Five ingredients + 30 minutes = peach tart perfection.
Now that is my kind of math. Simple. Straightforward. No calculators required. And while more elaborate fruit-filled desserts (shout-out to the mango tart fans out there) certainly have their place on my list of top-rated sweets, there’s just something about a no-frills tart that attracts the eye and the taste buds. Just take a gander at the below …
Slice after slice, row after row. Fresh, juicy peaches do all of the talking without a dollop of pastry cream or whipped cream in sight. Their canvas? A sheet of buttery puff pastry, which perks up around the edges to seal in the natural sweetness of this dessert. It’s unapologetically simple. It’s pure flavor perfection. And it’s completely customizable depending on which fruit is at its peak.
So preheat your oven, make the most of summer’s sweetest stone fruit and then find inspiration for more simple sweets with quick and easy recipes for cheesecake, pie and cookies.
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Ingredients
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 3 large peaches
- 1 Tablespoon fresh lemon juice
- 1 large egg
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
- In a small bowl, toss together the peaches with the lemon juice.
- Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
- In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Did you peel the peaches?
Hi Paula! I didn’t peel them, but feel free to!
can you make with poached pears as well ?
Hi there, Jessica! I’ve never tried that so I can’t say for certain what the results will be, but my initial thought is that it should work. Let me know how it turns out if you give it a shot!
I’m going to try this but will toss the peaches in a little brown sugar and cinnamon.
That should be great, Deb!
Tasted delicious, but the puff pasty under the peaches wasn’t done and the peaches left a lot of juice, which made it very wet and runny in the center. Any suggestions?
Hi Margo – Was your oven at the correct temp? This can happen when the oven isn’t hot enough.
Made this yesterday for my coworkers and it turned out perfectly. Loved the flavors and how easy it was to assemble. Thank you!
The recipe looks delicious. Unfortunately, you have so many pop-up ads on your site, I can’t see the text underneath :-(
Hi Tamara! I’m sorry you’re experiencing this. The ads should never be popping up. Are you on a desktop computer or a mobile device?
This is sweet enough without added sugar?
Definitely!
Love this recipe. What size baking pan is used? Thank you.
Hi Betty! I used just a regular half-sheet pan. Enjoy!
Is this really sweet enough without added sugar?
Can this be made two days ahead and re-heated to serve?
Hi there Linda! I wouldn’t recommend it, as the puff pastry would likely get too soggy after two days.
Made this last night … it was so easy and, more importantly, delicious!!
My husband said: “a definite make-again!”
Awesome! So glad you enjoyed the recipe :)
So easy and tasty looking! I love it!
Simple is always best… this peach tart is gorgeous! Love!