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This Easy Peach Tart is the perfect recipe to use summer peaches. The puff pastry pairs perfectly with the sweet peaches and drizzle of honey to create the perfect appetizer, snack or even an addition to a brunch. You can substitute any stone fruit like nectarines, apricots, plums and cherries.
Summer is in full swing which means stone fruit season is here. I love stone fruit whether it is juicy peaches, plums or nectarines. While stone fruit is great for snacking this stone fruit tart is an easy, elegant and delicious way to incorporate it into a simple pastry that you can serve at breakfast, brunch or as a summer dessert. This Easy Peach Tart also pairs perfectly with your morning coffee or tea. You will love this easy peach dessert.
Flaky pastry is topped with stone fruit and baked to sweet perfection. The tart is finished off with a drizzle of honey and turbinado raw cane sugar. It really captures the essence of summer, combining the natural sweetness of delicious peaches with a buttery, flaky crust.
The best part about this beautiful tart is that it only uses 4 ingredients and is so easy to make. All you have to do is arrange puff pastry, layer beautifully sliced stone fruits like nectarines, peaches and apricots on top and bake them in the oven until golden brown. You can serve this alongside other side dishes like summer salads, frittatas or other appetizers. If you like peaches you should try this Peach Crisp, Peaches and Cream Baked Oatmeal or this Peach Blueberry Smoothie Bowl.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- Stone Fruit: This recipe uses stone fruit. I used peaches but you also can use nectarines, apricots, plums or cherries.
- Puff Pastry: The puff pastry I use is in the freezer section. Make sure to thaw it before using.
- Honey: The honey adds a nice touch of sweetness. Try hot honey for some spice.
- Sugar: I like to add course turbinado raw cane sugar to the tart for a touch of crunchy and sweetness.
How to Make a Peach Tart
Step 1: Thaw Puff Pastry: Thaw the puff pastry according to the package.
Preheat oven to 400 F. Line two baking sheets with parchment paper.
Step 2: Slice Fruit: While pastry is thawing, thinly slice the peaches or whatever stone fruit you are using and set aside.
On a lightly floured surface carefully unfold the puff pastry. Gently roll the puff pastry into a large rectangle.
Step 3: Cut Puff Pastry: Cut each of the puff pastry sheets into 9 squares and place onto the baking sheet.
Step 4: Brush with Egg Wash: Using a pastry brush, brush each square lightly with the egg wash.
Step 5: Add Sugar: Sprinkle the sugar on each square.
Step 6: Add Stone Fruit: Top each square with an equal amount of the peach slices on each square.
Sprinkle each tart with the more sugar and a drizzle of honey on the fresh peach tart.
Step 7: Bake Tart: Bake the tarts for 12-15 minutes, until the tarts are golden brown and starting to become puffy.
Remove from the oven and let cool for 5 minutes before transferring. Serve the tart warm. You could add vanilla ice cream.
Ways to Modify this Tart
- Cheese: You could add goat cheese or feta cheese to this tart and either would be a great addition.
- Fruit: If you want to try a different fruit other than fresh peaches you can use berries like strawberries or black berries, cherries, nectarines, apricots, peaches, plums or even apples.
- Spices: A few spices that would be a nice addition are cinnamon, nutmeg or allspice. I would just use a small amount and toss the fruit in the spices.
- Sugar: Brown sugar is a nice addition to toss the sliced peaches in to add a bit of extra sweetness. You could also sprinkle brown sugar on the puff pastry before baking.
- Preserves: You could add apricot preserves, strawberry jam, raspberry jelly or other preserves.
Storage Tips
Store the leftovers in an airtight container for up to 3 days. You can reheat in an air fryer or an oven on low.
More Fruit Recipes
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Easy Peach Tart
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 large egg , mixed with a splash of water {optional for golden brown color}
- 3-4 medium apricots, pitted and very thinly sliced
- 2-3 medium nectarines, pitted and thinly sliced
- Coarse turbinado raw cane sugar
- Honey, for drizzling
Instructions
- Thaw the puff pastry according to the package.
- Preheat oven to 400 F. Line two baking sheets with parchment paper.
- While pastry is thawing, thinly slice the apricots and nectarines and set aside.
- Lightly flour a large cutting board and carefully unfold the puff pastry. Gently roll the puff pastry into a large rectangle.
- Cut each puff pastry sheet into 9 squares and place onto the baking sheet.
- Using a pastry brush, brush each square lightly with the egg wash. Sprinkle the sugar on each square.
- Top each square with an equal amount of the apricots and nectarines. Sprinkle each tart with the more sugar and a drizzle of honey.
- Bake the tarts for 12-15 minutes, until the tarts are golden brown and starting to become puffy. Remove from the oven and let cool for 5 minutes before transferring.
Notes
- The egg wash is an important part of the process to get that beautiful golden color on the puff pastry. You can use a vegan option instead of the egg if you want.
- Any stone fruit works- try peaches, plums, cherries, nectarines, peaches or apricots. You can mix them also which creates a beautiful tart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The kids and parents both loved this one!