Step 1

Thaw the sheet of puff pastry at room temperature for 30-40 minutes or according to the package directions. Soften the cream cheese by letting it sit at room temperature for 30 minutes.

Step 2

Line a baking sheet with parchment paper and preheat the oven to 400ºF.

Step 3

Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or sweetener of choice), and vanilla extract on medium speed until whipped and smooth.

Step 4

Once thawed, place the puff pastry on a floured surface and use a rolling pin or a chilled bottle of wine to roll it into a 13”x9”rectangle. Using a paring knife, thinly trace a 1 inch border around the dough, but don’t slice through. Use a fork to prick the center of the pastry all over (but not the border). Brush the border with the melted vegan butter and sprinkle on the cane sugar.

Step 5

Carefully transfer the puff pastry to the parchment paper-lined baking sheet. Spoon the cream cheese mixture onto the pastry and spread it out evenly using a rubber spatula or a frosting spatula, leaving the border uncovered. Top evenly with the sliced peaches and then dot with the blueberries.

Step 6

Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and lightly puffed.

Step 7

Once slightly cooled, cut into squares and devour.