Peach and Brown Sugar Puff Pastry Tarts

If you’re looking to capture all the joys of summer in a single bite, these Peach and Brown Sugar Puff Pastry Tarts deliver pure bliss—flaky, golden pastry heaped with juicy, caramelized peaches and drizzled with honey at the very end! Whether you have an overflowing basket of peak season fruit or need to dip into your freezer stash, you’re in luck: frozen peaches can be used in this recipe with just as dreamy results. No need for a pastry chef’s touch—this recipe is surprisingly quick, delightfully simple, and always a crowd-pleaser.

Ingredients You’ll Need

This recipe thrives on a handful of gems—each ingredient brings something special, from the rich sweetness of brown sugar to the golden crisp of puff pastry. Using basic pantry staples and the starring role of peaches (fresh or frozen!), you’ll have a dessert that’s both luscious and effortless.

• Peaches: The heart of the tarts; slice ripe, juicy ones, or remember that frozen peaches can be used in this recipe (just thaw first!)
• Brown sugar: Adds deep warmth and a gentle hint of caramel to the filling.
• Vanilla extract: Rounds out the fruit beautifully and enhances the aroma.
• Cornstarch: Thickens up the peach juices to create that irresistible, jammy filling.
• Salt: Just a pinch enhances all the flavors and keeps things balanced.
• Puff pastry: The flaky, buttery base; buy it frozen and just let it thaw—no stress.
• Honey: For the perfect finish; a drizzle right over the tarts adds shine and extra sweetness.
• Egg yolk: For a golden, bakery-style crust—mixed with water, it creates a glossy egg wash.
• Water: Thins out the egg yolk for easy brushing in your egg wash.

How to Make Peach and Brown Sugar Puff Pastry Tarts

Step 1: Preheat and Prep

Set your oven to 400℉ (204℃) and let it preheat while you get everything else ready. Line a large sheet pan with parchment paper—this makes cleanup a piece of cake and helps prevent sticking when the tarts puff up. Even if you’re using fresh or frozen peaches (remember, frozen peaches can be used in this recipe), prepping your baking area keeps things moving smoothly.

Step 2: Mix Your Peach Filling

In a medium bowl, toss together your sliced peaches, brown sugar, vanilla extract, cornstarch, and salt. Be generous with your mixing to ensure every slice gets coated—this will guarantee a glossy, flavorful filling for each tart. If you’re using frozen peaches, make sure they’re completely thawed and drained (frozen peaches can be used in this recipe but excess moisture needs to go!). Set the bowl aside for the flavors to mingle as you prep your pastry.

Step 3: Prepare the Egg Wash

In a small bowl, whisk your egg yolk with one tablespoon of water until smooth and slightly frothy. This little mixture is your secret weapon for shiny, golden pastry edges—a must-have for maximum tart appeal!

Step 4: Shape the Puff Pastry

Unfold one thawed sheet of puff pastry at a time on a lightly floured surface to keep things from sticking. Smooth it out gently, then slice each sheet into six even rectangles. That’s twelve perfect bases for your tarts. Carefully transfer them onto your lined pan.

Step 5: Build and Fill the Tarts

Use a pastry brush to paint the edges of each rectangle with your prepared egg wash. Then, fold those edges inward (just about half an inch) to create a little frame—this helps hold the peaches in place. Press lightly to seal the seams, and brush the tops with more egg wash. Now, layer the peach filling into the middle of each tart. Don’t worry if things look rustic; that’s the charm!

Step 6: Bake to Golden Perfection

Slide the sheet into your hot oven and bake for 20-23 minutes, until the pastry is gloriously puffed and deeply golden. The aroma will let you know you’re nearly there. Once out, finish each tart while warm with a good drizzle of honey. It’s the shining touch that sets these pastries apart.

How to Serve Peach and Brown Sugar Puff Pastry Tarts

Garnishes

These tarts are lovely on their own, but if you’re feeling fancy, use a sprinkle of powdered sugar, a scattering of toasted sliced almonds, or a small scoop of vanilla bean ice cream for an extra-luxe presentation. A few mint leaves can also add a refreshing hint (and a pop of color) to each plate.

Side Dishes

Serve your peach tarts with brunch favorites like smoked bacon, fresh berries, or even alongside a sharp cheese board. For dessert, a dollop of whipped cream or crème fraîche will complement the sweetness perfectly. Don’t forget that frozen peaches can be used in this recipe year-round, so you can dress the meal up or down no matter the season!

Creative Ways to Present

Stack the tarts on a rustic wooden board for casual gatherings, or serve individually on elegant plates with a drizzle of honey and fruit syrup. You can even cut larger tarts in half as an appetizer-style bite at summer parties. If you’re making these in cooler weather, try serving the tarts warm from the oven with a scoop of cinnamon or ginger ice cream—frozen peaches can be used in this recipe, so you can bring sunshine to your table anytime.

Make Ahead and Storage

Storing Leftovers

The peach tarts are honestly best when freshly baked—crisp and flaky—but if you do have leftovers, simply tuck them into a zip-top bag or airtight container and refrigerate. They’ll keep well for 2-3 days, though the pastry may soften a bit. Frozen peaches can be used in this recipe and the leftovers treat you just as kindly!

Freezing

Great news: you can freeze these tarts (either before or after baking)! Arrange cooled tarts in a single layer and freeze until solid, then stash them in a freezer-safe bag for up to one month. When you’re ready to relive summer, just reheat straight from frozen. If you prepped extra filling, remember frozen peaches can be used in this recipe—you’ll never get bored of it!

Reheating

To bring back that irresistible crisp, warm the tarts in a 350°F (175°C) oven for 5-8 minutes until heated through. The honey will melt beautifully again, and the pastry returns to its flaky glory. If using a microwave, heat gently in 15-second bursts, but keep in mind the oven delivers the best texture.

FAQs

Can I use frozen peaches if I don’t have fresh ones?

Absolutely! Frozen peaches can be used in this recipe with fantastic results. Just make sure to thaw and drain them thoroughly to avoid excess moisture in your filling, and you’ll hardly notice the difference.

Do I need to peel the peaches?

Not necessary! The peels soften during baking and add a little color and texture. If you prefer a silkier filling or are using thicker-skinned peaches, you can peel them beforehand. (If you use frozen peaches, most are pre-peeled—another bonus!)

What if I don’t have puff pastry?

You can substitute pie dough if puff pastry isn’t available. The texture will be a bit different (more like a rustic pie), and you may need to watch the bake time, but the results are still delicious.

Is there a substitute for cornstarch?

Yes! Arrowroot powder works really well if you want to avoid cornstarch. Just be sure to use a bit more, up to 2 tablespoons, to get the peach juices to thicken nicely.

Can I prepare the tarts ahead of time?

Definitely! You can assemble the tarts, cover, and refrigerate for a few hours before baking, or even freeze them unbaked. This makes it easy to bake off a fresh batch whenever you crave them. Remember, frozen peaches can be used in this recipe, so convenience is always on your side!

Final Thoughts

If you adore fuss-free, picture-perfect desserts that taste like a bite of summer, you’re going to fall for this recipe. Gather your peaches (fresh or frozen—frozen peaches can be used in this recipe!), roll out the pastry, and treat yourself to a golden, jammy tart that never fails to impress. Happy baking!

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