Preheat the oven to 400°F.

Unfold one puff pastry sheet and cut off the corners to create a circle that fits nicely into into the bottom and up the sides of a tart pan. Use the puff pastry corners to fill in any areas that need a little extra crust.

Bake the crust for about 10 minutes until the bottom has set and is puffed. Remove from the oven and let the puff pastry crust cool completely. Meanwhile, prepare and slice the fruit.

Layer the peaches on top of the cooled crust creating a pattern going in alternate directions starting along the edge and working your way into the center. Layer in the strawberries next. Finish off with the blueberries scattering them to fill in the empty spots.

Sprinkle the fruit with sugar and bake for 15 minutes until the edges toast lightly. Allow the tart to rest for five minutes before serving.