A couple weeks ago we were invited to a friend's cabin, along with another couple, for the weekend for some R&R. Most of the time us three gals just visited and caught up on each others lives - we spent a lot of time on the dock, sitting, relaxing and soaking up the warm sunshine. Once in a while their dog, Belle, would come by and want one of us to throw this toy in the lake. Such a relaxing life! Our men were off trying to provide for the families by fishing in the near by lakes. Everyone had a great time. I love life at the lake and being on lake time. Get up whenever, just throwing on some clothes and don't even need to do make-up! It's the best.
We all bring food along and I was in charge of dinner that night. For the main course I marinaded some chicken cubes, skewered and grill them. I also grilled a lot of fresh veggies and mixed them in orzo pasta drizzled with olive oil. Pretty easy. Next up was dessert and I had originally seen this recipe on pinterest by Baker by Nature. I was impressed by how easy it came together and it was the perfect size for the six of us. Of course though I just HAD to make it again to get some pictures. And - well - John and I ate about 2/3 of it ourselves.... Don't judge us. Make it for yourself and see why it was such a hit!
Fresh Peach and Blueberry Tart
Prep Time: 10 minutes
BakeTime: 16 minutes
- 1 puffed pastry sheet thawed according to directions
- 2 peaches pitted and thinly sliced (skins stay on)
- 1 cup fresh blueberries
- 1 large egg
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat your oven to 400 degrees and line a baking sheet with a piece of parchment paper a bit bigger than the puffed pastry size
- When pastry is thawed and ready, slightly roll it with your rolling pin to make it 1" bigger on the long side and then place on parchment paper
- In a small bowl combine the sugar, salt, cinnamon and cornstarch. Toss peaches gently in mixture before adding to pastry
- Place peaches in 3 rows down the long side overlapping - be sure to leave 1" around all edges.
- Place blueberries on top
- Mix the egg and water until mixed well then brush the edges of the pastry (you will not need it all)
- Place in oven and set time to 16 minutes. About halfway through turn your pan
- When pastry is puffed and golden, remove from oven and place on a wire rack
- Make the vanilla glaze by combining the powdered sugar, vanilla and enough milk to make it to the desired consistency you want
- Drizzle on top of warm tart and serve immediately.
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Fresh Peach Tart