Peach Blueberry Tart – Pastel de Pêssego e Mirtilo

You’ll love this fresh summer tart. My daughter Lisa made it last weekend for my niece’s bridal shower and it was a big hit! In fact it was such a big hit we barely got a chance to try it. I looked over at the dessert table and noticed one little piece left, so I got up and took the last delicious square. We’ll be making a lot this summer during peach season. Lisa had many requests for the recipe and here it is! Enjoy it everyone!


  • 1 package of puff pastry (I used pepperidge farm)
  • 1 tablespoons sugar
  • 1 tablespoon flour
  • 3 large peaches (sliced into thin slices)
  • 1 cup blueberries (washed and pat dry)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cream cheese (softened)
  • 2 tablespoon apricot preserves
  • 1 tablespoon water


  1. Line a baking sheet with parchment paper. Pre heat oven to 425 and set aside.
  2. The package comes with 2 sheets but I used only 1. (The dough should be thawed but very cold, store in the refrigerator until ready to assemble the tart.) Score the dough to form along the 1-inch border. Prick the remaining dough using the a fork.
  3. Gently toss peach slices and blueberries in a bowl, with 1 tablespoon flour and 1 tablespoon sugar and salt.
  4. Whip cream cheese with remaining 1 tablespoon sugar and spread in a thin layer over crust inside border.
  5. Arrange the peaches layered into 3 sections with blueberries on the borders, or as desired. Place on parchment paper and bake 15-20 minutes until the crust is light golden brown. (check bottom of the tart, it should be golden and slightly crusty)
  6. Stir together apricot preserves and water until thinned and rush crust and fruit.
  7. Let cool slightly before cutting into desired squared. Serve warm or room temperature.


Recipe adapted from:


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