These easy puff pastry peach tartlets are sure to impress your family and friends. Made with frozen puff pastry, they are as beautiful as they are delicious! A perfect summer treat. Vegetarian.
Highlight the season's juicy peaches with these mini peach tarts. They're beautiful, easy to eat, absolutely delicious, and ready in just 30 minutes with frozen puff pastry sheets! Impress your family and friends when you serve these as a light afternoon snack, a delightful treat for afternoon tea, or the grand finale to a dinner party!
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Ingredients
See the recipe card below for a full list of ingredients and quantities.
While these mini pastries are so easy to make, we still want to highlight a few things about the ingredients.
- Peaches. Use fresh, ripe peaches when in season for the sweetest, juiciest treats. If you don't have fresh peaches or they're out of season, you can use drained canned peaches or thawed and drained frozen peaches.
- Puff pastry. We use frozen sheets of store-bought puff pastry to simplify this recipe. We usually use the Pepperidge Farm Puff Pastry Sheets. They are consistent, good, and readily available in the freezer section at most grocery stores. If you want to make your own puff pastry you get a "bushel full" of extra points!
- Spices. We like the simplicity of a little sugar and cinnamon but feel free to add a pinch of other warm spices like nutmeg or ginger.
What is Puff Pastry?
Puff pastry is a type of laminated dough; a dough made by alternating layers of dough and butter, rolling these layers together and repeating many times to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.
Try another of our favorite puff pastry recipes.
Tomato and Corn Pastry
How to make mini peach tartlets with puff pastry
Thaw puff pastry
It is best to use cold puff pastry sheets, but they do need to be thawed. Remove the pastry from the freezer early enough to thaw; on the countertop 30-60 minutes or in the refrigerator 4-5 hours. We like to thaw it in the refrigerator overnight to make sure it is thawed, yet still cold.
Prepare your peaches
There is no need to peel your peaches for this pastry. Slice each peach into 12 slices and place the slices in a mixing bowl. (image 1 above) Add the sugar, cinnamon, and flour to the peaches (2). Stir to coat all the peach slices (3), the coating will be very dry. As the peaches sit the sugar-cinnamon coating will start to pull the liquid from the peaches and become more wet and thick (4). Set aside until ready to assemble the pastry squares.
How we cut our peaches.
- Cut the peach (up to the pit) all the way around the peach.
- Cut each half in half, so your peach is now cut into quarters and everything is still attached to the pit in the middle of the peach.
- Cut one quarter into 3 pieces. Using the knife, gently pry one peach slice away from the pit. Repeat with the other two slices.
- Repeat cutting each quarter into 3 slices and removing from the pit.
- You should end up with 12 slices of peach for each peach you slice.
Prepare puff pastry
Place one sheet of thawed puff pastry on a lightly floured surface. (image 5 above) Gently roll the pastry out to form a rectangle roughly 9 inches x 12 inches (6). Cut the large pastry square into 12 equal sized smaller squares (7). Cut the pastry into thirds along the 9 inch side and fourths along the 12 inch side so you have 12 - 3 inch x 3 inch squares. Place the squares on a lined baking sheet with about ½ inch between each square (8).
Why do we roll the puff pastry?
We roll the dough a little to smooth out the folds and thin it out a little to provide a better balance of pastry to fruit. A thicker puff pastry (not rolled) had too much dough for the single slice of peach we put on the dough. You can skip rolling the puff pastry for a thicker dough or to save a few minutes.
Assemble the pastry squares
Place one sugar-cinnamon coated peach slice diagonally of each puff pastry square. (image 9) Brush the pastry (around the peach slices) with an egg wash (10).
Bake. Dust with powdered sugar and enjoy!
Substitutions and Additions
This is a great base recipe and easy to make your own. Add a dash of 'warm spices' like ground nutmeg or ground ginger with the sugar and cinnamon for a little extra flavor.
Use nectarines or apples instead of peaches. If using apples, use thin slices and fan them out on the puff pastry so they will cook with the pastry.
Use pie dough instead of puff pastry, the pastry will not puff up on the sides or be as flaky, but it will still be delicious! You may need to adjust the temperature and bake time if using pie dough.
Puff pastry vs. pie dough
Puff pastry and pie dough are both made with flour, fat (like butter), water, and salt. The process for each is very different which is why they don't bake up the same.
A good pie dough, which mixes the flour and fat together will still be flaky and crisp, just not have thin, puffy layers.
The alternating layers of fat (butter) in puff pastry release steam when baking, creating thin, puffy layers. Puff Pastry is flaky yet sturdy, crispy yet light.
We like making these treats in mini tartlet sizes, making them easy to pick up and eat at parties without needing a plate and fork. However, you can make them any size you prefer. Just adjust the amount of toppings to fit the size of the pastry square. Keep in mind that baking time may vary based on the size; just be sure to bake until the pastry is a golden brown and fully cooked.
Some other sizes to consider:
- A full puff pastry sheet makes a great dish similar to a fruit galette. Fan out thin layers of peaches across the sheet of puff pastry. Bake until pastry is golden brown. Cut into pieces to serve.
- Individual sized pastry square (4-6 per sheet) makes a great sit-down, plated dessert. Add 3-4 peach slices to each square.
- Appetizer or snack size is what we made here; great for parties where people are moving around and standing.
- Smaller sized pastry squares are great for a single bite appetizer. If making very small squares (16-20 squares per sheet), dice the toppings and use your finger to indent the middle of each square a bit before adding toppings. This will help the fillings stay on the square as the pastry puffs around the edges.
Make ahead tips
We think these are best when eaten within 24 hours of baking but they will last up to 2 days in an airtight container in the fridge. Reheat in a 400°F oven for 3-5 minutes until pastry is crisp and warm.
Time saver tips
While these only take about 30 minutes to make there are a few tips to save some time if you are baking them right before serving.
- Cut all of the puff pastry into squares and place on parchment paper on a baking sheet. Cover tight and store in the fridge until ready to assemble. This can be done up to a day in advance.
You can stack layers of parchment paper with the cut squares on them. This saves space in the fridge and makes it easy to transfer parchment sheets with the cut squares to baking sheets when needed. - Slice the peaches and mix with the sugar and spices. Cover in an airtight container and store in the fridge, up to 24 hours, until ready to assemble.
- Have the egg wash made and stored in an airtight container in the fridge. This can be done a day in advance, just give a quick shake (or whisk) before using.
Assembly of the tartlets will take about 5 minutes, then bake and serve.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, these mini peach tartlets will last in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 3-5 minutes to crisp pastry and warm.
Other favorite Puff Pastry Treats
Some FAQ's
Yes. We like this tart with fresh peaches but you can use frozen or canned peaches. If frozen, thaw completely before using. Place thawed or canned peaches in a mesh strainer over a bowl for 5-10 minutes to drain completely. Then toss with the sugar and spices as directed.
No, while we peel our peaches for most desserts this is one where we like the peel left on. It looks great on the baked tartlet and the peel will soften as the peaches bake.
We don't recommend freezing baked puff pastry. We find, no matter what we try, the pastry just never is as crispy or flaky as we want when they are thawed and reheated.
No. The egg wash gives a shiny finish to the pastry. Instead of an egg wash you can brush pastry with a little butter or bake with no wash at all.
📖 Recipe
Puff Pastry Peach Tartlets
- Total Time: 30 minutes
- Yield: 24 squares 1x
Description
These easy mini peach pastry squares are sure to impress your family and friends. Made with frozen puff pastry, they are as beautiful as they are delicious! A perfect summer treat. Vegetarian.
Ingredients
- 2 fresh peaches
- 25 grams (2 Tablespoons) sugar
- 4 grams (2 teaspoons) cinnamon
- 7 grams (1 Tablespoon) flour
- 1 box frozen puff pastry, thawed (2 sheets)
- 1 egg
- Powdered sugar for dusting tops after baking (optional)
Instructions
PREPARE THE PEACHES
- Slice each peach into 12 slices and place in a mixing bowl. No need to peel.
- Mix sugar, cinnamon, and flour together and sprinkle over the 24 peach slices in the bowl. Stir until the peaches are evenly coated.
- Set aside until ready to use.
ASSEMBLE AND BAKE
- Preheat the oven to 425°F.
- Make an egg wash by whisking the egg and 1 Tablespoon water in a dish. Set aside.
- Place one sheet of thawed puff pastry on a lightly floured surface and roll it into a rectangle, about 9 inches x 12 inches.
- Cut the pastry into 12 equal sized pieces (3 inches x 3 inches) and transfer each piece to a baking sheet lined with a nonstick baking mat or a piece of parchment paper.
- Repeat with the other sheet of puff pastry.
- Place a slice of peach (without any of the juice that has formed) diagonally on top of each pastry square. Leave at least ¼ inch of pastry on each side of the peach.
- Use a pastry brush to brush the egg wash over the edges of the puff pastry.
- Bake at 425° F for 12-15 minutes or until the crust is lightly browned.
- Transfer pastry to a wire rack to cool for about 5 minutes, sprinkle with powdered sugar (optional) and serve.
Notes
Peaches. We like thicker slices of peach, but you can also slice the peaches thin and fan 3-4 slices out on each square, still leaving about ¼ inch on all sides. Or, use diced peaches, press a small indent into the middle of each pastry square, and place a heaping teaspoon into the middle of each square.
Additions and substitutions. Use nectarines or apples instead of peaches. Add some nutmeg or ginger to the sugar-cinnamon mixture. Serve without a sprinkle of powdered sugar. Drizzle with some honey before serving.
Make ahead of time. These are best when eaten within 24 hours of baking, but they will last in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven for 3-5 minutes or until pastry is crisp and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 128
- Sugar: 2.5 g
- Sodium: 54.6 mg
- Fat: 8.1 g
- Carbohydrates: 12.2 g
- Protein: 1.9 g
- Cholesterol: 7.8 mg
Rhonda @ Appetizer Bliss says
Talk about easy! These came together so fast and were not just yummy but looked fancy. We ate them for breakfast and then had them for dessert later in the day!