These easy peach puff pastry tarts are crispy, flaky, and full of flavor - you wonโt be able to stop eating them! They are also super easy to make, require only five ingredients, and are ready to serve in about 30 minutes.
Today's peach puff pastry recipe is one of the simplest fruit desserts you can make this summer. Simply cut store-bought puff pastry, top it with sliced fresh peaches and a drizzle of honey, and bake for 15 minutes. Youโll have a delicious summer dessert perfect for a quick snack or serving guests.
If you like this recipe, try Peach Puff Pastry Galette, Cherry Turnovers, or Chocolate Puff Pastries.ย
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Recipe ingredients
Puff pastry: I usually use pre-rolled pastry from the grocery store's refrigerated section, which doesnโt require thawing or rolling. I used a single 10 oz (275 g) pastry sheet to make eight peach tartlets, but you can easily double the recipe (See Good to Know section).
You can also use frozen puff pastry dough. Thaw and roll it according to the package instructions.
Fresh ripe peaches: You'll need three or four fresh ones, depending on their size. Start by cutting three; if you need more, cut the fourth one. You can also use canned peaches when fresh ones are not in season.
Ground almonds and a drizzle of honey for more texture, flavor, and sweetness.
One egg is needed to brush the peach puff pastry tarts.
See the recipe card for full information on ingredients and quantities.
Variations
You can also use another stone fruit, such as nectarines, apricots, or plums. Try our Puff Pastry Plum Tarts or Apple Puff Pastry Rolls next.
Replace the ground almonds with ground hazelnuts or pistachios.
Instead of honey, sprinkle the pastries with brown sugar or brush them with warmed peach or apricot jam. Use this smooth Apricot Jam, for instance.
To make a large puff pastry peach tart, leave the pastry sheet whole instead of cutting it into pieces. Check out this Berry Puff Pastry Cake, too.
How to cut a peach?
Rinse the fruit under cool water and pat it dry.
Place it on a cutting board. Hold it steady and cut down from the top to the bottom, following the curve of the pit. Do this all around the fruit.
Gently twist the two halves apart. Remove the pit from the center of each half.
Place each half cut-side down on the board. Slice peaches into wedges or thin slices as desired.
How to make peach puff pastry?
Step #1: Unroll the dough. Cut it into eight pieces (use a very sharp knife or a pastry cutter). Place them on the baking sheets, leaving a bit of space in between them.
Step #2: Brush the puff pastry pieces with the beaten egg wash and spread the almonds over each piece, leaving the edges of the pastry uncovered.
Step #3: Place the peach slices on the area covered with ground almonds. Drizzle them with honey.
Step 4: Bake for 15 minutes or until puffed and golden brown. Let them cool slightly.
Good to know!
Size: It wonโt matter much if your puff pastry sheet is smaller or larger than mine. Just adjust the amount of peaches, almonds, and honey accordingly. Youโll still need only one egg for brushing, even if you double or triple the recipe.
Oven: If you use a convection oven (fan oven), you can bake both baking sheets simultaneously (at 400ยฐF/ 200ยฐC). If you're using a regular oven, bake the pastries in two batches (at 430ยฐF/ 220ยฐC) and keep the waiting ones refrigerated until you're ready to bake them.
Donโt let the pastry get too warm before baking; it keeps its shape better when cold. Donโt place the unbaked pastries on the hot baking sheet you used for the first batch; let it cool if you only have one.
How to serve and store them?
The puff pastry tarts with peaches are best served immediately. They can be served after about 15 minutes of cooling or at room temperature, preferably within 3-4 hours.
They are delicious as they are, sprinkled with a bit of powdered sugar, and are divine when served with a scoop of vanilla ice cream (especially if they are still slightly warm).
You can refrigerate leftovers in an airtight container for 2-3 days; they will still be super delicious but not crispy anymore. You can also reheat them in the oven or air fryer (the microwave would make them soggy).
Easy Peach Puff Pastry Tarts
Equipment
- 1-2 Baking sheets Note 1
Ingredients
- 1 sheet rolled puff pastry Notes 2, 3
- 3-4 peaches depending on size, Note 4
- 1 egg also Note 3
- 3 tablespoons ground almonds
- 2 tablespoons runny honey a bit more if required, Note 5
- a bit of powdered sugar for dusting, optional
Instructions
- Preparations: Preheat the convection oven (fan oven) to 400ยฐF/ 200ยฐC or the regular oven to 430ยฐF/ 220ยฐC. Line the baking sheets with parchment paper.
- Pastry: Unroll the puff pastry and cut it into 8 rectangles or squares using a sharp knife. Place them on the prepared baking sheets, leaving a bit of space between them.1 sheet rolled puff pastry
- Slice the peaches: Place one peach on the cutting board and cut around the pit from top to bottom. Twist the halves apart and remove the pit. Then, slice each half into slices.3-4 peaches
- Brush the pieces with the beaten egg. Spread the almonds over each piece, leaving the edges uncovered.1 egg + 3 tablespoons ground almonds
- Topping: Place the sliced peaches on top of the area covered with ground almonds and drizzle them with a bit of runny honey.2 tablespoons runny honey
- Bake the tarts for 15 minutes or until the edges are puffed and golden and the peaches are soft and glossy. Let them cool slightly (about 15 minutes), then dust them with powdered sugar before serving. Serve them while still warm or at room temperature.a bit of powdered sugar
Notes
- Oven: If you use a convection oven (fan oven), you can bake both baking sheets at the same time at 400ยฐF (200ยฐC). For a regular oven, bake the pastries in two batches at 430ยฐF (220ยฐC), and keep the unbaked ones refrigerated until you're ready. Ensure the pastry stays cold before baking to help it keep its shape better.
- I used puff pastry from the supermarket's refrigerator section. It weighed 10 oz/ 275 g and was 10 inches/ 25 cm long. You can also use frozen puff pastry; defrost it according to the package instructions and roll it out if itโs not already rolled.
- Pastry size: Itโs OK if your puff pastry sheet is slightly different in size. Simply adjust the quantities of peaches, ground almonds, and honey to fit. Even if you double or triple the recipe, youโll still only need one egg for brushing.
- Peaches: Start by slicing 3 of them, and only slice the last one if still needed. Nectarines or apricots are just as great!
- Replace honey: Sprinkle the tarts with a bit of brown sugar or brush the peaches with warmed apricot or peach jam.
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