Print

Puff Pastry Peach Tart

Print Recipe

A rustic puff pastry peach tart with golden flaky pastry, juicy caramelized peaches, and a hint of cinnamon-sugar sweetness.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. In a bowl, toss the sliced peaches with granulated sugar, brown sugar, cinnamon, cornstarch, and vanilla extract until evenly coated.
  4. Arrange the peach slices in overlapping rows within the scored border of the pastry.
  5. Brush the exposed pastry border with the beaten egg and drizzle the melted butter over the peaches.
  6. Bake for 22-25 minutes, or until the pastry is puffed and deep golden brown and the peaches are tender.
  7. Remove from the oven and immediately brush the warm peaches with apricot jam for a glossy finish.
  8. 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.

Find it online: https://www.receipster.com/puff-pastry-peach-tart/