Ginger Peach and Blueberry Tart
2 peaches (about 12 ounces), thinly sliced
1 tbsp. all-purpose flour
Pinch of salt
1/2 cup sugar
1 sheet frozen puff pastry, thawed
1 Jar of Bellisari’s Harvest Ginger Peach Spread
1 pint of blueberries
Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Unfold the thawed puff pastry onto the baking sheet. If necessary, roll out the sheet with a rolling pin. Put tray in freezer while prepping other items to hold the shape of the pastry sheet.
Place the peaches in a large bowl. Sprinkle with the flour, salt and 1⁄4 cup sugar and gently toss just until coated. Spread 1 Jar of Bellisari’s Harvest Ginger Peach Spread onto the pastry.
Arrange the peach slices on the pastry in rows, slightly overlapping as you go. Add blueberries on top. Bake until the pastry is puffed and deep golden brown and the peach juices are slightly bubbling, 25 to 30 minutes.
Use a spatula to loosen the pastry from the baking sheet while still warm, then let cool to room temperature.