My simple Peach and Blueberry Mini Tarts are so easy to make, yet bursting at the seams with sweet fruit. Shop bought puff pastry is layered with sliced peaches and fresh blueberries before being baked until golden. The perfect Summer dessert!
How is it June?!
I don’t know about you, but when I was growing up I always had something coming up; like if I was at school then I had the Summer holidays to look forward to, then I knew I was going back to school… Then with Uni again I always knew when I was going back and when the year ended.
Now I’m “all grown up” time needs to slow the heck down!
Don’t get me wrong, I love my job, but every day is the same now and the week’s fly by!
Mind you, it’s supposed to be Summer, yet for the last two days we’ve had wind storms and rain. Welcome to Summer in England!
To brighten things up a bit, I decided to make some simple, quick Peach and Blueberry Mini Tarts. They’re ready in under 30 minutes and only need 4 ingredients. (6 if you glaze them!)
I apologise in advance for this being a photo heavy post; they were just too pretty to stop shooting!
I took a sheet of puff pastry and sliced it into 6 equal-ish pieces. I say “ish” because I’m useless at cutting things either in a straight line, or to be the same size. 😉
Anyway, I left a 1 inch border around each tart and then scored a square to create a space in the middle for the fruit. Next I poked the middle of the tarts with a fork to stop that bit of the pastry puffing up.
The next bit is the pretty bit. I find it amazing how gorgeous some slices of peach and juicy blueberries can be. I segmented each peach in to thin slices and then placed them diagonally across each tart.
Sprinkle with some blueberries and then bake until you have these gorgeous light, flaky, golden mini tarts.
I adore blueberry season!
Those blueberries once baked…. oh my word; they explode in your mouth! And they compliment the peaches so well.
To make them ultra glossy for the photos, I warmed up some apricot jam with a tiny bit of water and brushed the mixture onto each tart. I wanted to use a real glaze that tasted nice and wasn’t overly gloopy, so the jam worked great.
I know sometimes you see a glaze and whilst it makes the fruit look incredibly amazing, you probably wouldn’t want to eat it. Well, I’m all for eating here, so apricot jam it is! 🙂
If you’re looking for the perfect Summery dessert that is pretty and easy to make, then these Peach and Blueberry Mini Tarts are definitely for you! Fresh, sweet, delicious!
Peach and Blueberry Mini Tarts
- One 13oz/375g sheet of ready rolled puff pastry
- 4 peaches, segmented and cut into thin slices
- 2/3 cup to 3/4 (66-75g) fresh blueberries
- 3 tbsp caster sugar
- 2 tbsp apricot jam
- 1 tbsp water
Preheat oven to 200C/400F and line 1-2 baking trays with greaseproof paper/silicone mat/Silpat. (I used 2 trays with 3 on each to give them plenty of space).
Slice your sheet of puff pastry in half length-ways and into thirds width-ways, so you end up with 6 squares of pastry.
Transfer squares of pastry to your lined trays, making sure they have plenty of space around them.
Leaving a 1 inch space around each tart for the border, score each side of the tart - so you end up with a border to puff up and a square in the middle to place your fruit.
Take a fork and poke all over the middles of each of your tarts.
Starting in one corner, place slices of peach diagonally across starting with one piece and then two on the next line etc. Each of my tarts had between 7 and 9 slices of peach on them.
Peach slices shouldn't overlap the border you left otherwise it won't puff up. Of course if the tiniest amount overlaps it won't matter!
Sprinkle a few blueberries onto each tart. (You may have to play balance the blueberry and place them in gaps, leaning on the peaches otherwise they'll roll away!!!)
Sprinkle each tart with 1/2 tbsp caster sugar and then place in the oven for 12-15 minutes until the edges are puffed up and golden and the fruit looks soft and tender.
Leave to cool completely before making the glaze.
Place apricot jam and water into a small saucepan and place over a low heat, stirring until mixture combines and the jam melts down. Simmering it is fine, but don't boil it.
Leave to cool for 2 minutes before taking a pastry brush and brushing the glaze over the fruit and edges of each tart.
Leave for 20 minutes before you put them away (if not serving immediately).
Tarts will keep covered, in the fridge for 3 days. To serve: bring them to room temperature; you can warm them in the oven or the microwave (although they won't be as crisp) and serve with ice cream if you want too - delicious with vanilla ice cream!!
Recipe by Annie of Annie's Noms
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