare the vanilla glaze:
In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth and glossy. - Drizzle the glaze:
Drizzle the vanilla glaze over the fruit-filled tart, covering it evenly. -
- Serve:
Slice the tart into wedges and serve immediately, or refrigerate for a few hours to let the flavors set.
- Serve:
Notes
- Tart Crust Options: If you’re short on time, you can use a store-bought tart crust for convenience.
- Fruit Variations: You can swap out the peaches and blueberries for other fruits like strawberries, raspberries, or even a combination of berries.
- Make Ahead: The tart crust can be baked in advance and stored in an airtight container. The glaze can also be prepared in advance and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg