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!
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.
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.
After softening the cream cheese, you will spread it over the pastry. No cutting required yet!
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.
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.
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.
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:
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Easy Cream Cheese Puff Pastry
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.
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.
Easy and Fantastic!!!
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!
I would not spread out peaches the night before – the pastry will get soaked overnight and we don’t want that.