Easy Peach Puff Pastry Tarts (Flaky, Buttery & Ready in 45 Minutes!)
These Easy Peach Puff Pastry Tarts are flaky, buttery, and ready in under 45 minutes! Made with store-bought puff pastry and sweet juicy peaches — a gorgeous summer dessert anyone can make.
Ingredients
- 1 sheet store-bought puff pastry thawed
- 3 medium peaches thinly sliced (or 1 can sliced peaches, well drained)
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 1 egg beaten (for egg wash)
- 2 tablespoons apricot jam optional, for glaze
- Powdered sugar for dusting optional
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Prepare the puff pastry. On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it out to smooth any creases. Cut into 6 equal rectangles.
- Score the edges. Using a sharp knife, lightly score a ½-inch border around each rectangle without cutting all the way through. This creates the raised crust as it bakes.
- Prepare the peaches. Toss sliced peaches with granulated sugar and cinnamon until evenly coated.
- Assemble the tarts. Place pastry rectangles on the prepared baking sheet. Brush the scored border with egg wash. Arrange peach slices inside the border in a slightly overlapping pattern.
- Bake for 22-25 minutes until the pastry is puffed and deeply golden and the peaches are tender and slightly caramelized.
- Glaze. While still warm, brush the peaches with honey or warmed apricot jam for a gorgeous shiny finish.
- Serve warm dusted with powdered sugar alongside vanilla ice cream or whipped cream.
Notes
- Fresh peaches work best in summer — look for ones that are ripe but still slightly firm so they hold their shape during baking
- Canned peaches work great year-round — drain them very well and pat dry with paper towels to prevent soggy pastry
- Don't skip the egg wash — it's what gives you that deep golden, glossy crust
- Puff pastry must be fully thawed but still cold when you use it — if it gets too warm it becomes sticky and difficult to work with
- Score but don't cut through the border — this is what creates the raised puffed edge
- Leftovers store in the fridge for up to 2 days — reheat in a 350°F oven for 5-8 minutes to restore crispiness