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    Homemade Peach and Blueberry Puff Pastry Tart

    Feb 15, 2023 · 23 Comments

    8.4K shares
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    Jump to Recipe - Print Recipe

    Homemade Peach and Blueberry Puff Pastry Tart is flaky, crisp and buttery. Crispy and flaky on the outside and filled with cream cheese, fresh peaches and blueberries on the inside! Luscious, elegant and effortless cream cheese pastry!

    Easy Cream Cheese Puff Pastry with Peaches and Blueberries

    Peach and Blueberry Tart is surprisingly simple to make, and is absolutely packed with fresh flavor! By the way, it is also quite low on sugar. Therefore if you are looking for a healthier dessert, this is it. You’ll just need a few ingredients, a bowl to mix and a baking sheet.

    Ingredients for peach and blueberry puff pastry tart

    • Frozen puff pastry – thawed.
    • Peaches – fresh or canned. I strongly prefer using fresh peaches.
    • Blueberries – fresh or frozen.
    • Softened cream cheese.
    • Sugar – combination of brown and confectionary sugar.
    • Vanilla extract – pure organic kind is the best.
    Easy Cream Cheese Puff Pastry tartlets

    Tips on blueberries

    I used both fresh and frozen blueberries in this homemade dessert. If you opt for the frozen kind, I recommend using frozen wild blueberries. They are smaller, have intense blueberry flavor and balance so well with sweetness of the tart. Wild blueberries contain less water and will be perfect for this pastry puff. You can find them in the frozen section of a grocery store.

    If using frozen blueberries, don’t let them thaw at any point before baking.

    How to prepare the pastry

    First of all, make sure to thaw the puff pastry ahead of time. I used 14 oz pastry, but any size can be used. It depends on how large you want your Cream Cheese tartlets to be. Since you will be rolling the pastry sheets out on the baking sheet, this puff pastry recipe is very flexible size wise.

    Next, roll out the pastry.

    Rolled out puff pastry

    After softening the cream cheese, you will spread it over the pastry.  No cutting required yet!

    Puff pastry covered with cream cheese

    How to prepare peaches and blueberries

    First, halve peaches, remove pits and slice them. I sliced the peaches into ¼ inch thick slices. Or, as thin as you can do it without cutting your fingers.

    Next arrange peach slices in 4 rows. If your pastry is longer than mine you can add another row. Or, cut the extra dough off.

    Secondly, add blueberries between each of the peach row. Or improvise!

    Fold the sides of the rectangle to form a thicker border. Alternatively you can also score the dough with a knife to keep 1 inch border. I folded the sides because I like my crust around the pie to be thick.

    Finally, you will toss fresh peach slices and blueberries on top.

    Sliced peaches and blueberries on a baking sheet

    Once you’ve done that, sprinkle peaches and blueberries with brown sugar. Cover the peaches with as much or as little brown sugar as you like. I added 2 tablespoons.

    Move the pastry to the oven and bake for 30 minutes at 400 F.

    Peaches and blueberries laid out on puff pastry

    Once the pastry is fully cooked, take it out of the oven and cool it. It’s ready when the color is nice and gold around the edges. Now remove the pastry from oven. I like to cool it for 5-10 minutes.

    Sprinkle with confectionery sugar when ready to serve. And cut it into danish sized tarts.

    Creamy cheese pastry with peaches and blueberries

    Tips for baking puff pastry

    I find that 400 degrees and 30 minutes is the optimal temperature and time. At least for my oven. When you bake puff pastries at lower temperatures, such as 350ºF, they fall short when compared to those baked at 400ºF. That happens because at higher temperatures steam is released quickly between the layers, allowing for more expansion and height.

    If the pastry is puffing up during baking, use a fork or a knife to gently release the trapped air. Look for trapped air pockets.

    How to store blueberry and peach puff pastry

    Store at room temperature. Store wrapped in foil at room temperature for two days at most.

    Freeze. To freeze your blueberry and peach pastry, cool completely, then wrap tightly in plastic wrap and freeze for up to 1 month.

    How to defrost. Defrost in the fridge overnight, then re-fresh in a 375°F oven for about 10 minutes, until warmed through and re-crisped.

    Thaw. Alternatively, thaw at room temperature for 1.5 hours and reheat in a 375°F oven for about 10 minutes or until crisp.

    Best baking sheet for your puff pastry tart

    I like to use this versatile ceramic baking sheet. I like how big it and and easy to clean. It’s also ceramic non-stick material and comes in 3 different sizes.

    More delicious desserts

    If you enjoy baking with fruit, I have amazing recipes on this site that use plenty fruit:

    • Apple Cinnamon Cake
    • Tarte Tatin with Brandy Caramelized Apples
    • Pumpkin Pecan Muffins

    And if you enjoy delicious recipes, follow me on PINTEREST or FACEBOOK to get more recipe ideas!

    Print Recipe
    4.59 from 17 votes

    Easy Cream Cheese Puff Pastry

    This flaky and buttery pastry is filled with fresh peaches, blueberries on a thin layer of lightly sweetened cream cheese.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: Peach puff pastry with cream cheese, Puff pastry peach tart
    Servings: 10 servings
    servings
    Author: Olya

    Ingredients

    • 14 oz frozen puff pastry, thawed
    • 3-4 peaches, sliced
    • 1 cup blueberries
    • 8 oz cream cheese, softened
    • 3 tablespoon powdered sugar, for the cream cheese, more for decoration
    • 1 teaspoon pure vanilla extract
    • 2 tablespoon brown sugar

    Instructions

    • Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Unfold puff pastry on top of the parchment paper.

    Cream Cheese:

    • To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds. Add 3 tablespoons of powdered sugar and mix well. Add 1 teaspoon pure vanilla extract. Spread cream cheese mixture over the pastry with a spatula.

    Peaches and Blueberries:

    • Halve peaches, remove pit and slice into ¼ inch thick slices (as thin as you knife can do it without cutting your finger). Arrange peach slices in 4 rows (if your pastry is longer than mine, either add another row, or cut the extra dough off). Add blueberries between peach rows. Sprinkle with brown sugar.

    Forming the Pastry:

    • Fold the sides of the rectangle to form a thicker border (alternatively you can also score the dough with a knife to keep 1 inch border). I folded the sides because I like my crust around the pie to be thick.

    Baking Process:

    • Bake 30 minutes, or until pastry is puffed and golden brown. Remove from oven, cool for 5-10 minutes and sprinkle with powdered sugar.
    Nutrition Facts
    Easy Cream Cheese Puff Pastry
    Amount Per Serving
    Calories 341 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 8g50%
    Cholesterol 24mg8%
    Sodium 172mg7%
    Potassium 152mg4%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 11g12%
    Protein 4g8%
    Vitamin A 460IU9%
    Vitamin C 4.4mg5%
    Calcium 31mg3%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Melody says

      October 10, 2021 at 11:45 am

      Easy and Fantastic!!!

      Reply
    2. Jen says

      August 18, 2021 at 1:16 pm

      Can you make this the night before? I have tons of fresh peaches and would like to make it for my friends . However, I would like to make it tonight and cook it tomorrow. Let me know ur thoughts!

      Reply
      • Olya says

        August 23, 2021 at 12:38 am

        I would not spread out peaches the night before – the pastry will get soaked overnight and we don’t want that.

        Reply
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