Fresh Peach and Blueberry Tart

Ingredients

• 1 recipequick puff pastry dough
• 1egg
• 15 ml (1 tablespoon)milk
• 15 ml (1 tablespoon)coarse sparkling sugar
• 227 g (8 oz)cream cheese, softened
• 25 g (2 tablespoons)granulated sugar
• 10 ml (2 teaspoons)grated lemon peel
• 5 ml (1 teaspoon)fresh lemon juice
• 2.5 ml (1/2 teaspoon)vanilla
• 300 g (2 cups), from 2 to 3 medium peachessliced fresh peaches
• 75 g (1/2 cup)fresh blueberries
• 12 g (1 tablespoon)granulated sugar
• 5 ml (1 teaspoon)fresh lemon juice

Instructions

1. 1

   Prepare the oven

   Heat the oven to 220°C (425°F) and line a rimmed baking tray with baking parchment. Divide the prepared puff pastry in half, wrap one half and return it to the fridge for another use.

2. 2

   Shape the pastry

   On a lightly floured surface, roll out the other half of the chilled dough with a floured rolling pin to a 25 x 30 cm (10 x 12-inch) rectangle. Trim the edges straight if needed, then carefully transfer the pastry to the lined tray by rolling it onto the pin. Score a border 4 cm (1 1/2 inches) in from the edges, prick the pastry inside the border with a fork and chill for 10 minutes.

3. 3

   Brush and bake

   In a small bowl, stir the egg and milk until blended. Brush the pastry with the egg wash and sprinkle it with sparkling sugar. Bake for 20 to 25 minutes, until deep golden brown. Slide the tart carefully off the parchment onto a cooling rack and leave it to cool completely, about 30 minutes.

4. 4

   Make the filling

   When ready to serve, beat the cream cheese, 25 g sugar, lemon peel, 5 ml lemon juice and vanilla in a small bowl with a spoon until smooth. Spread the filling over the cooled crust, keeping it within the border.

5. 5

   Top with fruit

   In another small bowl, stir the peaches, blueberries, 12 g sugar and 5 ml lemon juice until the fruit is well coated. Arrange the sweetened fruit over the cream cheese filling.

6. 6

   Serve and store

   The tart is best eaten the same day. Cover any leftovers and refrigerate them.

What is a peach and blueberry tart?

A fruit tart pairs a pastry base with a creamy or custard-like layer and fresh fruit. This version uses a quick puff pastry base, topped with lemon-scented cream cheese, peaches and blueberries.

Puff pastry has a long tradition in European baking, while fresh fruit tarts are made in many different styles. Here, a scored border lets the centre bake flat while the edges rise into a crisp frame.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 6g protein, 31g carbs, 34g fat.

The puff pastry and cream cheese provide most of the fat, while the pastry and the added sugars contribute carbohydrates. The cream cheese and egg supply some protein, with smaller amounts from the other ingredients. Serve a slice with plain yoghurt or alongside fresh fruit if you would like a less rich accompaniment.

The pastry base

Chilled dough: keep the pastry cold while rolling so it is easier to handle and retains its flaky layers in the oven. The recipe uses only half of the prepared dough, so wrap and chill the rest for another use.

Scored border: cut into the pastry without slicing all the way through, then prick the centre with a fork. This helps the middle stay relatively flat while the edges puff up.

The cream cheese filling

Softened cheese: let the cream cheese soften before mixing so it can be beaten smooth with the sugar, lemon and vanilla. A smooth filling spreads more easily without breaking the cooled pastry.

Citrus balance: lemon peel and juice add a bright note alongside the sweet fruit. Spread the filling only within the pastry border so the edges remain visible.

Getting the fruit ready

Peaches: slice them evenly so they sit neatly on the tart and are easy to serve. For easier peeling, briefly blanch fresh peaches in boiling water for about 15 seconds, then lift them out with a slotted spoon and peel with a paring knife.

Blueberries: fold them gently with the peaches, sugar and lemon juice until coated. Mixing the fruit just before serving helps keep the topping fresh.

Crispness and timing

Bake the pastry until it is deep golden brown, rather than taking it out while it is still pale. The stated baking time is 20 to 25 minutes, but use the colour as the final cue.

Cool the crust completely, about 30 minutes, before adding the filling. Adding cream cheese to warm pastry can soften the base and make the topping harder to arrange.

Serving the tart

Assemble the tart shortly before serving for the best contrast between crisp pastry, creamy filling and juicy fruit. Cut it with a sharp knife, wiping the blade between slices if you want tidier portions.

Serve it on its own or with vanilla ice cream or sweetened whipped cream, as suggested in the recipe. The tart is designed to serve eight.

Recipe notes & tips

• Keep the unused half of the pastry wrapped and chilled for another bake.
• Use a lightly floured surface and rolling pin to prevent the pastry sticking as you shape it.
• Chill the scored pastry for the full 10 minutes before baking.
• Check the pastry for a deep golden colour before removing it from the oven.
• Wait until the crust is completely cool before spreading on the filling.
• Blanch peaches for about 15 seconds if you want to peel them more easily.

Variations

• Stone fruit: replace some of the peaches with sliced nectarines.
• Berry mix: use a mixture of fresh berries in place of the blueberries.
• Citrus note: add a little extra grated lemon peel to the cream cheese filling.
• Cream topping: serve slices with sweetened whipped cream.
• Ice cream: pair each slice with vanilla ice cream for a richer dessert.

Common mistakes to avoid

• Warm pastry: keep the dough chilled while rolling so it is easier to handle.
• Cut-through border: score the pastry without slicing all the way through, so the frame can rise around the centre.
• Unpricked centre: prick the area inside the border with a fork to help it stay flatter as it bakes.
• Pale crust: bake until deep golden brown for a crisp base.
• Warm filling base: cool the pastry completely before adding the cream cheese.
• Early assembly: top the tart close to serving time, as it is best eaten the same day.

How to store

The tart is best eaten the day it is assembled. Cover leftovers and refrigerate them; the pastry will soften as it sits, so serve chilled rather than expecting it to stay flaky.

Frequently asked questions