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Peach and Brown Sugar Puff Pastry Tarts

byCaylie Crossland Updated:
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Peach and Brown Sugar Puff Pastry Tarts – The perfect summer treat! Enjoy these flaky, buttery tarts filled with sweet, juicy peaches and finish with a light drizzle of honey. Perfect for picnics, snacks, or any sweet summertime craving!

  • One reader, Lori, says: “I made these for dinner with friends. They turned out great and travelled well. I baked them a couple hours before, glazed them with honey, and dusted them with sugar when I arrived. The cornstarch in the mix kept them from being soggy. Great idea! ★★★★★”
close up overhead shot of mini peach tarts piled on top of each other with white flowers around.

It’s our first peach recipe of the season and I’m so excited to finally share it! We wanted to create a simple, yet stunning recipe to showcase their amazing flavor. These mini puff pastry tarts are the perfect answer! They’re fast, easy, and absolutely irresistible.

And, even if you don’t have super flavorful peaches, you can STILL make this recipe and have it be extra delicious. The secret? Adding about 1 Tablespoon of peach jam under the peach slices!

Why You’ll Love These Peach Tarts, Too!

  • Super simple to make and requires minimal ingredients.
  • The perfect treat to bring to summer picnics!
  • Uses fresh in-season peaches for the best flavor.
  • A real crowd pleaser.
  • Made with store-bought puff pastry to make these tarts super easy!
overhead shot of 7 and a half peach tarts on round wood wood board lined with parchment paper, a quarter of a peach, a honey dipper, and white flowers tucked around tarts, with two more tarts on white plates around board, a white cheese cloth, more peaches, a cake knife, and an empty jar on marble surface.

Start With The Filling

Since we’re using store-bought puff, we’re starting with filling for this recipe! All you need to do is mix your sliced peaches with some brown sugar, vanilla, cornstarch, and salt.

This allows the peaches to macerate while we prep the puff pastry. It adds an extra depth of flavor!

peach mixture in glass bowl.

Prep The Puff Pastry

The secret to perfect puff pastry tarts? Creating mini “walls” for the fruit to sit! It’s so simple. All you need to do is cut the puff pastry sheet into 6 equal rectangles. From there, place on a lined sheet pan and brush the edges with an egg wash (just a combo of egg and 1 Tablespoon of water!).

Now, it’s time to fold. Start by folding the shorter ends inward, as seen in the second photo below. Then, fold the longer edges inward. You now have your “walls”! Brush the edges again and now we’re ready to fill. Easy, right?

puff pastry cut into six rectangles.
left and right sides of puff pastry folding inward.
top and bottom of pastry rectangle folded inward.
pastry folded edges being brushed with egg wash.

Filling The Tarts

It’s now time to assemble! Layer the peach slices in the center of each tart, fitting just as many as you can. Remember, the more peaches, the more flavor! Bake for about 20-25 minutes, or until the pastries have puffed and are a nice golden brown.

Drizzle peach tart with some honey and enjoy!

⊹ A Quick Tip! ⊹

Want a little extra peach flavor? Spoon peach jam in the center of each tart before adding your peach slices.

pastries filled with peach slices on lined sheet pan.
six baked puff pastry peach tarts on parchment lined sheet pan.

✳ Recipe FAQ’s

If the tarts burned, but the dough is still raw, this is due to the oven temperature being too high. We recommend buying an oven thermometer to check your oven temperature to see if your oven may be running hotter than what you set it to.

Of course! Be sure to thaw them before use. Also, keep in mind that frozen peaches may not be as flavorful as fresh peaches. You can add some peach jam/preserves to this tart to really enhance the flavor, if needed!

Pie crust can be used instead of puff pastry, but keep in mind that it won’t be quite as buttery/flakey.

Actually, no! The egg wash is added to promote even browning, but if you aren’t a fan of egg washes, you can brush the edges of the pastry with milk or cream.

If your tarts came out bland, this is due to the peaches not being as flavorful. This can happen! Though, like stated above, you can add some peach jam/preserves to get some extra peach flavor.

More Peach Desserts:

front shot of piled mini peach tarts with top tart missing a bite.

When you make these Peach and Brown Sugar Puff Pastry Tarts, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable

Happy Baking!
x, Caylie

close up overhead shot of mini peach tarts piled on top of each other with white flowers around.
4.67 from 3 votes

Peach and Brown Sugar Puff Pastry Tarts

Author: Traci Crossland
The perfect summer treat to celebrate fresh in-season peaches…Peach and Brown Sugar Puff Pastry Tarts! Made with minimal ingredients, ready in less than an hour, and perfect for summer picnics or weekend brunches. So simple, but SO. GOOD.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 12 tarts

Ingredients
 

Tarts

Egg wash

  • 1 large egg yolk, room temperature
  • 1 Tablespoon water
US Customary – Metric

Instructions
 

Filling

  • Heat oven to 400℉/204℃.
  • Line sheet pan with parchment paper. Set aside.
  • In a medium bowl, combine peaches, brown sugar, vanilla, cornstarch, and salt. Set aside.

Egg wash

  • In a small bowl, whisk together egg yolk and water until smooth. Set aside.

Assembly

  • Unfold one sheet of puff pastry.
  • Smooth flat.
  • Cut into 6 equal rectangles.
  • Repeat with second sheet of pastry.
  • Place on prepared sheet pans.
  • Use a pastry brush to brush edges of each rectangle with egg wash.
  • Fold edges inward.
  • Lightly press to seal.
  • Brush tops of dough with egg wash.
  • Layer peach slices in center of each pastry.
  • Bake for 20-23 minutes, or until puffed and golden brown.
  • Drizzle honey on each tart before serving.

Notes + Tips!

How To Store These Peach Tarts:

These tarts are best enjoyed as soon as they are made, but they can be kept in a zip-top bag in the fridge for 2-3 days. You can also freeze these tarts for up to 1 month.

 

Tested Substitutions For This Recipe:

  • Frozen peaches can be used in this recipe. Just remember to thaw them before mixing the filling together!
  • Arrowroot starch can be used instead of cornstarch, if desired. You may need to add up to 2 Tablespoons of arrowroot starch.
  • If you don’t have access to puff pastry, pie dough may be used instead. Bake time will need to be adjusted.
  • Not a fan of egg wash? You can use heavy cream or milk.
 

Tips For Success:

  • Remember to set your puff pastry out ahead of time to allow it time to thaw.
  • If you don’t have really fresh/really sweet peaches, these tarts will not have much flavor. Though, there is a way to counteract this! Spoon 1-2 tablespoons of peach jam/preserves into the tarts before topping with peach slices.
  • If your puff pastry is too warm, it might not puff like it’s supposed to. You can freeze the tarts for 5-10 minutes before baking to ensure the perfect layers!
  • These tarts are best enjoyed as soon as they are made.

Tools You May Need (affiliate links)

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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4.67 from 3 votes (3 ratings without comment)

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