Nectarine Blueberry Tart with Vanilla Glaze

Name: Nectarine Blueberry Tart with Vanilla Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: France
Ingredients: 1 roll of puff pastry; 3 nectarines (ripe); 200 g of blueberries (fresh or frozen); 30 g of sugar; 100 g of powdered sugar; 1 tsp of vanilla extract; 2 tbsp of milk; 1 egg yolks

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A crisp puff pastry tart topped with tender nectarines and juicy blueberries, finished with a delicate vanilla glaze. A fruity, simple, and indulgent dessert that is perfect for the warm months.

Total time: 50 min
Prep: 20 min
Cook: 30 min
Difficulty: Easy
Per person: €0.25

By the CookinBreak team

Ingredients 8

servings

Estimated cost €2.00

For the base

1 roll of puff pastry

For the filling

3 nectarinesripe
1 ⅓ cups blueberriesfresh or frozen
2 ½ tbsp sugar

For the glaze

¾ cup powdered sugar
1 tsp vanilla extract
2 tbsp milk

For the egg wash

1 egg yolksoptional

Equipment

Whisk
Pastry brush
Baking sheetor tart pan
Bowl
Oven
Fork

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 375 °F and line a baking sheet with parchment paper if needed.

Unroll the puff pastry onto the baking sheet or into a tart pan. Prick the base with a fork, leaving a border of about 2 cm.
Wash the nectarines, remove the pits, then cut them into thin slices. Arrange them evenly over the pastry before adding the blueberries.
Sprinkle the fruit with sugar. If you want a nice golden finish, brush the edges of the pastry with a beaten egg yolk.
Bake for , until the pastry is well browned and the fruit is tender. Then let cool completely.
In a bowl, mix the powdered sugar, milk, and vanilla extract until you get a smooth, slightly runny glaze.
Once the tart has cooled completely, spread the glaze over the fruit with a spoon or a whisk, then let it set slightly before cutting and serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

As a main

Air Fryer Roast Chicken with Potatoes and Onions

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein6 g7%
Carbs45 g49%
Fat18 g44%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Brush the edges of the dough with an egg yolk before baking for a beautiful golden finish. Let the tart cool completely before adding the glaze so it stays nice and shiny and does not melt.

Freezing : Can you freeze this recipe?

Not recommended

The puff pastry becomes soft and soggy. The fruit loses texture, the glaze breaks down.

Storage : How long does it keep?

Glaze with raw (or lightly cooked) egg yolks increases bacterial risk after 24 hours. The pastry softens.

Making ahead : Can you make it the day before?

Same day

Not recommended if the tart is fully assembled. Microbiological risk due to raw egg yolks after 24 hours. Pastry softens.

Reheating : How do you reheat it?

Not applicable. Eat cold or at room temperature. Reheating would alter the pastry, fruit, and glaze.

Variations

Use fresh or frozen blueberries.
Brush the edges of the dough with beaten egg yolk for the golden finish.
Let the glaze set slightly before cutting.

Mistakes to avoid

Glazing the tart while it is still warm: let it cool completely.
Forgetting to prick the dough base with a fork.
Cutting the nectarines too thick: prefer thin slices.

Frequently asked questions

How do you make the tart?

Unroll the puff pastry, prick the base leaving a border of about 2 cm, arrange the thinly sliced nectarines and then the blueberries, and sprinkle with sugar before baking.

How long should you bake the tart?

Bake for 25 to 30 minutes at 190 °C, until the pastry is well browned and the fruit is tender, then let it cool completely before adding the glaze.

How do you make the vanilla glaze?

Mix the powdered sugar, milk, and vanilla extract in a bowl until you get a smooth, slightly runny glaze, then spread it over the fully cooled tart.

How do you get a nice golden finish?

Brush the edges of the puff pastry with a beaten egg yolk before baking: the pastry browns evenly and the contrast with the fruit makes for a beautifully colored tart.