Instructions
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1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2
Slice the peaches and place them into a bowl.
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3
Add the granulated sugar and cornstarch to the peaches, then toss gently to coat evenly.
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4
Dust a clean work surface with flour and roll out the puff pastry into a rectangle.
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5
Transfer the pastry to the prepared baking sheet, score a 1 cm border around the edge, and prick the center with a fork.
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6
Microwave the jam for about 30 seconds to loosen, then brush a layer over the inner surface of the pastry.
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7
Arrange the sliced peaches down the middle and distribute the blueberries into the gaps.
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8
Brush the exposed fruit lightly with the remaining warm jam.
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9
Whisk the egg with a splash of vanilla extract and brush along the outer pastry border.
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10
Bake at 400°F (200°C) for 15 to 20 minutes until golden brown and puffed, then allow to cool.
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11
In a small bowl, whisk together the powdered sugar, milk, and a splash of vanilla extract until smooth.
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12
Drizzle the glaze across the cooled tart, slice into portions, and serve.
