There’s something about a Peach Puff Pastry Tart that feels effortlessly elegant yet unbelievably easy to make! With its flaky, golden crust and layers of juicy, sweet peaches, this dessert tastes like it came straight from a bakery – but comes together in under 30-minutes using simple, everyday ingredients!

A Simple Dessert That Lets Fresh Peaches Shine!

I associate my favorite fresh fruits and vegetables with memories. When the seasons change, the smell of the air and the noises of nature change, too. All of that combined puts me back in time to some of my favorite childhood memories!

When peaches are in season we go through our bushels pretty fast. My parents can and freeze them and we eat them fresh or bake with them.

I just love the changing seasons and the fresh fruit and vegetables they bring. I would really love it if my favorites stuck around all year. But, having it for a limited time makes me really appreciate when they are in season so I can doctor them with cinnamon, sugar, and a vanilla glaze to turn them into these Peach Puff Pastry Tarts with a flaky crust!

Why this Recipe Works:

• Fresh Peaches Naturally Sweeten the Tart – As they bake, the peaches soften and release juices that turn slightly caramelized, creating a rich, fruity filling without needing much sugar.
• Flour Prevents a Soggy Bottom – A small amount of flour thickens the peach juice as they bake, helping keep the pastry crisp instead of soft or watery.
• Egg Wash Gives a Golden, Glossy Finish – Brushing the pastry with egg wash helps it brown evenly and develop that shiny, bakery-style look while adding a slight crispness.
• Simple Ingredients Keep Flavors Balanced – Sugar, cinnamon, and vanilla enhance the peaches without overpowering them, so the dessert tastes fresh and not too sweet.

Looking for more ways to use fresh peaches? Everyone loves Cinnamon Roll Peach Cobbler, No Churn Peaches and Cream Ice Cream, and Peach Crisp Overnight Oats, too!

Ingredients You’ll Need for the Pastries:

• 1 sheet Puff Pastry (Thawed) – This is the shortcut that makes the recipe so easy! Store-bought puff pastry bakes up flaky, butter, and golden without any extra work. Just make sure it’s fully thawed, but still cold for the best results.
• 2 Fresh Peaches (Peeled, Pitted & Sliced) – The star of the tart! Ripe peaches bring natural sweetness and become soft and slightly caramelized as they bake.
• 2 tbsp Sugar – Adds sweetness and helps draw out the juice from the peaches, creating a light syrup as the tart bakes.
• 1/4 tsp Cinnamon – A warm spice that enhances the natural flavor of the peaches and gives the tart a cozy, classic dessert feel.
• 1/4 tsp Vanilla – Adds a hint of sweetness and depth that rounds out the flavors beautifully without overpowering the fruit.
• 1 tbsp Flour – Helps thicken the peach juice while baking so your tart stays crisp instead of soggy.
• 1 Egg (Beaten) – Used as an egg wash to brush the pastry edges. This gives the crust that beautiful golden color and slight shine.

And the Icing:

• 1/2 cup Powdered Sugar – Creates the base for a smooth, sweet glaze that adds just the right finishing touch.
• 1/2 tsp Vanilla – Enhances the icing with a subtle, bakery-style flavor.
• 1 tbsp Milk – Thins out the icing to the perfect drizzle consistency.

How to Make Peach Puff Pastry Tarts

NOTE: Have puff pastry thawed in the refrigerator ahead of time.

1. Thaw puff pastry in the refrigerator.
2. Once thawed, cut into an even 9 squares. Space them apart on a parchment paper lined pan.
3. Preheat oven to 400 degrees.
4. Peel, pit, and slice 2 peaches and place into a small bowl. Add 2 tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla, and 1 tbsp flour to the peaches and toss until well combined.
5. Divide peaches evenly between the squares by placing into the centers of each one.
6. Beat egg and generously apply to the edges of the pastry squares.
7. Bake for 13 minutes, rotating the pan half way through. Watch the pastries close toward the end of the baking time. The edges should be puffed and lightly browned.
8. Once the pastries have cooled, make the icing by combining 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp milk. Drizzle icing over the pastries.

More Recipes Using Fresh Peaches:

• Peach Cobbler
• Baked Peaches
• Peach Crisp
• Peach Dumplings with Crescent Rolls
• Baked Sticky Peach Pudding