These simple yet impressive puff pastry tarts feature fresh blueberries, peaches, and storebought frozen puff pastry. They only take 10 minutes of active time to make and are the perfect low-effort summer treat!
As much as I love berry galettes and peach bars this time of year, sometimes I want a quick summer dessert. That's where these puff pastry tarts come in handy.
They are made using frozen puff pastry, fresh blueberries, and fresh peaches. You don't even have to make dough!
Usually, I use puff pastry for savory things like my favorite goat cheese puff pastry bites and pot pie, but it's actually perfect for desserts.
- As delicious as peaches and blueberries are on their own, they are somehow even better together!
- These peach tarts are ready in just under 30 minutes, with only about 10 minutes of active time.
- This recipe makes four single-serve puff pastry tarts but can easily be doubled to use an entire box of frozen puff pastry.
- Did you know that most frozen puff pastry is actually dairy-free? That makes these tarts accidentally vegan.
Ingredients and substitutions
- Peaches and blueberries: I use fresh for both, but frozen fruit does work. If using frozen, I recommend thawing the fruit first.
- Frozen puff pastry: Find this in the frozen desserts aisle at most grocery stores. I usually use the Pepperidge Farms brand. It needs to be thawed before use.
- Lemon juice adds a touch of brightness and balances out the sweetness from the peaches and sugar.
- Brown sugar adds sweetness. I don't recommend substitution with liquid sweeteners like maple syrup or honey, but white sugar does work.
- Corn starch thickens the juices from the fruit and prevents a soggy bottom.
How to make
Before you begin: Take the puff pastry out of the freezer to thaw prior to use. It usually takes about 30 minutes to thaw (double check the recommended thaw time on your package!).
- When the puff pastry dough is thawed, place it on a piece of parchment paper or a silicone baking mat. Roll it out so that it is 12x16 inches, roughly the size of a half sheet pan. Slice into four rectangles (6x8 inches each).
- In a small bowl, mix together the peaches with half of the lemon juice, sugar, vanilla, and corn starch. In another bowl, mix the blueberries with the other half of lemon juice, sugar, vanilla, and corn starch.
- Place the puff pastry rectangles on a parchment paper-lined baking sheet. Place blueberries in the center of each puff pastry, leaving about 1 inch around the center.
- Fold the edges of the puff pastry in, as you would with a galette. Pinch the corners together to seal. Top with 3-4 slices of peach.
- Bake at 400F for 18-20 minutes, until the puff pastry is golden and fluffy and the berries are juicy.
- Always let puff pastry thaw completely before using it.
- Puff pastry is easiest to work with when still chilled but not frozen. Set a timer while it is thawing to avoid letting it warm up too much.
- I leave the skins on the peaches because I enjoy the extra texture they add and also enjoy saving time, but you can certainly skin the peaches if you prefer them that way.
- This recipe works with many different kinds of fruit! Try it with raspberries, blackberries, apricots, nectarines, plums, etc.
- Best served with a sprinkle of powdered sugar and a scoop of vanilla ice cream. These steps are optional, but only kind of because it's just so good with the puff pastry tarts.
- You can make smaller tarts by cutting 8 pieces instead of 4. Cook time will be the same.
Looking for more summer desserts?
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Blueberry Peach Puff Pastry Tarts
- 1 sheet (8 ounces) frozen puff pastry thawed according to package instructions
- 1 and ½ cups blueberries
- 1 heaping cup sliced peaches ~2 small peaches
- ¼ cup light brown sugar
- 1 tablespoon lemon juice from ½ lemon
- 1 tablespoon corn starch
- ½ teaspoon vanilla extract
- powdered sugar for serving
- Let puff pastry thaw completely according to package instructions before use. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- When the puff pastry dough is thawed, place it on a piece of parchment paper or a silicone baking mat. Roll it out so that it is 12x16 inches, the size of a half sheet pan. Slice into four rectangles (6x8 inches each).
- In a small bowl, mix together the peaches with half of the sugar, lemon juice, corn starch, and vanilla. In another bowl, mix the blueberries with the remaining sugar, lemon juice, corn starch, and vanilla.
- Place the puff pastry rectangles on a parchment paper-lined baking sheet. Place a single layer of blueberries on each puff pastry, leaving about 1 inch around the center.
- Bake on the middle oven rack at 400F for 18-20 minutes, until the puff pastry is golden and fluffy and the berries are juicy.
- Let cool before enjoying (optional, I usually don't wait!). Serve with a sprinkle of powdered sugar and scoop of vanilla ice cream. Enjoy!
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