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Peach and Blackberry Puff Pastry Tart

Ingredients:
• 1 sheet puff pastry, thawed
• Fresh peach slices (peeled or unpeeled)
• Fresh blackberries
• 1 egg (for egg wash)
• Sugar for sprinkling (optional)

Cream Filling (before fruit):
• 8 oz (225 g) cream cheese
• 1–2 tbsp powdered sugar

Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface. Transfer to the prepared baking sheet, or put it straight on the pan with parchment paper.
3. Score a border about 1/2 inch (1–1.5 cm) from the edges without cutting all the way through. This helps the edges puff up.
4. Mix cream cheese and powdered sugar until smooth. Spread the cream cheese mixture inside the border.
5. Arrange peach slices and blackberries over the pastry (on top of the cream), keeping the fruit within the scored border.
6. Brush the edges of the pastry with the beaten egg. Sprinkle the sides with sugar and the fruit with a little sugar if desired.
7. Bake for 20–25 minutes, or until the pastry is golden and puffed, and the fruit is slightly caramelized.
8. Cool slightly before slicing. Serve warm or at room temperature. Dust with powdered sugar if you like.

Note! In the video, you can see that the peaches I had were not too ripe, which I don’t mind — it’s what I had — but I do suggest using ripe peaches if you like them soft and have them available.

Enjoy!

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