Easy Summer Peach Puff Pastry Tartlets Recipe

Introduction

These easy summer peach puff pastry tartlets showcase juicy stone fruit baked atop buttery, flaky pastry. With a hint of almond and a glossy fruit glaze, they make an elegant yet simple dessert perfect for warm-weather gatherings.

Ingredients

• 1 lb. puff pastry, defrosted (I used Fillo Factory Organic Puff Pastry)
• 2 lbs. medium peaches, or other stone fruit (about 6)
• ¼ cup granulated sugar
• 1 tsp. almond extract
• 2 tsps. lemon zest
• 1 tsp. lemon juice
• For the egg wash: 1 egg, lightly beaten
• 1 TBSP. water
• 1 TBSP. turbinado sugar, for sprinkling
• Almond meal (optional)
• For the glaze: ½ cup peach or apricot preserves

Instructions

1. Step 1: Gather and measure all ingredients. Remove thawed puff pastry from the freezer; it should unfold easily but remain cold. Line two 13” x 9” sheet pans with parchment paper.
2. Step 2: Place one sheet of puff pastry on a lightly floured surface. Unfold and gently roll it to about 10” x 12”. Trim edges with a sharp knife or pizza cutter. Cut into six equal rectangles. Place on the first lined sheet pan. Score a small border around each rectangle with a knife. Prick the center area of each rectangle several times with a fork, avoiding the border to allow steam to escape.
3. Step 3: Return pan to the refrigerator. Repeat the process with the second puff pastry sheet and place on the second pan. Chill both pans for 30 minutes while preheating the oven and preparing the fruit.
4. Step 4: Preheat oven to 400°F (200°C). Wash and dry peaches. Cut each around the seam and twist to separate halves (free stone peaches separate easily). Slice into ½” pieces and combine in a bowl with sugar, almond extract, lemon zest, and lemon juice. Toss gently to combine.
5. Step 5: Remove one sheet pan from the refrigerator. If using, lightly spread almond meal over each rectangle, leaving a small border. Arrange 5-6 peach slices in a fan shape on each rectangle, overlapping slightly. Leave extra liquid in the bowl to avoid soggy borders.
6. Step 6: Whisk egg and water together. Brush the edges of each tartlet with the egg wash and sprinkle turbinado sugar over the border.
7. Step 7: Bake one pan at a time for about 15 minutes, rotating halfway if needed, until pastry is golden and peaches are tender. Repeat with the second pan.
8. Step 8: While tartlets bake, gently warm peach or apricot preserves in a small pan, adding water if needed to thin. Let cool slightly.
9. Step 9: As soon as tartlets come out of the oven, brush peach slices with the warmed preserve glaze. Let cool for 10 minutes before serving. Enjoy plain or with vanilla ice cream.

Tips & Variations

• Using almond meal under the fruit keeps the crust crisp by absorbing excess juices.
• Try other stone fruits like nectarines or plums for a different flavor.
• If puff pastry softens too much, chill it longer before baking to maintain flakiness.
• Serve warm with a scoop of vanilla ice cream for an extra special treat.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) for 5–7 minutes to regain crispness. Tartlets are best enjoyed fresh for maximum flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, just be sure to thaw it completely according to package instructions and keep it cold as you work to ensure the best texture.

What can I substitute for almond extract if I don’t have any?

You can omit almond extract or replace it with a splash of vanilla extract for a different but still delicious flavor.

Easy Summer Peach Puff Pastry Tartlets Recipe

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4.9 from 69 reviews

Delight in these Easy Summer Peach Puff Pastry Tartlets featuring flaky puff pastry topped with juicy, almond-infused peach slices, finished with a luscious fruit glaze. Perfect for showcasing fresh summer stone fruits in a simple yet elegant dessert.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 15 minutes per batch, total approx. 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Tartlets

• 1 lb. puff pastry, defrosted (preferably Fillo Factory Organic Puff Pastry)
• 2 lbs. medium peaches or other stone fruit (about 6 peaches)
• ¼ cup granulated sugar
• 1 tsp. almond extract
• 2 tsp. lemon zest
• 1 tsp. lemon juice
• Almond meal (optional, for sprinkling)

Egg Wash

• 1 egg, lightly beaten
• 1 tablespoon water
• 1 tablespoon turbinado sugar, for sprinkling

Glaze

• ½ cup peach or apricot preserves

Instructions

1. Prepare Puff Pastry: Remove the thawed puff pastry sheets from the freezer, keeping them cold. Line two 13” x 9” sheet pans with parchment paper. On a floured surface, gently roll out one sheet of puff pastry to about 10” x 12”. Trim the edges with a knife or pizza cutter, then cut the sheet into six equal rectangles. Place the rectangles on one sheet pan. Score a small border around each rectangle with a sharp knife, then prick the center area several times with a fork to allow steam to escape, avoiding the borders. Refrigerate the sheet pan.
2. Repeat for Second Sheet: Repeat the same process with the second sheet of puff pastry, cutting it into six rectangles, scoring borders, and pricking the centers. Place on the second parchment-lined pan and refrigerate both pans for 30 minutes.
3. Preheat Oven: Preheat your oven to 400°F (200°C) while the puff pastry chills.
4. Prepare Peaches: Wash and dry the peaches. Cut each around the seam and twist to separate into halves, removing the pit. Slice the peaches into ½-inch slices. In a bowl, combine the peach slices with granulated sugar, almond extract, lemon zest, and lemon juice. Toss gently until well combined.
5. Assemble Tartlets: Remove one sheet pan from the refrigerator. If using, spread a thin layer of almond meal over each rectangle inside the scored border, leaving the edges clear. Arrange 5-6 peach slices fanned out in the center, slightly overlapping. Avoid wetting the border with any juices.
6. Apply Egg Wash and Sugar: Whisk the egg and water together. Brush the puff pastry borders lightly with the egg wash, then sprinkle with turbinado sugar for a golden, crisp finish.
7. Bake Tartlets: Bake the sheet pan in the preheated oven for about 15 minutes, rotating halfway if needed, until the pastry is golden and the peaches are tender.
8. Prepare Glaze: While baking, warm the peach or apricot preserves gently, thinning with a little water if necessary. Let cool slightly.
9. Glaze and Serve: Remove tartlets from the oven and immediately brush the peach slices with the warm preserves glaze. Let cool for 10 minutes before serving. Serve plain or with vanilla ice cream for an extra special treat.

Notes

• Use cold puff pastry to ensure it puffs up nicely during baking.
• Twisting the peach halves helps remove the pit easily, especially with freestone varieties.
• Almond meal is optional but helps absorb excess juices for a crisper bottom crust.
• Do not wet the puff pastry border to ensure it rises beautifully and stays crisp.
• For a gluten-free version, use gluten-free puff pastry instead of traditional puff pastry.
• These tartlets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day.

Keywords: peach tartlets, puff pastry dessert, summer fruit tartlets, easy peach dessert, almond peach tart, fruit pastry tartlets