These puff pastry mini peach tarts are so easy to make, beautiful, and absolutely delicious! Made with fresh peaches and drizzled in vanilla glaze---the perfect summer dessert.
You might also like our fresh peach pie, our easy peach turnovers, or our peach cobbler recipe!
Watch our step by step video!
It's peach season in Virginia and the roadside stands are stocked with fresh, delicious peaches. I had a few peaches left from a 25-pound box that I bought last week and decide to use them up by making peach tarts.
Made with frozen puff pastry sheets, fresh peaches, and drizzled in vanilla glaze. You can also top them with whipped cream or ice cream.
Mini Peach Tarts
You can use homemade puff pastry dough, but frozen puff pastry sheets are easy to work with and taste delicious.
Puff Pastry Peach Tart Ingredients
Fresh peaches. I haven't tried making these tarts with canned or frozen peaches, but I'd imagine they'd work just fine too.
You'll also need a box of puff pasty sheets. Each box comes with 2 sheets. You can easily half this recipe and make less, saving the other sheet of pastry for another day.
The peach "filling" is made from sliced peaches (no need to peel) and sugar, flour, cinnamon, and lemon juice.
I like sprinkling mine with coarse sugar, but that is optional. If you don't have any on hand, don't worry about it. It adds a nice crunch.
Before baking, I brush the edges of the pastry with a beaten egg. The egg wash gives the pastries a golden finish.
The finished pastries are drizzled in a glaze made out of powdered sugar, vanilla, and milk.
How To Make Mini Peach Tarts
- Allow frozen puff pastry to sit at room temperature for 20-30 minutes to soften.
- Preheat the oven to 400 degrees.
- Slice each peach into 16 slices (no need to peel).
- Sprinkle peaches with sugar, flour, and cinnamon. Add lemon juice and gently stir until everything is well coated.
- Unfold puff pastry sheets. Cut each sheet into 9 squares using a pizza cutter or sharp knife. Arrange puff pastry squares on baking sheets lined with parchment paper.
- Place 3-4 peach slices in the center of each puff pastry square.
- Brush the edges of the pastry with egg wash. Sprinkle tart with coarse sugar (optional).
- Bake tarts for 18-20 minutes in the oven, turning the pan halfway through for even baking. Puff pastry should be golden brown.
- Allow tarts to cool for 20 minutes.
- Mix powdered sugar, milk, and vanilla. Drizzle glaze over tarts.
One batch makes 18 mini peach tarts, but you can easily half the recipe if you don't need that many. They are the perfect finger food! I think they are best eaten the day they are made and up to 24 hours.
Puff Pastry Mini Peach Tarts Recipe
Mini Peach Tarts
Ingredients
- 1 box puff pastry dough (17 oz. 2 sheets)
- 4 peaches
- 2 Tablespoons sugar
- 2 Tablespoons flour
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 large egg
Glaze
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 4 teaspoons milk
Instructions
- Allow frozen puff pastry to sit at room temperature for 20-30 minutes to soften.
- Preheat oven to 400 degrees.
- Slice each peach into 16 slices (no need to peel).
- Sprinkle peaches with sugar, flour, and cinnamon. Add lemon juice and gently stir until everything is well coated.
- Unfold puff pastry sheets. Cut each sheet into 9 squares using a pizza cutter or sharp knife. Arrange puff pastry squares on baking sheets lined with parchment paper.
- Place 3-4 peach slices in the center of each puff pastry square.
- Brush edges of pastry with egg wash. Sprinkle tart with coarse sugar (optional).
- Bake tarts in preheated oven 18-20 minutes in the oven, turning pan halfway through for even baking. Puff pastry should be golden brown.
- Allow tarts to cool 20 minutes.
- Mix powdered sugar, milk and vanilla. Drizzle glaze over tarts.
Notes
- Tarts are best eaten within 24 hours. They are delicious on their own or served with a small scoop of vanilla ice cream.
- You can make a half batch and save the other puff pastry sheet for another recipe.
Nutrition
Gina says
Has anyone made these with a fruit other than peaches? I’m wondering how good they would be with pears or apples since peaches aren’t in season at the moment.
Richard Hendrix says
Hi there, after I brush the edges with the egg wash, can I sprinkle cinnamon and sugar on?
Brandy says
Yep! That would be delicious!
diane says
do you store them in refrigerator if they are for next day
Brandy says
Hi! Because they are made with fresh juicy peaches they ate best eaten the day they are made. They can get a little soggy on day 2.
PAULA says
Really delicious!!! My husband and i made these together with fresh peaches! We just made half a batch but they will be gone before the day is over! Very easy to make!
Brandy says
So glad to hear!!