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Peach puff pastry tarts recipe

Sweet summer peaches tossed with vanilla are nestled into cardamom-scented cream cheese to make these simple, yet delicious peach puff pastry tarts. Made with store-bought puff pastry, these easy tarts are ready in under 30 minutes.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my fig puff pastry tart recipe as well. For ease of browsing, you can find all of my dessert recipes in one place.

Fresh peach puff pastry tarts on brown wooden board with whole peaches on the side.

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Peach puff pastry tarts

Store-bought puff pastry means making these peach tarts is a breeze. This is the perfect summer dessert or treat when you want something flaky, buttery and delicious, but you don’t want to spend loads of time in the kitchen.

You can make as many, or as few, of these tarts as needed. I get 6 good-sized tarts out of one sheet of pastry pastry. You can easily get 9 slightly smaller tarts out of one sheet, which is a great option if you want a 3 or 4 bite dessert.

Fresh peach puff pastry tarts topped with glaze on sheet pan.

What you need to know

This recipe for peach puff pastry tarts is unbelievable easy, but there are a few helpful tips and tricks that you need to know before we start.

Probably the most important tip is to keep the puff pastry as cold as you can. When puff pastry gets too warm, it becomes harder to work with. It will feel a bit “slack”, it will get sticky, and not as easy to cut and score. Keep it refrigerated until you are ready to use it.

Fresh peaches in white buckets sitting in the grass.

For the peaches, you’re looking for fruit that is ripe, but not too soft. As the peaches ripen more and more, they get softer, which makes it difficult to get clean slices. So, ripe, but still a little firm is what we’re going for.

Lastly, tossing the peach slices with a bit of lemon juice will keep the color nice and bright. It will stop them from turning brown, and it also adds a nice bit of flavor.

Ingredients

Common pantry ingredients are all you need to make these easy puff pastry tarts.

Ingredients for peach puff pastry tarts recipe on white background.
  • Puff pastry – I used Pepperidge Farm brand because it is the most widely available.
    • Substitutions: My preferred brand is DuFour Pastry Kitchen puff pastry. It’s what we use in restaurant kitchens and it is very good. The notable difference between the two is Pepperidge Farm has oil in the dough and DuFour is 100% butter.
  • Peaches – Ripe, but firm peaches are sliced, then tossed with lemon and vanilla bean paste.
  • Cream cheese – Softened cream cheese is sweetened with a bit of powdered sugar, then I’ve added a teaspoon of cardamom for a hint of spice.
  • Sliced almonds – For a little crunch of top, a sprinkling of sliced almonds pairs really well with the peaches.

How to make peach puff pastry tarts

Here’s a quick summary of how to make peach puff pastry tarts. Please see the card at the bottom of this post for the full recipe. 

Bowl of cream cheese and bowl of sliced peaches side by side.

Before you pull the puff pastry out of the fridge, make the sweetened cream cheese for the base of the tart, then slice the peaches and toss with lemon juice and vanilla.

This won’t take long to do, but you don’t want the puff pastry sitting out and getting warm while you’re doing this. The pastry needs to stay cold, so it’s best to do this first.

Step by step photos showing how to make peach puff pastry tarts.
  1. Prep – Preheat oven to 400°F // 200°C. Remove the puff pastry from the fridge and unfold it. Use a rolling pin to gently roll over the pastry. We’re not trying to make it thinner, we want to even out the creases in the dough and make it more level. Then, cut the piece of puff pastry into 6 even pieces. Use a sharp paring knife to score a border along the edges. Finally, use a fork to dock the middle of the puff pastry.
  2. Add the sweetened cream cheese to the base of the pastry, staying within the border you made. I like about 1/8″ thick layer.
  3. Shingle the peach slices on top of the cream cheese, gently pressing them into place. Brush the edges with an egg wash.
  4. Bake until the edges are golden and puffed, 16 – 18 minutes.
Drizzling glaze on tarts on a sheet pan. There is a bowl of glaze on the corner of the sheet pan.

You can buy a peach danish at the bakery, but when it’s this easy to make them at home, this is clearly the better option. Just look at those beauties!

Puff pastry tart recipe FAQ’s

How long do the peach tarts stay fresh?

They are best on the day they are made. They will be fine the next day, but by day 3, they won’t be quite as good.

What is the best way to store leftover puff pastry tarts?

Because these tarts have cream cheese, it is best to store them in the refrigerator, wrapped tightly, for up to 3 days.

Glazed peach tart on sheet pan with more puff pastry tarts on a sheet pan.

Variations and substitutions

  • Peach blueberry – Add a small handful of blueberries to the top of the tarts. I like to tuck them into the empty spaces on the edge of the peaches.
  • Homemade dough – If you’d like to make your pastry from scratch, try this puff pastry recipe.
  • Almonds – Add a sprinkling of sliced almonds to the tops of the peach puff pastry tarts for a little crunch.
peach tarts on wooden serving board with whole peaches on the side and a peach-colored towel under the board.

Helpful tools and equipment

  • Heavy duty sheet pans that hold up to high temps without warping.
  • Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
  • Small offset spatula – I find this tool makes it easier to spread the cream cheese, plus I use this all the time for spreading icing on cookies, cupcakes, cakes, etc.
  • Pastry brush – it’s perfect for brushing on egg wash, melted butter, cream glazes, etc.

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Fresh peach puff pastry tarts on brown wooden board with whole peaches on the side.

Peach puff pastry tarts

Cheryl Bennett
Sweet summer peaches tossed with vanilla are nestled into cardamom-scented cream cheese to make these simple, yet delicious peach puff pastry tarts.
No ratings yet
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 6 tarts
Calories 434 kcal

Ingredients
  

  • 1 sheet store-bought puff pastry chilled
  • 6 ounces cream cheese softened to room temperature
  • ¼ cup powdered sugar
  • 1 tsp. ground cardamom
  • 3 – 4 medium peaches ripe, but firm
  • 1 tsp. vanilla bean paste *Substitute with vanilla extract if you don't have paste
  • 2 tbsp. fresh lemon juice
  • ¼ cup sliced almonds optional
  • 1 egg whisked with 1 tbsp. of water to make egg wash

Glaze

  • cup powdered sugar
  • 2 tsp. milk

Instructions
 

Make the peach puff pastry tarts

  • Preheat oven to 400°F/200°C.
    Make egg wash by whisking egg with 1 tablespoon of water, then set aside.
  • Combine room temperature cream cheese with ¼ cup powdered sugar and cardamom in a small mixing bowl. Whisk to throroughly combine until it is smooth and uniform. Set aside.
    Mixing cream cheese in a stainless steel mixing bowl with an orange spatula.
  • Slice peaches into ¼ inch slices and place in a medium bowl with vanilla bean paste (or vanilla extract) and lemon juice. Toss to combine, then set aside.
    Sliced peaches in a stainless steel mixing bowl.
  • Remove puff pastry from fridge. It will be folded in thirds. Gently open it up, like a brochure, on a clean kitchen towel or lightly floured surface. Using a rolling pin, lightly roll over the dough, just to even it out and level the creases a bit.
  • Using a sharp Chefs knife or a pizza cutter, cut the sheet of dough into 6 equal pieces. Place them on a parchment-lined baking sheet.
    Then score a border along the edges with a paring knife. Use the tip of the paring knife, or a fork, to dock the middle of the puff pastry.
    Docking puff pastry on a sheet pan.
  • Spread about 2 tablespoons of the cream cheese mixture in the middle of each piece of puff pastry. (I use an offset spatula for this.)
  • Then shingle 6 – 8 slices of peaches on top of the cream cheese mixture and lightly press them down to secure in place.
    Brush edges of puff pastry with egg wash. *Sprinkle with sliced almonds, if desired.
  • Bake for 16 – 18 minutes, or until puffed and golden. Let them cool on the sheet pan.
  • While tarts are cooling, whisk together the powdered sugar and milk for the glaze. When tarts have cooled, drizzle glaze over the tarts and serve.
    Store leftover tarts in an airtight container in the fridge for up to 3 days.
    Peach puff pastry tart drizzled with simple powdered sugar glaze on a baking sheet.

Notes

For the glaze: start with 2 teaspoons of milk, and adjust to your desired consistency from there. I like the glaze thin enough to drizzle, but you may prefer your glaze thicker, or thinner.

Nutrition

Serving: 1gCalories: 434kcalCarbohydrates: 42gProtein: 6gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 29mgSodium: 201mgPotassium: 203mgFiber: 3gSugar: 20gVitamin A: 626IUVitamin C: 6mgCalcium: 50mgIron: 2mg
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