Puff Pastry Peach Tart
This puff pastry peach tart turns ripe summer peaches and a sheet of golden, flaky pastry into an elegant dessert with almost no effort. Sweet, buttery, and lightly caramelized at the edges, it's the kind of rustic tart that looks bakery-made but comes together in under an hour.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Puff Pastry Peach Tart
A rustic puff pastry peach tart with golden flaky pastry, juicy caramelized peaches, and a hint of cinnamon-sugar sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: French-inspired
Ingredients
- 1 sheet frozen puff pastry, thawed
- 3–4 ripe peaches, thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons apricot jam, for glazing
- 1 tablespoon sliced almonds, optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared sheet and score a border about 1 inch from the edge, without cutting all the way through.
- In a bowl, toss the sliced peaches with granulated sugar, brown sugar, cinnamon, cornstarch, and vanilla extract until evenly coated.
- Arrange the peach slices in overlapping rows within the scored border of the pastry.
- Brush the exposed pastry border with the beaten egg and drizzle the melted butter over the peaches.
- Bake for 22-25 minutes, or until the pastry is puffed and deep golden brown and the peaches are tender.
- Remove from the oven and immediately brush the warm peaches with apricot jam for a glossy finish.
- Sprinkle with sliced almonds if using, slice, and serve warm or at room temperature.
Notes
Keep the puff pastry cold until ready to bake for the flakiest results. If peaches are very juicy, pat the slices dry before arranging them to prevent a soggy crust.
Frequently Asked Questions
Can I use canned or frozen peaches for this puff pastry peach tart?
Fresh, ripe peaches give the best texture, but well-drained canned or thawed frozen peaches work too. Just pat them very dry first to avoid excess moisture making the pastry soggy.
Do I need to blind bake the puff pastry before adding the peaches?
No, this puff pastry peach tart bakes the pastry and peaches together in one step. Scoring a border helps the edges puff up nicely while the center stays crisp under the fruit.
How do I keep the bottom of the tart from getting soggy?
Coating the peach slices in a little cornstarch before arranging them, and not overloading the tart with fruit, helps the pastry stay crisp and flaky.
Can I make this tart ahead of time?
You can slice the peaches and prep the pastry a few hours ahead and refrigerate separately, but for the flakiest results, assemble and bake the tart just before serving.
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