Last updated on October 4th, 2021
During the dog days of summer, when every fruit basket is full to bursting with overripe peaches, use this recipe to take care of a few of them. This puff pastry peach tart whips up in just a few minutes and is a crowd-pleaser.
Tips & Tricks for making the best puff pastry peach tart
- Frozen Puff Pastry
- Fresh Ripe Peaches
- Egg Wash
- Turbinado (Raw) sugar
The ingredients are simple when peaches are in season, and there is no time like now to get jumping in on these. The turbinado sugar is more commonly known as “Sugar in the Raw”. If this sugar isn’t available to you, you can use regular granulated sugar, light brown sugar, or no sugar at all.. Peaches can be a little tart and I found it tasted better with this sprinkling of sweetness.
Preheat oven to 375 degrees F. Line rimmed baking sheet with non-stick parchment paper. Cut peaches in half and remove stones. Slice peaches into wedges 1/2-inch-thick.* (see note). Roll thawed puff pastry out onto non-stick parchment paper.
Arrange peach slices onto parchment paper so that there is 1 – 2 inches of puff pastry on outside edge.
Cook in oven for 15 – 20 minutes or until puff pastry is light golden brown and cooked through.
Sprinkle with turbinado sugar.
Frequently Asked Questions
You can reheat leftover puff pastry peach tart slices by placing in a 375 degree oven for 5 minutes, or a 400 degree air fryer for 2 minutes.
I recommend serving them with plain whipped cream, or French vanilla ice cream
Loosely wrap leftover puff pastry peach tart slices in saran wrap or aluminum foil and store in the refrigerator for 3 – 4 days. I do not recommend freezing them.