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5 from 1 vote

Berry and Peach Pudding Tart

Delightful in season blueberrys, raspberry and peaches stacked in 3 layers with dreamy homemade vanilla pudding and crispy puff pastry topped with icing sugar.
Cook Time45 mins
Total Time45 mins
Course: Desserts
Cuisine: American
Servings: 8
Calories: 566kcal
Author: HWC Magazine


Easy Vanilla Pudding

  • cup sugar or sugar alternative
  • 2 tablespoon cornstarch
  • ¼ teaspoon salt
  • 2 cups almond milk
    or any dairy as desired
  • 2 egg yolks
  • 2 tablespoon margarine
    or butter
  • 1 teaspoon vanilla

Fruit mixture

  • 1 pint blueberries
  • 2 peaches
    peeled and sliced
  • 1 tablespoon lemon
    juice to prevent the peaches from oxidizing
  • 1 pint raspberries
  • 1 tablespoon sugar
    or sugar alternative


  • 1 tablespoon flour
    to prevent the puff pasty dough from sticking
  • 500 grams puff pastry dough -
    1 sheet
  • 1 tbsp powdered (icing) sugar
    garnish - optional
  • 1 egg
  • 1 teaspoon sugar
    or sugar alternative - 1 teaspoon (optional)
  • ¼ teaspoon cinnamon optional


  • Preheat oven to 400 degrees F (204 degrees C). Remove puff pastry from freezer to unthaw-could take up to one hour at room temperature. (Mine unthawed while waiting for the bus in Hong Kong's stifling heat and humidity in 15 minutes)
  • Make the pudding: Blend sugar, cornstarch and salt in a large microwave-safe bowl. Whisk in almond milk and egg yolks until well blended. Microwave on HIGH power for about 5 to 7 minutes.  Stir every 1 to 2 minutes until the pudding is thick and delicious or has boiled for at least 1 minute. (You can skip this whole step and swap out for instant pudding or the kind you find in the snack sacks for lunches)
  • Step 2: Remove cooked pudding from microwave and stir in margarine/butter and vanilla or other flavorings as desired. Pour pudding into a bowl (or in a baking sheet and let the plastic wrap cover and touch the puddings top so that it does not form a skin and put in the freezer to expedite the cooling process.) Or place into the refrigerator until cool.
  • Bake the puff pastry: I used a Jus-Rol unthawed but yet chilled puff pastry sheet. (Do not let you pastry dough get too warm/soft or it will fall apart and give you problems) I floured my working service lightly and rolled out my dough until it was about ⅛ inch thick and in the shape of a long rectangle. I then cut my large rectangle into 3 smaller even rectangles. Transfer your cut puff pastry rectangles onto a parchment lined baking sheet. Use your fork to puncture some holes in the dough to allow place for the steam to escape and to keep the dough from getting overly puffy. Brush your pastry with egg wash, sprinkle with cinnamon and sugar (This is an optional step) Bake for about about 15 minutes or until the pastry is golden brown. Remove from oven and set the puff pastry on a sheet/plate to cool.
  • Place blueberries in a bowl and add one tablespoon of sugar or sugar alternative and stir. In another bowl place the peeled and sliced peaches into a bowl with a little squeeze of lemon to prevent the peaches from turning brown and about a tablespoon of sugar or sugar alternative. If your fruit is sweetened by the sun, you can skip the sugar step or use sugar alternative as desired. (Feel free to swap out for blackberries, strawberries, kiwi, jack fruit, mango, lychee or really any fruit your desire. However it works best with softer fruits that are easier to bite into.)
  • Assembly: Set your first slice of baked cool puff pasty on a long dish. Slather a few heaping teaspoons full of vanilla pudding on top and spread. Add a layer of blueberries on top of the vanilla pudding. Add the second baked puff pastry sheet on top of the blueberries. Add another few teaspoons of vanilla pudding and spread. Add a layer of fresh peaches on top of the vanilla pudding. Add the final layer of baked puff pastry. Add a final layer of vanilla pudding and spread. On top, a final layer of raspberries and then finally a dusting with a little powdered (icing) sugar.
  • Refrigerate until to ready to serve or up to 4 hours and serve. Enjoy!


If you want your vanilla pudding to cool faster, place a cling film over the top so it does not make a film and place in refrigerator to cool. 


Serving: 1g | Calories: 566kcal | Carbohydrates: 69g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 354mg | Potassium: 257mg | Fiber: 7g | Sugar: 31g | Vitamin A: 393IU | Vitamin C: 25mg | Calcium: 111mg | Iron: 3mg