This peach tart with puff pastry recipe turns a few ripe peaches and a sheet of store-bought dough into a bakery-worthy dessert in under an hour.
The pastry puffs up golden and flaky around the edges while the peaches soften into a jammy, cinnamon-scented filling in the center.
I make this one on repeat all summer because it looks like it took real effort, but it really doesn’t.
If you already love my Peach Tart Recipe with a from-scratch crust, this puff pastry version is the shortcut you’ll reach for on busy weeknights.
No blind baking, no fussing with pie dough, no rolling pin arm workout. Just slice, arrange, brush, and bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Peach Tart with Puff Pastry Recipe
This recipe takes the flavor of a classic French peach tart and strips away all the fussy parts.
The puff pastry does the heavy lifting, so you get a bakery-style dessert without babysitting a pie crust.
It’s also endlessly forgiving. Overlap the peaches a little unevenly and it still comes out looking gorgeous, and you can have it on the table in less time than it takes to preheat some ovens fully.
For more puff pastry inspiration, check out my Peach Galette with Puff Pastry.
- Ready in about 50 minutes from start to finish
- Uses just one sheet of store-bought puff pastry
- Naturally sweetened mostly by ripe summer peaches
- Impressive presentation with almost no decorating skill required
- Easy to customize with other stone fruit or berries
Ingredients
You only need a handful of ingredients for this tart, and most of them are things you likely already have on hand.
The peaches and pastry do most of the work, while a few pantry staples round out the flavor.
- 1 sheet frozen puff pastry, thawed
- 4 to 5 ripe peaches, thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons turbinado sugar, for sprinkling
- 1/4 cup apricot preserves, warmed, for glazing
- Pinch of salt
Kitchen Equipment Needed
Nothing fancy is required to pull this off. A few basics from your kitchen drawers will get the job done, though a couple of specific tools make the process smoother.
- Rimmed baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife or paring knife
- Small mixing bowls
- Small saucepan, for warming the glaze
Read Also: Puff Pastry Bites
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this tart.
None of them are required, but they’ve made the process easier and the results more consistent in my own kitchen.
1. USA Pan Rimmed Baking Sheet
A heavy-gauge baking sheet heats evenly, which matters a lot when you’re trying to get puff pastry to rise uniformly without warping.
It’s also sturdy enough that it won’t buckle in a hot oven, so your tart bakes flat and even.
2. Silicone Pastry Brush
A good pastry brush spreads egg wash evenly without dragging or tearing the delicate pastry layers underneath.
Silicone bristles are also easier to clean than natural bristle brushes, which matters after a sticky glazing step.
3. Bonne Maman Apricot Preserves
This is the glaze I reach for every single time. It melts down smooth and glossy, and the mild apricot flavor never competes with the peaches, it just makes them shine.
4. French Rolling Pin
A tapered French-style rolling pin gives you more control when you need to gently even out puff pastry without pressing it flat.
Less pressure on the dough means more puff once it hits the oven.
Step-by-Step Instructions: How to Make Peach Tart with Puff Pastry
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 400 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper so the pastry doesn’t stick and cleanup stays easy.
- Set the sheet aside while you prepare the filling and pastry.
2. Make the Peach Filling
- Slice the peaches thinly, about a quarter inch thick, leaving the skins on for color and less prep work.
- Place the sliced peaches in a mixing bowl.
- Add the granulated sugar, light brown sugar, cornstarch, ground cinnamon, vanilla extract, lemon juice, and a pinch of salt.
- Gently toss everything together until the peaches are evenly coated, then set the bowl aside so the fruit can release a little of its juice.
3. Roll Out the Puff Pastry
- Lightly flour your work surface and unfold the thawed puff pastry sheet.
- Roll it out gently into a rectangle roughly 10 by 14 inches, smoothing out the fold lines as you go.
- Transfer the pastry onto your prepared baking sheet.
4. Score the Border and Arrange the Peaches
- Using the tip of a sharp knife, lightly score a border about three quarters of an inch from the edge of the pastry all the way around, cutting only halfway through the dough so it puffs up and frames the filling.
- Drain any excess liquid from the peach bowl, then arrange the peach slices in overlapping rows inside the scored border.
- It is fine if some peach slices overlap slightly, this actually helps the filling hold together as it bakes.
5. Add the Egg Wash and Sugar
- Whisk the egg with the tablespoon of water to make the egg wash.
- Brush the egg wash generously over the exposed border of pastry, avoiding the peaches themselves.
- Sprinkle the turbinado sugar evenly over the egg-washed border for a crisp, golden crunch once baked.
6. Bake the Tart
- Place the baking sheet in the preheated oven.
- Bake for 28 to 32 minutes, until the pastry border is puffed and deep golden brown and the peaches are tender.
- If the edges start browning too quickly, loosely tent the tart with foil for the last 5 to 10 minutes.
7. Glaze and Cool Before Serving
- While the tart bakes, warm the apricot preserves in a small saucepan over low heat until loose and pourable, then strain out any large fruit chunks if needed.
- As soon as the tart comes out of the oven, brush the warm apricot glaze over the peaches for a glossy, bakery-style finish.
- Let the tart cool on the pan for at least 15 minutes before slicing, so the filling has time to set.
For a fruitier twist on this technique, my Blackberry Peach Galette Recipe follows a very similar process with a rustic folded edge instead of a scored border.
Tips for The Best Peach Tart with Puff Pastry
A few small details make the difference between a good tart and a great one.
None of these add extra time, they just require a bit of attention at the right moments.
- Keep the puff pastry cold until you’re ready to use it, warm dough is much harder to work with and won’t puff as well
- Choose peaches that are ripe but still firm, overly soft peaches release too much liquid and can make the tart soggy
- Don’t skip draining the peaches before arranging them, that extra step keeps the pastry crisp underneath
- Score the border but don’t cut all the way through, or the frame won’t puff up evenly
- Brush the glaze on while the tart is still warm so it spreads smoothly and sets into a shiny finish
If you want to see this same low-effort approach applied to a slightly different shape, take a look at my Peach Galette Recipe.
Serving Suggestions
This tart is lovely warm, at room temperature, or straight from the fridge the next day. A little something on the side turns it from a simple dessert into an occasion.
- A scoop of vanilla ice cream melting into the warm peaches
- A dollop of lightly sweetened whipped cream
- A drizzle of honey or extra warmed apricot preserves
- A sprinkle of toasted sliced almonds for crunch
- Fresh mint leaves for a little color and brightness
You might also enjoy: Peach Basil Spritzer alongside a slice for the ultimate summer pairing.
Variations of Peach Tart with Puff Pastry
Once you’ve made this tart once, it’s easy to riff on it depending on what fruit you have or what mood you’re in.
The base technique stays exactly the same no matter what you swap in.
- Mixed berry and peach, add a handful of blueberries or raspberries to the peaches
- Spiced version, add a pinch of nutmeg or cardamom along with the cinnamon
- Almond frangipane base, spread a thin layer of almond cream under the peaches before baking
- Individual tartlets, cut the pastry into squares and top each with a few peach slices
- Savory twist, skip the sugar and glaze, and add goat cheese and thyme instead
For a version built around two fruits from the start, try my Blueberry Peach Galette Recipe.
Storage and Reheating
This tart is best the day it’s made, but it holds up well for a couple of days if you store it properly. A quick reheat brings the pastry back to life.
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat individual slices in a 350 degree Fahrenheit oven for 8 to 10 minutes to re-crisp the pastry
- Avoid microwaving, it will make the puff pastry soft and chewy instead of flaky
- This tart does not freeze particularly well once baked, since the pastry loses its crispness after thawing
My Peach Crumble Pie Recipe actually freezes and reheats a bit better if you’re looking to make something ahead of time.
Nutritional Facts
Exact values will vary depending on the size of your peaches and how much glaze you use, but here’s a general estimate per slice for a tart cut into 8 pieces.
For a lighter fruit-forward option with similar nutrition, my Peach Crisp Recipe is worth comparing.
| Nutrition (Per Slice) | |
|---|---|
| Calories | 225 kcal |
| Carbohydrates | 29g |
| Protein | 3g |
| Fat | 11g |
| Saturated Fat | 3g |
| Sugar | 15g |
| Fiber | 2g |
| Sodium | 95mg |
Health Benefits of Key Ingredients
This tart is a dessert first, but a few of its ingredients bring more to the table than just sweetness.
Peaches especially do a lot of the nutritional heavy lifting here.
- Peaches are a good source of vitamin C and provide fiber that supports digestion
- Peaches also contain potassium, which helps support healthy blood pressure levels
- Cinnamon has natural antioxidant properties and may help support balanced blood sugar
- Lemon juice adds vitamin C and helps brighten the natural flavor of the fruit without added sugar
- Eggs used in the wash provide a small amount of protein along with essential vitamins
If you love baking with peaches for more than just dessert, my Peach Bread Recipe is a great way to use them at breakfast too.
FAQs About Peach Tart with Puff Pastry
1. Can I use frozen peaches instead of fresh?
Yes, but thaw them fully and pat them very dry first. Frozen peaches release more liquid than fresh ones, so draining well is essential to avoid a soggy crust.
2. Do I need to peel the peaches first?
Peeling is optional. The skins soften as the tart bakes and add a nice pop of color, but you can peel them first if you prefer a smoother bite.
3. Can I make this tart ahead of time?
You can prep the peach filling and roll out the pastry a few hours ahead and keep them separately chilled.
I don’t recommend assembling and baking more than a couple of hours before serving, since puff pastry is best fresh.
4. What if my puff pastry cracks while rolling?
Small cracks are normal and usually seal themselves as the pastry bakes. Just pinch any larger cracks together gently before adding the filling.
5. Can I use a different fruit combination?
Absolutely, nectarines, plums, or a mix of stone fruit all work beautifully in place of peaches.
My Strawberry Peach Galette Recipe is a great example of how well peaches pair with other fruit in this same style of dessert.
Peach Tart with Puff Pastry
Ingredients
- 1 sheet frozen puff pastry thawed
- 4 to ripe peaches 5 peaches, thinly sliced (about ¼ inch thick), skins left on
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons turbinado sugar for sprinkling
- 1/4 cup apricot preserves warmed, for glazing
- Pinch of salt
- Vanilla ice cream for serving (optional)
- Whipped cream lightly sweetened, for serving (optional)
- Honey for drizzling (optional)
- Toasted sliced almonds for garnish (optional)
- Fresh mint leaves for garnish (optional)
Equipment
- Rimmed baking sheet Heavy-gauge for even heating
- Parchment paper
- Rolling Pin French-style preferred for control
- Pastry brush Silicone bristles recommended
- Sharp knife or paring knife
- Small mixing bowls
- Small saucepan For warming the glaze
Method
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Thinly slice peaches (about ¼ inch thick). In a mixing bowl, toss them with granulated sugar, brown sugar, cornstarch, cinnamon, vanilla, lemon juice, and a pinch of salt. Set aside to release juices.
- Lightly flour your work surface and roll thawed puff pastry into a 10×14-inch rectangle. Transfer to the prepared baking sheet.
- Score a ¾-inch border around the pastry edge (cutting only halfway through). Drain excess liquid from peaches, then arrange slices in overlapping rows inside the border.
- Brush the exposed pastry border generously with egg wash and sprinkle with turbinado sugar.
- Bake for 28–32 minutes until pastry is puffed and golden brown and peaches are tender. Tent with foil if edges brown too quickly.
- Warm apricot preserves until pourable while tart bakes. Brush glaze over peaches immediately after removing from oven. Cool on pan for at least 15 minutes before slicing.
Nutrition
Notes
- Peach selection: Choose peaches that are ripe but still firm. Overly soft peaches release too much liquid and can make the tart soggy.
- Keep pastry cold: Work quickly with puff pastry straight from the fridge—warm dough won’t puff as well.
- Drain fruit well: Don’t skip draining the peaches before arranging them on the pastry. This keeps the bottom crisp.
- Score, don’t cut: Score the border only halfway through the dough so the frame puffs up evenly around the filling.
- Glaze while warm: Brush the apricot glaze on while the tart is still warm for a smooth, glossy finish that sets beautifully.
- Make ahead: Prep the peach filling and roll out the pastry a few hours ahead and keep chilled separately. Assemble and bake just before serving for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices in a 350°F oven for 8–10 minutes to re-crisp the pastry—avoid microwaving.
- Freezing: This tart does not freeze well once baked, as the pastry loses its crispness after thawing.
- Fruit variations: Nectarines, plums, or a mix of stone fruit work beautifully in place of peaches. Add a handful of berries for a mixed fruit version.
- Spiced version: Add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach tart with puff pastry recipe is proof that a stunning dessert doesn’t have to take all afternoon.
A little fruit, a sheet of dough, and a warm glaze go a long way.
I hope this becomes one of your go-to summer bakes the way it has for me.
If you give it a try, I’d love to hear how it turned out, drop a comment below or share a photo, I always enjoy seeing your versions.
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