A absolutely delightful peach tart that combines the flakiness of puff pastry with the sweetness of ripe peaches. Perfect for summer gatherings or a cozy night in, this recipe is as easy as it is delicious.
Why This Recipe Works
- The combination of buttery puff pastry and juicy peaches creates a perfect balance of textures and flavors.
- Using store-bought puff pastry saves time without sacrificing quality, making this recipe accessible to bakers of all levels.
- The addition of a light glaze enhances the natural sweetness of the peaches, adding a glossy finish that’s as beautiful as it is tasty.
Ingredients
- 1 sheet puff pastry, thawed
- 3 ripe peaches, thinly sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- 2 tbsp apricot jam (for glaze)
Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife
Instructions
Prepare the Pastry
Roll out the puff pastry on a lightly floured surface to a 10×14 inch rectangle. Transfer to a parchment-lined baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges without cutting all the way through. This will help the edges puff up beautifully. Brush the edges with beaten egg for a golden finish.
Arrange the Peaches
In a bowl, toss the peach slices with sugar and lemon juice. Arrange the peaches within the scored border of the pastry, overlapping slightly for a rustic look. For an extra tip, fan the peaches out in rows for a more uniform appearance.
Bake to Perfection
Preheat your oven to 400°F. Bake the tart for 20-25 minutes, or until the pastry is golden and puffed, and the peaches are tender. Keep an eye on it after 15 minutes to ensure the edges don’t burn.
Apply the Glaze
While the tart is still warm, heat the apricot jam with a teaspoon of water until thin. Brush over the peaches for a shiny, sweet finish. This not only adds flavor but also keeps the peaches from drying out.
Serve and Enjoy
Let the tart cool for a few minutes before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream for an extra treat.
Tips and Tricks
For the best results, use peaches that are ripe but still firm. Overripe peaches can become too mushy when baked. If you’re short on time, you can skip the glaze, but it really does add a lovely finish. For a more savory twist, sprinkle a little thyme or rosemary over the peaches before baking. And remember, puff pastry works best when it’s cold, so keep it refrigerated until you’re ready to use it.
Recipe Variations
- Swap peaches for nectarines or apricots for a different flavor profile.
- Add a layer of almond cream under the peaches for a frangipane-style tart.
- Top with a sprinkle of cinnamon or nutmeg for a warm spice note.
- Use a mix of berries and peaches for a colorful summer tart.
- For a dairy-free version, use a plant-based puff pastry and skip the egg wash.
Frequently Asked Questions
Can I use frozen peaches?
Yes, you can use frozen peaches, but thaw and drain them well to avoid excess moisture making the pastry soggy. You might also need to adjust the baking time slightly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to restore some of the pastry’s crispness.
Can I make this tart ahead of time?
You can prepare the tart up to the point of baking, then cover and refrigerate for a few hours before baking. For best results, add the glaze just before serving.
Summary
This peach tart with puff pastry is a simple yet stunning dessert that highlights the best of summer peaches. With minimal ingredients and effort, you can create a dessert that’s sure to impress.