It’s time to make a homemade blackberry peach puff pastry tart filled with the freshest fruits of summer that combine so perfectly it’s like a match made in heaven and the whole tart is flaky delectable bites with rich juicy peaches and blackberries. This artisan blackberry peach pastry takes minimalist ingredients, minimal time, and time after time creates a dessert that impresses both the eyes and the belly!
If you see a road stand selling peaches or blackberries, visit a local farm for fruit, or have a local U Pick farm, GO, as this will only further intensify the fresh flavors of this incredible shared fruit tart puff pastry combination of peaches and raspberries!
Why You’ll Love The Easy Peach and Blackberry Tart
- fresh and succulently juicy peaches are intensified when baked in this fabulous blackberry peach tart
- you can and should make this puff pastry loaded with peaches and blackberries ahead of time
- the blackberry peach tart puff pastry is easy to transport
- create the pastry tart dessert recipe fast
- there are many different optional items to add to the fruit tart pastry besides peaches and blackberries
- you don’t have to have baking experience to conquer this easy fruit peach blackberry tart recipe
Equipment Needed To Make The Easy Peach And Blackberry Tart
First I’ll share the bare-bones kitchen essentials you’ll need for this particular peach tart puff pastry recipe, then, I’ll share the go-to bakeware that I use EVERY time I bake!
- a rolling pin which you will be using to roll out the puff pastry dough
- a measuring cup or a set, so you can use them in all of our other baking, and this set is an amazing value!
- a small bowl that you will use for the sliced peaches
- measuring cups
- my favorite baking pans – these have absolutely upgraded how my baking turns out each time
- measuring spoons
- bowl or plate with a rim
- cutting board
- parchment paper will be used to line your baking tray to make cleanup easier
My Favorite Baking Trays Are Perfect For The Blackberry Peach Puff Pastry Tart
You’ll want a nice long cookie baking tray (get them at 25% off NOW) that can be lined with parchment paper and that allows homemade baked goods to just turn out perfect every time because they heat evenly.
The brand is 360 Bakeware and I’ve got to tell you, anything and everything I’ve purchased totally has upped my baking and cooking game because the stainless steel is unsurpassed and it evenly cooks food!
The #1 question I am asked over and over is, “how do your baked goods always turn out perfect?”
The answer is simple, I use these, my favorite baking pans, which I use for almost everything I bake because they are superior products to anything out on the market, end of story!
For me it is simple, you invest in ONE good pan, and after buying another because you’ll find a very simple-looking pan that heats evenly and allows you to create incredible baked goods. You simply can’t go wrong with them!
Ingredients For Your Blackberry Peach Puff Pastry Tart
If you are looking for a sophisticated complex set of ingredients you won’t find anything like that here, but my list shares the basics plus the icing for the top and is probably a surprise step for most that love this one particular spice!
- puff pastry
- Fresh peaches sliced
- fresh blackberries
- organic tapioca flour (you can use basic flour I used it for personal health reasons)
- sugar (I used Stevia) you can use any kind of white sugar (sweet n low, etc.)
- Egg + water (whisked)
- cinnamon (completely optional)
- confectioner’s sugar
- Karo syrup (optional)
How To Make A Homemade Blackberry Peach Puff Pastry Tart
I’ll go step by step but it is super easy to make!
Step 1: Prep Your Oven To Bake The Puff Pastry
Step 2: Make The Filling With The Fresh Peaches and Blackberries
First, wash your blackberries and your peaches.
Then you will slice your peaches and place them all in a bowl or a flat dish (I use a dish)
Use the sugar, flour, and cinnamon mixture to coat, then combine and allow them to sit while you prepare the puff pastry dough.
Step 3: Puff Pastry Preparation For Your Pastry Tart to be Filled with Peaches and Blackberries
On a lightly floured work surface unroll the puff pastry, roll it with the rolling pin, creating the same shape just thinner (maintain the rectangular shape)
Alternatively you could place this on the parchment paper and roll it, but that will slip around which is why I did not, or you could use a silicone mat which I often do and then just transfer the mat and the puff pastry for the tart to the cookie tray.
Transfer the puff pastry sheet onto your cookie tray and then move around the exterior edges of the pastry crimping it and making small walls about 1/4″ high all the way around until you’ve come full rectangle.
Here is what your peach blackberry tart will look like once you have filled the pastry shell and crimped the edges, remember this is not a perfect science so don’t get bogged down trying to crimp perfectly.
Step 4: Use The Whisked Egg On The Formed Puff Pastry Peach And Blackberry Tart
Crack the egg and add the water to it whisk to combine.
Next, brush each shell with the egg wash.
Place in preheated oven and bake until the bites (pastry shell) are golden brown about 18 minutes up to 20.
Allow the easy peach and blackberry tart to cool for about 30 minutes or longer if possible.
Step 5: Make The Icing For The Peach Blackberry Tart Made With Puff Pastry
While the blackberry peach pastry is cooling, prep the white icing.
Use the icing ingredients above, (confectionary sugar, karo, water) and mix with a fork to a thicker, yet spreadable consistency.
Once cooled go ahead and drizzle the fresh fruit tart made of peach and blackberries with the fresh white icing then allow this to set up for about 10-15 minutes.
Popular Substitutions and Additions
- you could make dutch crumbles to top this instead of icing or with icing
- try using blueberries instead of blackberries
- use nectarines instead of peaches
- drizzle with caramel
Why I Really Enjoy The Easy Peach And Blackberry Tart
The icing is what I think really seals the deal against the freshly baked fruit and crisp puff pastry all lending to the flavor boost without overkill1
In my opinion, the tart puff pastry is not finished unless it is topped with the icing at it brings everything together and while the peaches may be sweet and sassy on their own, well, then consider treating your mouth to a foodgasm!
You’ll Love These Other Recipes For Simple Desserts
- Dutch Crumb Peach Blueberry Pie
- Dutch Crumb Apple Pie
- Peach Pie with Crumb Topping
- Peach Puff Pastry Squares
- S’mores bars
- Ice Cream Sandwich Cake
Make Sure To Come Back and Tell Me How Your Easy Homemade Blackberry Peach Puff Pastry Tart Turned Out!
Of course I want to know how this recipe fit into your life.
Did you add nuts?
Or perhaps use regular sugar instead of Stevia?
What kind of thickener did you use?
- 1 Roll of Puff Pastry Pastry Shell
- 3-4 medium peaches, rinsed, dried and sliced. Toss pit.
- 1/2 C Freshly Rinsed and Dried Blackberries
- 1 Tablespoon sweetener of choice (Stevia, sugar, sugar substitute)
- Tablespoon of organic tapioca flour (or cornstarch or flour)
- Sprinkle of cinnamon (optional)
- 1 Egg + 1 Tablespoon of water
- Simple Icing (about 1/2 c)
- 1 cup of powdered sugar
- 1 Tablespoon of Milk/or water
- 1/4 Tsp of Vanilla (not more)
- Teaspoon of Karo Syrup (optional)
- Preheat the oven to 400°F
- Prep your cookie tray with a piece of parchment paper
- Coat-sliced peaches and blackberries in a bowl with sugar, and flour and set aside.
- On a lightly floured work surface unroll the puff pastry, roll it with the rolling pin, maintaining a rectangular shape just increasing the size by thinning a bit.
- Transfer onto your parchment-covered cookie tray.
- Crimp the edges all the way around about 1/4" high.
- Fill with the peach slices first
- Follow with the Blackberries atop
- Crack the egg and add the water to it whisk to combine.
- Next, brush each shell with the egg wash.
- Now, brush the entire exterior wall of the blackberry peach puff pastry tart with the egg wash.
- Place in preheated oven and bake until the inside is bubbling and the puff pastry shell is golden brown about 20-30 minutes depending on your oven.
- Allow the easy blackberry peach puff pastry tart to cool for about 1 hour
- While the peach blackberry pastry is cooling, prep the icing.
- Use the icing ingredients above, confectionary sugar, milk or water, and vanilla.
- Mix with a fork to a thicker, yet spreadable consistency. If it is caking and won't leave the tines of the fork, add a few drops of water/milk, at a time until it is thick enough to drizzle by the fork or spoon, yet thick enough that it won't completely runoff
- Drizzle across the pastry.
- Allow icing to dry (almost happens immediately) and enjoy. ~ Dana XO