These puff pastry peach tartlets are delightful and delicious summer treat! Fresh peaches are nestled in a flaky pastry with a drizzle of nature’s own honey makes this a sweet snack or glorious dessert.
This tasty and enjoyable summer treat comes together in just over 30 minutes. When local seasonal fruit are available and your time is limited it is a perfect time to make this sweet puff pastry peach tartlet dessert. Your family and guests alike will love this lovely puff pastry peach dessert with nature’s own sweet honey, coated with warm cinnamon spice, a little raw sugar and fresh lemon juice. Nature’s own honey is drizzle over the warm peaches and garnished with walnuts and fresh thyme.
Simply add a dollop of ice cream or whipped if you desire.
Puff pastry is so handy and makes life easy when it comes to needing a quick dessert at the last minute. I do recommend to have a roll or two in your freezer when you are crunching for time.
Ingredients & Tips
- Peaches: choose peaches that are stone-free, meaning the peach comes away from the pit easily
- Sugar: I like to use raw fine sugar which unbleached sugar
- Lemon juice: add a tangy taste and enhances the flavours
- Cinnamon: a warm spice and it is a perfect pairing with peaches
- Puff pastry: cut find in most local grocery stores and an excellent alternative
- Egg: needed for egg watering the edges of the squares
- Honey: compliments this dessert so nicely
- Thyme: if you desired, it is one of the few herbs that offers additional flavour
Instructions
First remove one roll or 1/2 lb or 225g of puff pastry from the freezer and allow to sit at room temperature for 20 minutes to thaw.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Cut the peaches in half and discard the stone. Then cut peaches into thin slices and add them to a medium bowl. Combine the peaches with raw sugar, lemon and cinnamon. Gently mix until peaches are coated. Set aside.
Once the puff pastry is thawed but still cold, roll out the pastry and divide it into 9 squares. Place them on the lined baking sheet about 1 inch apart. Using a sharp knife, score the pastry, about 1/2 inch (1.25 cm) in from the edge. Using a fork, poke holes in the centre of each piece.
Begin laying 4-5 peach slices in a diagonal on each pastry square. Brush with egg wash over the edges and sprinkle with raw sugar. Bake for 18 minutes until pastry is golden and peaches are baked.
Love the aroma of the sweet peaches as they bake. It shouldn’t take anymore than 18 minutes to bake and you will notice the pastry starts to get golden and peaches are softened which means they are baked. Drizzle honey over the peaches while still warm. Garnish with thyme and walnuts. Enjoy!
Why you will love it….
- Don’t let the season go by without making these puff pastry peach tartlets. Peaches are a seasonal fruit so when they are available, it is a perfect time to enjoy the beautiful sweet flavours. They are irresistibly delicious and you will want to double the recipe
- It’s an easy recipe and who doesn’t love a quick dessert
- Puff pastry makes it so easily accessible
- Make this recipe ahead and reheat it on the oven for just a few minutes
Simply, store them in the refrigerator in a container with a lid. Try to avoid laying them on top of one another but if you do, place wax paper or parchment paper between the layers.
To reheat these tarts, preheat oven to 350℉ and place tarts on a baking sheet and warm for 10 minutes.
PLEASE LEAVE A REVIEW…..
I WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING……Thank you Rose 
Rustic Puff Pastry Peach Tartlets
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Remove one sheet of puff pastry from the freezer and allow to sit at room temperature for 20 minutes to thaw.
- Cut the peaches in half and discard the stone. Then cut peaches into thin slices and add them to a medium bowl. Combine the peaches with raw sugar, lemon and cinnamon. Gently mix until peaches are coated. Set aside.
- Once the puff pastry is thawed but still cold, roll out the pastry and divide it into 9 squares. Place them on the lined baking sheet about 1 inch apart. Using a sharp knife, score the pastry, about 1/2 inch (1.25 cm) in from the edge. Using a fork, poke holes in the centre of each piece.
- Begin laying 4-5 peach slices in a diagonal on each pastry square. Brush with egg wash over the edges and sprinkle with raw sugar. Bake for 18 minutes until pastry is golden and peaches are baked.
- Drizzle honey over the peaches while still warm. Garnish with thyme and walnuts. Enjoy!
2 Responses
I made this today for my family to enjoy on Labor Day. It was very easy, and I had almost all of the ingredients already – just had to run to the store for the peaches and puff pastry.
Thank you Susan for your comment and rating.
Much appreciated,
Rose