Easy Summer Peach Puff Pastry Tartlets Recipe

Introduction

These Easy Summer Peach Puff Pastry Tartlets are a delightful way to showcase fresh peaches in a flaky, buttery crust. Perfect for summer gatherings or a simple dessert, they combine juicy stone fruit with a touch of almond and lemon for bright, vibrant flavors.

Ingredients

• 1 lb. puff pastry, defrosted (I used Fillo Factory Organic Puff Pastry)
• 2 lbs. medium peaches, or other stone fruit (about 6)
• ¼ cup granulated sugar
• 1 tsp. almond extract
• 2 tsps. lemon zest
• 1 tsp. lemon juice
• For the egg wash:
  • 1 egg, lightly beaten
  • 1 tbsp. water
• 1 tbsp. turbinado sugar, for sprinkling
• Almond meal (optional)
• For the glaze:
  • ½ cup peach or apricot preserves

Instructions

1. Step 1: Gather and measure all ingredients. Remove the thawed puff pastry from the freezer; it should unfold easily but remain cold. Line two 13” x 9” sheet pans with parchment paper.
2. Step 2: On a slightly floured surface, unfold one sheet of puff pastry and roll gently to about 10” x 12”. Trim the edges, then cut the sheet into six equal rectangles. Place them on one sheet pan. Score a small border around each rectangle with a sharp knife, then prick the center several times with a fork, avoiding the border. Return the pan to the refrigerator.
3. Step 3: Repeat the same process with the second puff pastry sheet, placing the rectangles on the second sheet pan. Refrigerate both pans for 30 minutes while you preheat the oven and prepare the fruit.
4. Step 4: Preheat the oven to 400°F (200°C).
5. Step 5: Wash and dry the peaches. Cut around each peach’s seam and twist to separate the halves. Slice into ½-inch pieces and place in a bowl. Add granulated sugar, almond extract, lemon zest, and lemon juice. Toss gently to combine.
6. Step 6: Remove one sheet pan from the refrigerator. If using, spread a thin layer of almond meal on each pastry rectangle, leaving the border clear. Arrange 5-6 peach slices in a fan shape on top, overlapping slightly and leaving any excess liquid behind in the bowl to avoid wetting the border.
7. Step 7: Whisk the egg and water together. Brush the puff pastry borders lightly with the egg wash, then sprinkle with turbinado sugar.
8. Step 8: Bake the tartlets one sheet pan at a time for about 15 minutes, rotating halfway if needed, until the pastry is golden and the peaches are tender.
9. Step 9: While baking, warm the peach or apricot preserves gently, adding a splash of water if needed to thin. Allow to cool slightly.
10. Step 10: When tartlets are out of the oven and still warm, brush the peach glaze over the fruit. Let cool for 10 minutes before serving. These are lovely on their own or paired with vanilla ice cream.

Tips & Variations

• Substitute peaches with other stone fruits like nectarines, plums, or apricots for different flavors.
• Use almond meal under the fruit to keep the crust crisp and absorb excess juices.
• Brush the puff pastry borders generously with egg wash for a beautiful golden finish.
• For extra crunch, sprinkle chopped nuts like pistachios or almonds on top after glazing.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a low oven to revive crispiness before serving. These tartlets are best enjoyed fresh but can be served cold or at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well as long as it’s properly thawed in the refrigerator according to package instructions before using.

How do I know when the tartlets are done baking?

The puff pastry should be golden brown and puffed up around the edges, and the fruit should be soft and tender. Typically, this takes about 15 minutes at 400°F.

Easy Summer Peach Puff Pastry Tartlets Recipe

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★★★★★

4.5 from 72 reviews

These Easy Summer Peach Puff Pastry Tartlets are a delightful and elegant dessert featuring flaky puff pastry, fresh peaches, and a sweet almond and lemon-infused filling. Topped with a glossy peach preserve glaze, they are perfect for summer gatherings or an indulgent treat anytime.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 15 minutes per sheet pan (total 30 minutes)
• Total Time: 70 minutes
• Yield: 12 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry Tartlets

• 1 lb. puff pastry, defrosted (preferably Fillo Factory Organic Puff Pastry)
• 2 lbs. medium peaches or other stone fruit (about 6 peaches)
• ¼ cup granulated sugar
• 1 tsp almond extract
• 2 tsps lemon zest
• 1 tsp lemon juice

Egg Wash

• 1 egg, lightly beaten
• 1 tbsp water
• 1 tbsp turbinado sugar, for sprinkling

Optional

• Almond meal (for sprinkling under fruit to absorb juices)

Glaze

• ½ cup peach or apricot preserves

Instructions

1. Prepare Puff Pastry: Gather all ingredients. Remove defrosted puff pastry from freezer; keep cold but easily unfoldable. Line two 13” x 9” sheet pans with parchment paper.
2. Cut and Score Pastry: On a floured surface, roll puff pastry out gently to about 10” x 12”. Trim the edges. Cut each sheet into 6 equal rectangles. Place rectangles on parchment-lined sheet pan. Score a small border around each rectangle with a sharp knife. Prick centers of each rectangle several times with a fork, avoiding the borders to allow steam to escape while baking.
3. Chill Pastry: Return sheet pans to refrigerator to chill puff pastry for 30 minutes while prepping peaches and preheating the oven.
4. Preheat Oven: Set oven to 400°F (204°C).
5. Prepare Fruit Filling: Wash and dry peaches. Cut around the seam, twist to separate halves, then slice into ½-inch slices. Place slices in a bowl. Add granulated sugar, almond extract, lemon zest, and lemon juice. Toss gently to combine without breaking the fruit.
6. Assemble Tartlets: Remove one sheet pan from fridge. Optionally, spread a thin layer of almond meal on each puff pastry rectangle, keeping a small border uncovered to absorb peach juices. Arrange 5-6 peach slices fanned on top of almond meal, overlapping slightly. Leave any excess liquid behind in the bowl. Avoid wetting the borders to ensure proper puffing.
7. Apply Egg Wash: Whisk egg and water together. Lightly brush the exposed pastry borders with the egg wash. Sprinkle turbinado sugar lightly over the egg-washed borders for a subtle crunch and sweetness.
8. Bake Tartlets: Bake sheet pans one at a time for about 15 minutes at 400°F, rotating halfway through baking. Bake until the pastry is golden and peaches are tender.
9. Prepare Glaze: While baking, gently warm the peach or apricot preserves. Thin with a little water if necessary. Let cool slightly.
10. Glaze Tartlets: As soon as tartlets come out of the oven and are still warm, brush the peach slices with the warmed preserves glaze to add shine and sweetness.
11. Serve: Allow tartlets to cool for 10 minutes. Serve warm or at room temperature alone or with vanilla ice cream for extra indulgence.

Notes

• Choose ripe but firm peaches, preferably freestone varieties, as they separate easily from the pit making slicing easier.
• Almond meal is optional but recommended as it helps absorb excess peach juices preventing soggy pastry bottoms.
• Keep puff pastry chilled until just before baking to achieve maximum flakiness and puff.
• If peach or apricot preserves are too thick to glaze, thin slightly with water for smooth spreading.
• Use turbinado sugar on pastry borders for added texture and a pretty caramelized finish.

Keywords: peach tartlet, puff pastry dessert, summer stone fruit tart, easy peach tart, fruit puff pastry, almond peach tart