Peach and Brown Sugar Puff Pastry Tarts

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

Peach and Brown Sugar Puff Pastry Tarts

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.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 23

Total Time: 43

Servings: tarts

Calories: 272kcal

Ingredients

Tarts

4 large peaches sliced
2 Tablespoons brown sugar firmly packed
½ teaspoon vanilla extract
¼ cup cornstarch
⅛ teaspoon salt
2 sheets puff pastry thawed
honey to finish

Egg wash

1 large egg yolk room temperature
1 Tablespoon water

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

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.

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