Blueberry Peach Tart with Vanilla Glaze Recipe
There’s nothing quite like the moment you pull a Blueberry Peach Tart with Vanilla Glaze from the oven — bubbly jewels of fruit nestled in a tender, buttery crust, all finished off with a silky ribbon of vanilla sweetness. This stunning tart effortlessly highlights summer’s juiciest flavors, bringing together the natural beauty of blueberries and peaches under a delicate glaze. Whether you’re a seasoned baker or just getting your feet wet, you’ll find this recipe blissfully approachable, yet sophisticated enough to wow your guests at any gathering.
Ingredients You’ll Need
Every element in this Blueberry Peach Tart with Vanilla Glaze is essential—think crisp, melt-in-your-mouth crust, vibrant, juicy filling, and a dreamy glaze to tie it all together. These ingredients are everyday staples with the power to create a show-stopping dessert that’s both luscious and easy to make.
- All-purpose flour: The classic backbone for any tart crust—helps build structure without being heavy.
- Powdered sugar: Infuses subtle sweetness and keeps the crust tender and delicate.
- Salt: Just a pinch sharpens and balances the overall flavor of the crust.
- Unsalted butter (cold, cubed): Using cold butter is the secret to flaky, bakery-style pastry.
- Large egg yolk: Adds richness and helps the dough come together beautifully.
- Ice water: Controls the consistency and brings the dough together without making it tough.
- Fresh blueberries: The juicy, slightly tart pop that is absolutely essential for this fruit medley.
- Ripe peaches (sliced): Pick the ripest peaches you can for a naturally sweet, summery flavor.
- Granulated sugar: Sweetens the fruit, drawing out all those glorious juices as it bakes.
- Cornstarch: Thickens the fruit filling, preventing the tart from becoming soggy.
- Lemon zest: Offers bright, fragrant citrus notes that elevate both the fruit and the glaze.
- Vanilla extract: Brings warmth and depth to the filling and the final glaze.
- Milk: The splash of richness needed to make the vanilla glaze perfectly pourable.
How to Make Blueberry Peach Tart with Vanilla Glaze
Step 1: Make the Tart Crust
Start off by blending the flour, powdered sugar, and salt together in a food processor. Add in cold, cubed butter and pulse until the mixture turns to coarse crumbs—the colder the butter, the flakier the crust. Add the egg yolk next, pulsing just until combined. Begin adding the ice water slowly, one tablespoon at a time, pulsing until you see the dough begin to pull together. Once it’s cohesive, dump it onto a sheet of plastic wrap, gently press it into a disk, wrap up snugly, and let it chill in the fridge for 30 minutes. Don’t skip the chilling; it makes all the difference for a beautiful, crisp crust.
Step 2: Prepare and Assemble the Tart
Preheat your oven to 375°F (190°C). Roll out the cold dough on a lightly floured surface, aiming for a 12-inch circle. Carefully drape the dough over your tart pan, pressing it lightly into the edges. Prick the bottom all over with a fork—this keeps your crust nice and flat. In a bowl, toss the blueberries and peach slices with granulated sugar, cornstarch, lemon zest, and vanilla extract until everything is evenly coated and glistening. Spoon the fruit mixture into the prepared crust, spreading it out into an even, artful layer.
Step 3: Bake the Tart
Slide the tart into your hot oven and let it bake for 40 to 45 minutes. You’ll know it’s done when the crust is golden and the fruit filling is bubbling with syrupy goodness. Your kitchen will smell absolutely divine at this point! Once baked, allow the tart to cool—or at least let it come to room temperature before glazing, so the icing doesn’t run off.
Step 4: Add the Vanilla Glaze
While the tart cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and glossy. Adjust the milk for your desired drizzling consistency. Drizzle the glaze over the top of the cooled tart, letting it pool and glisten between the fruit. The vanilla glaze is the crowning touch, adding luxurious sweetness and a little shine to every bite.
How to Serve Blueberry Peach Tart with Vanilla Glaze
Garnishes
A tart this pretty deserves a finishing touch! I love to sprinkle a few extra fresh blueberries and peach slices around the edges just before serving for added color and brightness. A scattering of toasted sliced almonds provides crunch and a touch of elegance. If you’re feeling extra decadent, a dollop of freshly whipped cream alongside each slice wouldn’t go amiss.
Side Dishes
Since this Blueberry Peach Tart with Vanilla Glaze is bursting with flavor, keep your sides light. Pair it with a simple green salad tossed with lemon vinaigrette for contrast, or a refreshing fruit salad featuring more summer berries and a hint of mint. For brunch, it shines next to coffee, mimosas, or a chilled glass of Moscato.
Creative Ways to Present
Take your presentation up a notch by serving the tart in petite, individual tart pans for a personalized dessert moment. Stack slices neatly on a cake stand lined with fresh peach leaves or edible flowers. For a charming rustic look, serve warm with the glaze drizzled in a fun zigzag right at the table where everyone can marvel at the Blueberry Peach Tart with Vanilla Glaze in all its glory.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (it disappears fast!), cover the Blueberry Peach Tart with Vanilla Glaze with foil or plastic wrap and store it in the refrigerator. It’ll stay fresh for up to three days, but for best results, enjoy within the first two days to savor that crisp crust and juicy filling.
Freezing
To freeze, let the tart cool completely without glazing. Wrap tightly in plastic and then foil, and freeze for up to two months. When you’re ready to serve, thaw in the fridge overnight and finish with a fresh vanilla glaze just before slicing for that just-baked effect.
Reheating
You can gently reheat leftover slices (without glaze) in a 300°F oven for about 10 minutes to restore crispness, then drizzle with glaze before serving. The tart is also delicious served chilled, allowing the flavors to meld and intensify.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Frozen blueberries work very well here—just reduce the sugar in the filling by a tablespoon or two since frozen fruit can be sweeter and juicier. No need to thaw before tossing with the other ingredients, but add an extra teaspoon of cornstarch to handle the additional liquid.
What if I don’t have a tart pan?
No tart pan, no problem! You can make this Blueberry Peach Tart with Vanilla Glaze as a rustic galette: roll the dough into a rough circle on a baking sheet, pile on the fruit, and fold the edges up to contain the juices before baking as directed.
How do I keep the crust from getting soggy?
The combination of cornstarch in the filling and pricking the crust before baking does wonders to prevent sogginess. Be sure to allow the tart to cool on a wire rack so steam can escape from underneath, and avoid overloading the fruit filling.
Is it possible to make this tart gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in the crust. Keep an eye on the dough texture as you may need a touch more or less ice water, but otherwise, the recipe stays the same.
Can I make the crust ahead of time?
Definitely. The tart dough can be made up to two days in advance and refrigerated, or it can be wrapped and frozen for up to a month. Just let it thaw in the fridge overnight before rolling out and assembling your Blueberry Peach Tart with Vanilla Glaze.
Final Thoughts
If you’re craving a beautiful, crowd-pleasing dessert that tastes like sunshine and summer, the Blueberry Peach Tart with Vanilla Glaze deserves a spot at your table. It’s a joy to make, a delight to eat, and always a wonderful reason to gather your favorite people for a sweet little celebration. I can’t wait for you to share it with the ones you love!
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Blueberry Peach Tart with Vanilla Glaze Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Blueberry Peach Tart topped with a luscious vanilla glaze. The perfect balance of sweet blueberries, juicy peaches, and a buttery crust, all finished with a creamy vanilla drizzle.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tablespoons ice water
For the filling:
- 2 cups fresh blueberries
- 2 ripe peaches (sliced)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the vanilla glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- To make the crust: Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, pulsing until dough starts to come together.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F.
- Roll out dough on a floured surface into a 12-inch circle and transfer to a tart pan.
- Prick the bottom with a fork.
- In a bowl, toss blueberries and peach slices with sugar, cornstarch, lemon zest, and vanilla extract.
- Spread fruit mixture evenly over the crust.
- Bake for 40–45 minutes until the crust is golden and filling is bubbly.
- Let cool.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled tart before serving.
Notes
- Use frozen blueberries if fresh are not available, but reduce sugar slightly.
- For extra crunch, sprinkle sliced almonds over the fruit before baking.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
