Blueberry Peach Puff Pastry Tarts Recipe
Calories: 9
Adjust Servings Here: 12 servings
Description
These blueberry peach puff pastry tarts are filled with cream cheese, topped with juicy summer fruit, and baked until golden. The easiest, elegant dessert you’ll ever make!
Ingredients
- 250 g (1 sheet) Puff pastry (9 x 12 inches / thawed if frozen)
- 115 g (½ cup) Cream cheese softened
- 25 g (2 tbsp) Powdered sugar
- ½ tsp Vanilla extract
- 3 med Peaches thinly sliced
- 75 g (½ cup) Fresh blueberries
- 1 egg + 1 tbsp water (egg wash)
- 1 tbsp Coarse sugar (optional for sprinkling)
- 2 tbsp Apricot or Peach jam (optional for glaze)
Instructions
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- Prepare pastry – Cut puff pastry into six rectangles or nine squares. Place on a baking sheet. Score a ½-inch border around each square without cutting all the way through. (With my sheet, I made 12 squares).250 g Puff pastry
- Make filling – In a small bowl, beat cream cheese, sugar, and vanilla until smooth.115 g Cream cheese, 25 g Powdered sugar, ½ tsp Vanilla extract
- Assemble tarts – Spread or pipe cream cheese filling inside the scored area. Arrange peach slices and a few blueberries on top.3 med Peaches, 75 g Fresh blueberries
- Finish edges – Brush pastry borders with egg wash. Sprinkle with coarse sugar if using.1 egg + 1 tbsp water (egg wash), 1 tbsp Coarse sugar
- Bake – Bake 18–22 minutes, until pastry is puffed and golden brown and fruit is tender.
- 2 tbsp Apricot or Peach jam
- Serve – Enjoy warm or at room temperature, with powdered sugar or ice cream if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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