Peach Tart with Puff Pastry
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. No blind baking, no fussing with pie dough, no rolling pin arm workout—just slice, arrange, brush, and bake.
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
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
For Serving (Optional)
- 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)
Instructions
- 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 10x14-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.
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.
Nutrition
Serving: 1sliceCalories: 225kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 95mgFiber: 2gSugar: 15g
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