Blueberry Peach Puff Pastry Tart
Ingredients
-
1
sheet (8 ounces)
frozen puff pastry, thawed
-
1½
cups
blueberries
-
1
heaping cup
sliced peaches (~2 small peaches)
-
¼
cup
light brown sugar
-
1
tablespoon
lemon juice (from ½ lemon)
-
1
tablespoon
corn starch
-
½
teaspoon
vanilla extract
-
to taste
none
powdered sugar (for serving)
Instructions
- Thaw the puff pastry according to package instructions.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry to 12x16 inches and cut into four rectangles (6x8 inches each).
- In a bowl, mix peaches with half of the sugar, lemon juice, corn starch, and vanilla.
- In another bowl, mix blueberries with the remaining sugar, lemon juice, corn starch, and vanilla.
- Place the puff pastry rectangles on the baking sheet and add a layer of blueberries in the center, leaving 1 inch around the edges.
- Fold the edges of the puff pastry in and pinch the corners to seal, then top with peach slices.
- Bake for 18-20 minutes until golden and fluffy, and the berries are juicy.
- Let cool slightly before serving, optionally with powdered sugar and vanilla ice cream.
Nutrition Facts (estimated)
Servings
4 single-serve tarts
Calories
430
Total fat
24g
Total carbohydrates
51g
Total protein
5g
Sodium
157mg
Cholesterol
0mg
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