Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a floured surface, roll out puff pastry slightly and place on the baking sheet.

In a bowl, mix peaches, blueberries, sugar, flour, and lemon juice. Spoon fruit mixture onto the center of the pastry, leaving a 1-inch border.

Fold the edges of the pastry over the fruit, pinching slightly. Brush edges with egg wash.

Bake for 25–30 minutes, or until pastry is golden and fruit is bubbly.

Mix glaze ingredients and drizzle over cooled tart before serving.