Mini peach tart season is basically my favorite few weeks of summer, and this recipe is the one I reach for the second peaches hit peak ripeness at the market.
These little tarts use flaky puff pastry as the base, so there is no pie dough to fuss over and no blind baking required.
Each one gets piled with thin peach slices, a dusting of cinnamon sugar, and a golden egg wash before it bakes up puffed and bronzed at the edges.
Once they cool for a few minutes, a quick brush of warm apricot glaze makes them look like they came from a bakery case, even though they take about 40 minutes start to finish.
I first made a batch of Strawberry Peach Tart Recipe for a backyard get together, and this mini version grew out of wanting something just as pretty but easier to serve one handed.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Total Time | 38 minutes |
| Servings | 8 mini tarts |
| Difficulty Level | Easy |
Why You’ll Love This Mini Peach Tart
There is a lot to like about a dessert that looks impressive but barely asks anything of you.
These tarts lean on store bought puff pastry, so the “from scratch” effort goes entirely into the peach topping and glaze.
They also bake fast, which matters a lot on a hot day when you do not want the oven running for an hour.
- Ready in under 40 minutes, including prep
- Individually portioned, so there is no slicing or serving mess
- Uses one sheet of puff pastry and three peaches, nothing exotic
- Flaky, buttery layers with a juicy, lightly spiced peach topping
- Easy to dress up for company or keep casual for a weeknight treat
Another favorite for peach season: Peach Tarte Tatin Recipe.
Ingredients
Everything here is easy to find at a regular grocery store, and the peaches are really the star, so buy the ripest ones you can.
- 1 sheet Puff Pastry Sheets, thawed according to package directions
- 3 medium ripe peaches, thinly sliced
- 1 large egg
- 1 tablespoon water
- 3 tablespoons granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup Apricot Preserves, for the glaze
- 2 tablespoons Sliced Almonds, for garnish
- Powdered sugar, for dusting, optional
I used the same technique for my Peach Tart With Puff Pastry, just scaled down into individual portions here.
Kitchen Equipment Needed
Nothing specialized is required, though a few good basics make the job much easier.
- Baking Sheet
- Parchment paper
- Rolling Pin
- Pastry Brush
- Sharp knife or Pastry Cutter
- Small saucepan, for the glaze
- Cooling Rack
Read Also: Blackberry Peach Galette Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe, based on what has actually made a difference in my own kitchen.
1. USA Pan Half Sheet Baking Pan
This pan heats evenly, so every tart in the batch browns at the same rate instead of some edges burning while others stay pale.
The heavier gauge aluminum also resists warping in a hot oven, which matters when you are baking puff pastry at a high temperature.
2. Silicone Pastry Brush
A good pastry brush makes the egg wash step quick and mess free, and silicone bristles do not shed the way cheap natural bristle brushes sometimes do.
It also cleans up in seconds, which is nice when you are also handling raw egg.
3. French Rolling Pin
Rolling out chilled puff pastry with a tapered French pin gives you more control than a thick American style pin, especially for the light, even pass you want here.
It also takes up very little drawer space, which is a nice bonus.
4. Bonne Maman Apricot Preserves
This is the preserve I use for the glaze because it melts down smooth with almost no need to strain out chunks.
The apricot flavor also complements peaches instead of competing with them the way a heavier jam sometimes does.
These same tools come in handy for my Blueberry Peach Galette too, if you want to put them to more use this summer.
Step-by-Step Instructions: How to Make Mini Peach Tarts
1. Prep the peaches
- Wash and dry 3 medium ripe peaches, then slice them thinly, about 1/8 inch thick, leaving the skin on for color and texture.
- Place the peach slices in a medium bowl and toss them with 1 teaspoon fresh lemon juice and 1/2 teaspoon vanilla extract.
- Sprinkle in 1 tablespoon of the granulated sugar and 1/2 teaspoon of the ground cinnamon, then toss gently to coat every slice.
- Set the bowl aside while you prepare the pastry, so the peaches have time to release a little juice and soften slightly.
2. Preheat the oven and prepare the pastry
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Lightly flour a clean work surface and unroll the thawed sheet of puff pastry, smoothing out any creases with a rolling pin.
- Using a sharp knife or a pastry cutter, cut the pastry into 8 even squares or rounds, roughly 3 to 4 inches across.
- Transfer the pastry pieces to the prepared baking sheet, spacing them about 1 inch apart so they have room to puff.
- Using the tip of a knife, score a border about 1/2 inch from the edge of each piece, cutting only halfway through the dough. This border is what puffs up around the edges while the center stays flat enough to hold the peaches.
3. Assemble the tarts
- Arrange 3 to 4 peach slices inside the scored border of each pastry piece, overlapping them slightly in a shingled pattern.
- Leave any excess juice behind in the bowl so the pastry does not turn soggy while baking.
- Sprinkle the remaining 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon evenly over the tops of the peach slices.
4. Add the egg wash
- In a small bowl, whisk together 1 large egg and 1 tablespoon water until smooth and slightly foamy.
- Using a pastry brush, brush the egg wash only along the scored border of each tart, avoiding the peaches themselves.
- This step is what gives the puffed edges their deep golden color once baked, so do not skip it.
5. Bake the tarts
- Slide the baking sheet into the preheated oven and bake for 16 to 18 minutes.
- The tarts are done when the pastry border is puffed and deep golden brown and the peaches look tender and slightly caramelized at the edges.
- Remove the baking sheet from the oven and let the tarts cool on the pan for 5 minutes before moving them.
- Transfer the tarts to a cooling rack to cool for another 5 to 10 minutes while you make the glaze.
6. Glaze and garnish
- While the tarts cool, warm 1/4 cup apricot preserves in a small saucepan over low heat until melted and pourable, about 1 to 2 minutes.
- Brush the warm apricot glaze lightly over the peaches on each tart for a glossy, bakery style finish.
- Scatter 2 tablespoons sliced almonds over the tarts while the glaze is still tacky, so they stick in place.
- Finish with a light dusting of powdered sugar just before serving, if you like.
The same egg wash and glaze method shows up again in my Peach Galette With Puff Pastry, so once you have it down you can use it in more than one recipe.
Tips for The Best Mini Peach Tart
A few small details make the difference between good mini peach tarts and great ones.
- Use peaches that are ripe but still slightly firm, since very soft peaches turn mushy in the oven.
- Keep the puff pastry cold until you are ready to assemble, since warm dough puffs unevenly.
- Do not overload the pastry with peach juice, or the base will steam instead of crisping.
- Score the border but do not cut all the way through, or the edges will not puff properly.
- Bake on the middle rack so the tops brown evenly without the bottoms burning first.
These tips also apply directly to my Peach Tart Recipe, since both recipes rely on the same puff pastry technique.
Serving Suggestions
Mini peach tarts are rich enough to stand on their own, but a few additions turn them into a full dessert spread.
They are also easy to scale up for a party since each guest gets their own individual tart.
- A small scoop of vanilla ice cream melting slightly over the warm tart
- A dollop of lightly sweetened whipped cream
- A drizzle of extra warm apricot glaze or honey
- Fresh mint leaves for a pop of color on a dessert board
- A side of fresh berries for a mixed fruit dessert platter
Read Also: Peach Galette
Variations of Mini Peach Tart
Once you have the base method down, it is easy to change up the flavors depending on the season or what you have on hand.
- Swap in sliced nectarines or plums for the peaches
- Add a thin layer of mascarpone or cream cheese under the fruit for a creamier bite
- Mix chopped fresh berries in with the peach slices for a two fruit tart
- Use a honey glaze instead of apricot preserves for a different finish
- Add a pinch of cardamom or nutmeg along with the cinnamon for a warmer spice note
If you want a larger format version of this idea, my Peach Pie With Frozen Peaches uses a similar fruit filling in a full size pie.
Storage and Reheating
These tarts are best enjoyed the day they are baked, but leftovers still hold up reasonably well.
- Store cooled tarts in an airtight container in the refrigerator for up to 2 days
- Reheat in a 350 degree Fahrenheit oven for 5 to 7 minutes to re-crisp the pastry
- Avoid microwaving, since it will make the puff pastry soft and chewy instead of flaky
- Unbaked assembled tarts can be refrigerated for a few hours before baking, if you want to prep ahead
I use the same refrigerate and re-crisp method for my Peach Pie With Canned Peaches, and it works just as well here.
Nutritional Facts
Here is the approximate nutrition information for one mini peach tart, based on 8 servings from this recipe.
| Nutrition Per Tart | |
|---|---|
| Calories | 185 kcal |
| Carbohydrates | 24 g |
| Sugar | 13 g |
| Fat | 8 g |
| Protein | 3 g |
| Fiber | 1 g |
These numbers are estimates only and will vary depending on the exact brand of puff pastry and size of peaches used.
Read Also: Peach Pie Filling Recipe
Health Benefits of Key Ingredients
This is still a dessert, but a few of the ingredients do pull some nutritional weight.
Fresh peaches in particular bring more to the table than just sweetness.
- Peaches provide vitamin C and a good amount of dietary fiber
- Almonds add healthy unsaturated fats along with a little extra protein
- Cinnamon contains antioxidants and has been studied for its effect on blood sugar levels
- Lemon juice adds vitamin C and helps brighten the overall flavor without added sugar
I lean on peaches for the same reason in my Blueberry Peach Crumble Recipe, since fresh fruit always makes a dessert feel a little lighter.
FAQs About Mini Peach Tart
1. Can I use frozen peaches instead of fresh?
Yes, but thaw them completely and pat them very dry with paper towels first.
Extra moisture from frozen peaches can make the puff pastry soggy, so draining them well matters more than usual.
2. Can I make mini peach tarts ahead of time?
You can assemble the unbaked tarts a few hours ahead and keep them chilled until you are ready to bake.
Baking them fresh, close to serving time, gives you the best texture and the flakiest pastry.
3. Why did my puff pastry turn out soggy in the middle?
This usually happens when there is too much peach juice left on the slices before they go onto the pastry.
Draining the peaches well and avoiding an overly thick layer of fruit solves the problem.
4. Can I substitute the apricot glaze with something else?
Warm honey or a thinned peach preserve both work well in place of apricot preserves.
Just make sure whatever you use is warm and thin enough to brush on smoothly.
5. Can I freeze mini peach tarts?
Baked tarts do not freeze particularly well, since the peaches release moisture as they thaw and the pastry loses its crispness.
It is better to freeze the unbaked, unglazed assembled tarts and bake them straight from frozen, adding a few extra minutes to the bake time.
For more make ahead friendly desserts, take a look at my Peach Crumble Pie Recipe.
Mini Peach Tarts
Ingredients
- 1 sheet Puff Pastry Sheets thawed according to package directions
- 3 medium ripe peaches thinly sliced
- 1 large egg
- 1 tablespoon water
- 3 tablespoons granulated sugar divided
- 1 teaspoon ground cinnamon divided
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup Apricot Preserves for the glaze
- 2 tablespoons Sliced Almonds for garnish
- Powdered sugar for dusting, optional
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Pastry brush
- Sharp knife or Pastry Cutter
- Small saucepan for the glaze
- Cooling rack
Method
- Wash and slice peaches 1/8 inch thick, then toss with lemon juice, vanilla, 1 tablespoon sugar, and 1/2 teaspoon cinnamon. Set aside while preparing pastry.
- Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out thawed puff pastry and cut into 8 even squares or rounds. Transfer to baking sheet and score a 1/2-inch border around each piece.
- Arrange 3-4 peach slices inside the scored border of each pastry piece, overlapping slightly. Sprinkle with remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.
- Whisk egg with 1 tablespoon water. Brush egg wash only along the scored borders, avoiding the peaches.
- Bake for 16-18 minutes until pastry borders are puffed and deep golden brown and peaches are tender. Cool on pan for 5 minutes, then transfer to cooling rack.
- Warm apricot preserves in a small saucepan over low heat until melted. Brush warm glaze over peaches on each tart, scatter sliced almonds on top, and dust with powdered sugar if desired.
Nutrition
Notes
- Use peaches that are ripe but still slightly firm, since very soft peaches turn mushy in the oven.
- Keep the puff pastry cold until you are ready to assemble, since warm dough puffs unevenly.
- Do not overload the pastry with peach juice, or the base will steam instead of crisping.
- Score the border but do not cut all the way through, or the edges will not puff properly.
- Bake on the middle rack so the tops brown evenly without the bottoms burning first.
- Swap in sliced nectarines or plums for the peaches for a seasonal variation.
- Add a thin layer of mascarpone or cream cheese under the fruit for a creamier bite.
- Baked tarts are best enjoyed the day they are baked, but can be refrigerated in an airtight container for up to 2 days.
- Reheat leftover tarts in a 350°F oven for 5-7 minutes to re-crisp the pastry; avoid microwaving.
- Unbaked assembled tarts can be refrigerated for a few hours before baking, if you want to prep ahead.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mini peach tarts are one of those desserts that feel special without asking much of you in return.
A sheet of puff pastry and a few ripe peaches turn into something that looks like it took real effort, and honestly, most of that effort is just letting the oven do its job.
Give this recipe a try the next time peaches are at their best, and let me know in the comments how yours turn out.
If you make a batch, I would love to see them, so feel free to share a photo here.
Recommended:
- Peach Crumble Recipe
- Bisquick Peach Cobbler Recipe
- Peach Cobbler With Canned Peaches
- Peach Cobbler Recipe
- Peach Crisp With Frozen Peaches
