Easy Peach Tarts

Easy Peach Tarts

Easy Peach Tarts

Today, I’m sharing my Southern Living Recipe of the Month, although I’m a little behind.  This Peach Tart recipe comes from the June 2015 issue and has been modified a bit.  

These Easy Peach Tarts were possibly the easiest dessert I’ve ever made!  Although, we ate them with breakfast. (That’s what happens when you’re making dessert on Saturday morning and your husband is home) We decided if served as is, they are the perfect breakfast or brunch pastry….add some ice cream or whipped cream and you have dessert.  The peaches, purchased from a farmer on our recent trip to Alabama, were delicious and exceptionally sweet, so I didn’t need as much sugar as the recipe suggests.  

Here’s the Recipe:

  • 1 package frozen puff pastry sheets, thawed
  • about 5-6 medium size peaches cut into 1/4 ” slices
  • 6 Tbsp sugar (less if peaches are sweet)
  • parchment paper
  • Optional: honey 

Easy Peach Tarts

Preheat oven to 425 and line baking sheet with parchment paper

Make sure puff pastry is completely thawed

Unfold one sheet at a time

*This works best if done on waxed paper*

Easy Peach Tarts

Using the natural fold line, cut each sheet into 9 pieces

Easy Peach Tarts

Place on prepared baking sheet and top each with 3-4 peach slices

*Peeling peaches isn’t necessary but I prefered them peeled*

Easy Peach Tarts

Optional: Crimp the edges of each pastry with a fork – it’s just for looks

Easy Peach Tarts

Sprinkle each with about 1 tsp sugar (more or less depending on your fruit)

Easy Peach Tarts

Bake at 425 for about 15 minutes or until pastry is golden brown

Easy Peach Tarts

If desired, drizzle with honey

Easy Peach Tarts

They were good with our without the honey and best served warm.

I think these would be great with apples, too. 

Easy Peach Tarts
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Ingredients
  1. 1 package frozen puff pastry sheets, thawed
  2. about 5-6 medium size peaches- cut into 1/4 ” slices
  3. 6 Tbsp sugar (less if peaches are sweet)
  4. parchment paper
  5. Optional: honey
Instructions
  1. Preheat oven to 425 and line baking sheet with parchment paper
  2. Make sure puff pastry is completely thawed
  3. Unfold one sheet at a time
  4. Using the natural fold line, cut each sheet into 9 pieces
  5. Place on prepared baking sheet and top each with 3-4 peach slices
  6. Optional: Crimp the edges of each pastry with a fork – it’s just for looks
  7. Sprinkle each with about 1 tsp sugar (more or less depending on your fruit)
  8. Bake at 425 for about 15 minutes or until pastry is golden brown
  9. If desired, drizzle with honey
  10. Best served warm
Notes
  1. *Peeling peaches isn’t necessary but I prefered them peeled*
  2. Cutting pastry works best if done on waxed paper
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