Description
These Easy Peach Tarts are delicate, flaky pastries topped with sweet, cinnamon-spiced peach slices. Perfect for a light summer dessert, they are quick to prepare and bake to golden perfection in just 20 minutes.
Ingredients
Scale
Puff Pastry
- 1 sheet of puff pastry, thawed
Peach Topping
- 2 ripe peaches, thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon lemon juice
Finishing
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cut Puff Pastry: Unfold the thawed puff pastry sheet and cut it into 6 equal rectangles. Place each rectangle on the prepared baking sheet, arranging them with some space in between.
- Mix Peach Topping: In a mixing bowl, combine the thinly sliced peaches with granulated sugar, brown sugar, ground cinnamon, vanilla extract, and lemon juice. Toss gently until the peach slices are evenly coated with the mixture.
- Assemble Tarts: Arrange the coated peach slices on top of each puff pastry rectangle, leaving a small border around the edges to allow the pastry to puff during baking.
- Apply Egg Wash: Brush the exposed edges of each pastry rectangle with the beaten egg to promote a glossy, golden finish.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the puff pastry is golden brown and puffed up around the peach topping.
- Cool and Serve: Allow the tarts to cool slightly on a wire rack. Optionally, dust with powdered sugar before serving. Serve warm or at room temperature for the best flavor.
Notes
- Fresh peaches provide the best flavor, but you can substitute nectarines or well-drained canned peaches if fresh ones are unavailable.
- For an indulgent touch, serve the tarts with a scoop of vanilla ice cream or whipped cream.
