Want a mouth-watering dessert that will impress your family and friends, but won’t take hours to make? Look no further than these puff pastry peach tartlets. With a flaky crust and a sweet fresh peach filling, these tarts are not only easy to make but also look stunning.
- Sweet, juicy peaches, vanilla and cinnamon …
- … over buttery, flaky pastry.
- Fuss-free but amazing flavour.
- Not too sweet, they’re light and perfect for warmer weather.
- Store-bought puff pastry makes these super quick!
These mini peach galettes are the perfect, quick and easy to make summer dessert. You can serve them straight out of the oven with a cuppa for afternoon tea or serve them up with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of the warm peach filling and ice cream is an absolute crowd-pleaser.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
To make these scrumptious mini peach tarts, you’ll need a few basic ingredients that you probably already have in your pantry.
- Granulated sugar – you can swap for brown sugar if you like
- Icing sugar (powdered sugar)
- Cornflour (US cornstarch)
- A large egg
- ground cinnamon
Now for the extras you may need to pop out for;
- Fresh peaches – you only need 2.
- Puff pastry – just one square sheet will give you 9 peach puff pastry tarts.
How to make peach tarts (step-by-step)
These little tarts are simplicity at its best. I’m not even going to ask you to make puff pastry (if you buy a good quality one, you’ll never need to make it yourself). These take around 15 minutes to put together and may need a little chilling time depending on how soft the pastry gets but they’re super easy.
Jump to the recipe for full ingredients and instructions.
- Prep equipment: Preheat your oven and prepare a baking tray or two.
- Prep the peaches: Now, slice up the peaches and mix them with some sugar, vanilla and cornflour.
- Egg wash: Whisk an egg yolk with a dash of milk and have your pastry brush at the ready.
- Prep the pastry: Grab out a large chopping board, ruler (if you’re a bit of a perfectionist like me) and sharp knife. Take the puff pastry out of the fridge and slice it into 9 even squares.
- Assemble: Top each puff pastry square with 3-4 peach slices, right in the centre. Brush all around the edge with egg wash. Transfer your mini puff pastry peach tarts to the prepared baking tray with a little space between them.
- Bake: Bake them for 20-25 minutes until beautifully golden brown around the edge and the peaches are sizzling.
- The cinnamon icing drizzle: Simply mix together icing sugar, cinnamon and a little milk until you have a pouring consistency and drizzle it all over your tarts. You can do this while they’re warm or once they’ve cooled for a more set icing.
If the pastry has gone soft while assembling them, transfer them to the fridge or if you have room to the freezer to firm up again. All-butter puff pastry will soften quicker than one made with other types of fat but also tastes better so it’s worth the patience. Just give them 10 minutes then straight into the oven and they’ll puff up perfectly.
Tips and tricks
So, onto how to get the most perfect of perfect peach puff pastry tartlets;
- Thaw the pastry: Make sure your pastry is thawed but cold before you start. It’s a great idea to thaw it in the fridge overnight.
- Keep the pastry cold: Get everything you need prepped before taking the pastry out as the colder it is the better it will puff and easier it is to handle.
- Don’t be tempted to overfill them: While it’s tempting to add even more peach, they do release a little liquid and if you overfill your tarts you may end up with a soggy mess. Just 3-4 slices is perfect and keeps you wanting more.
- Scale the recipe: You can double this recipe very easily if you’re wanting to make a bigger batch.
- Make them ahead: You can assemble your peach tartlets ahead of time and place them in the freezer overnight. Transfer them straight to a baking tray to bake the next day.
- Try other fruits: You can also use other stone fruits here like plums, nectarines and apricots but why stop there?! Berries like blueberries and strawberries will also work.
These mini peach tarts with their cinnamon drizzle icing are lovely and light served just as they are any time but you can easily turn them into an indulgent dessert by adding a dollop of whipped cream or scoop of vanilla ice cream. Do this while they’re still warm for extra brownie points.
Yes. While I love the crispy edges all around the peaches, you could turn this into one large tart. Score the square of pastry one inch in from the edge on each side. Line your peaches up in the middle square and brush that outer border with the egg wash. Bake! Voila.
You can swap the peaches in these peach tartlets with other stone fruits like nectarines, plums and apricots. You can also use blueberry or sliced strawberries. All these options will work with no other changes to the recipe
Don’t add too much liquid; Don’t overfill the fruit centre; Bake it when it’s cold.
Yes, you can make these in advance and chill in the fridge overnight, unbaked or freeze for up to 3 months. Then just bake them when you want them. Fresh, warm peach tarts for Sunday breakfast? Ye and please!
Yield and storage
This recipe makes 9 mini peach tarts but you can easily scale the recipe up for more.
Got leftovers? You lucky thing, you. You can chill them in an airtight container in the refrigerator for up to 3 days. You can bring them to room temperature or warm them to serve again. You can reheat them in the microwave or in the oven at 180C/350F for 5-10 minutes.
These puff pastry peach tarts can be made ahead and frozen so they’re ready to bake whenever you want them. Freeze the unbaked tartlet on a baking tray until solid, then transfer to an airtight container with layers of baking paper between them for up to 3 months.
Did you try this puff pastry peach tarts recipe?
Leaving a rating and comment below the recipe is so helpful!
- 2 medium peaches, sliced into 16 and stone discarded
- 1 tablespoons white granulated sugar (notes 1)
- 1 teaspoon vanilla extract
- 1 teaspoon cornflour (US cornstarch)
- 1 square puff pastry sheet, thawed but cold
- 1 egg yolk mix with a teaspoon of milk
- ½ cup icing sugar (powdered sugar) (65g / 2.3oz)
- 1-2 teaspoons milk
- ½ teaspoon cinnamon (ground)
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 200C (180C fan) / 395F. Line a large baking sheet with baking paper.
- Slice the peaches in half and discard the stone. Cut each half into 8 slices.
- In a medium bowl, combine the peach slices, sugar, vanilla and cornflour. Mix well to coat them.
- Keeping the sheet of puff pastry dough on the plastic it came on or on a chopping board. Slice the puff pastry into 9 squares.
- Arrange 3-4 peach slices onto each square.
- Brush the egg wash over the puff pastry around the edges of the peaches. Transfer the tarts to the freezer for 15 minutes (if you have space) or the fridge for 30 minutes – the pastry will puff better, the colder it is.
- Transfer the mini peach tarts to the prepared sheet pan about 1 ½ inches apart (you may need to bake in batches) and bake for 20-23 minutes until deep golden brown around the edges.
- In a small bowl, combine the icing sugar, milk and cinnamon. Mix well. Add a little more milk if it needs to be a more pourable consistency.
- When ready to serve, drizzle over the cinnamon icing. These tarts can be served warm or at room temperature. If serving at room temperature wait until they’ve cooled to pour over the icing.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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