Thaw Puff Pastry according to the directions.
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a small bowl, stir together the peaches and the blueberries.
Stir in the granulated sugar, brown sugar, cinnamon, and nutmeg until well combined.
Pour in the vanilla extract and stir.
In another small bowl mix egg and water, set aside.
Unfold Puff Pastry and cut it into 9 equal squares.
Put one tablespoon of filling in the middle of each square, making sure to leave about a quarter of an inch around the edges.
Using a pastry brush, brush egg wash around the edges.
Bake for about 15 minutes or until golden brown.
While the tarts are baking combine all the glaze ingredients in a mixer bowl or in a bowl and blend until smooth.
Once tarts are finished baking and have cooled for about 5 minutes drizzle with glaze.