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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/easy-summer-peach-puff-pastry-tartlets-recipe/