Easy Peach Puff Pastry Tarts

peach puff pastry with sliced fruit pieces and honey drizzle.

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These peach puff pastry tarts are crispy, flaky, and full of flavor. With just five ingredients, they’re quick to make and ready to serve in about 30 minutes.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Servings: peach tarts

Calories: 259kcal

Author: Adina

Equipment

1-2 Baking sheets Note 1
Parchment paper

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 400°F/ 200°C or the regular oven to 430°F/ 220°C. 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 400°F (200°C). For a regular oven, bake the pastries in two batches at 430°F (220°C), 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 it’s not already rolled.
Pastry size: It’s 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, you’ll 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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