Description
These Peach and Brown Sugar Puff Pastry Tarts are a delightful dessert featuring juicy peach slices combined with brown sugar and vanilla, nestled in flaky puff pastry and finished with a honey drizzle. Perfect for a sweet treat or elegant dessert, these tarts offer a wonderful balance of fruity sweetness and buttery crispness.
Ingredients
Units
Scale
Filling
- 4 large peaches, sliced
- 2 Tablespoons brown sugar, firmly packed
- 1/2 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/8 teaspoon salt
Dough
- 2 sheets puff pastry, thawed
Egg wash
- 1 large egg yolk, room temperature
- 1 Tablespoon water
Finishing
- Honey, to drizzle
Instructions
- Preheat the oven: Heat your oven to 400℉ (204℃) and line a sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Prepare the filling: In a medium bowl, mix sliced peaches, brown sugar, vanilla extract, cornstarch, and salt thoroughly. This mixture will thicken as it bakes to create a juicy, flavorful filling.
- Make the egg wash: In a small bowl, whisk the egg yolk and water together until smooth. This wash is used to give the pastry a beautiful golden sheen and help seal the edges.
- Prepare the puff pastry: Unfold one sheet of thawed puff pastry and smooth it flat. Cut the sheet into 6 equal rectangles. Repeat with the second sheet so you have 12 rectangles total.
- Assemble the tarts: Place the puff pastry rectangles on the prepared sheet pans. Brush the edges of each rectangle with the egg wash, then fold the edges inward and lightly press to seal, creating a border to hold the filling. Brush the tops with more egg wash for a golden finish.
- Add the peach filling: Layer the peach slices evenly in the center of each pastry rectangle within the sealed edges.
- Bake: Place the tray in the preheated oven and bake for 20-23 minutes, or until the pastry is puffed and golden brown.
- Finish and serve: Remove from the oven and immediately drizzle honey over each tart for extra sweetness and shine. Serve warm or at room temperature for best flavor and texture.
Notes
- Store these tarts in a zip-top bag in the refrigerator for 2-3 days or freeze for up to 1 month.
- Frozen peaches can be used but be sure to thaw them fully before mixing into the filling.
- Arrowroot starch is a suitable substitute for cornstarch; you may need to add up to 2 tablespoons.
- If puff pastry is unavailable, pie dough can be used but will require adjusting the bake time.
- You can replace the egg wash with heavy cream or milk if preferred.
- For more intense peach flavor, add 1-2 tablespoons peach jam or preserves under the peach slices before baking.
- Ensure puff pastry is properly thawed and not too warm to achieve perfect puffing; chilling assembled tarts for 5-10 minutes before baking can help.
Nutrition
- Serving Size: 1 tart
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
