5-Ingredient Peach Tart

from 9 votes

Simplicity shines in a top-rated recipe for 5-Ingredient Peach Tart that’s easy, impressive and bursting with fresh fruit flavor.

A top-down view of fresh peach slices dusted with powered sugar atop a buttery puff pastry crust.

Five ingredients + 30 minutes = peach tart perfection.

Now that is my kind of math. Simple. Straightforward. No calculators required.

A closeup view of fresh peach slices in three perfect rows dusted with powdered sugar.

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 above!

Folded puff pastry next to a bowl of fresh peach slices, powdered sugar, a halved lemon and a single egg.

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.

Puff pastry topped with rows of fresh stone fruit slices.

It’s unapologetically simple. It’s pure flavor perfection. And it’s completely customizable depending on which fruit is at its peak, from pears and apples to cherries and berries.

A golden brown pastry with slices of fresh stone fruit.

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.

A top-down view of the best 5-ingredient peach tart on a wooden cutting board.

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5-Ingredient Peach Tart

All you need is five simple ingredients and 30 minutes for the ultimate peach tart recipe starring juicy peach slices atop a buttery puff pastry crust!
Author: Kelly Senyei
4.78 from 9 votes
A top-down view of fresh peach slices dusted with powered sugar atop a buttery puff pastry crust.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 6 servings


  • 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


  • Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
  • Pit the peaches then cut them into 1/4-inch-thick slices. 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 265kcal, Carbohydrates: 25g, Protein: 4g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 112mg, Potassium: 177mg, Fiber: 1g, Sugar: 6g, Vitamin A: 285IU, Vitamin C: 5.9mg, Calcium: 13mg, Iron: 1.4mg


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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.

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4.78 from 9 votes (2 ratings without comment)

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  1. I look forward to trying this simplistic recipe. Did anyone sprinkle with a little cinnamon and sugar! TY

  2. The link to your recipe for crispy baked Thai chicken wings keeps taking me to your home page. Can you fix it please?

  3. 5 stars
    I love that the peaches are left fresh, not coated with *anything*. But, if your peaches are in any way tart, I would recommend dusting them BEFORE BAKING with either fine sugar or powdered sugar, to taste; the final dusting of powdered sugar may not be enough for those with a sweeter tooth than mine.
    One thing that might help in the instructions would be to say about scoring the outer edge? State that those edges will naturally puff up and form a border, no need to form an outer rim. It’s like magic!
    I’m keeping this one – simple, easy, and delicious. THANKS!

    1. 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!

    1. Good idea if you prefer the peaches to be sweeter other than their natural sweetness. Totally get it.

  4. 3 stars
    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?

    1. Hi Margo – Was your oven at the correct temp? This can happen when the oven isn’t hot enough.

    2. 5 stars
      I blotted the peach slices with paper towels, and still the bottom crust was soggy – agree. I might blot even more next time – wonder if pre-baking the crust like “blind baking” protocols would work…

      1. I’m worried it would get overdone. I’ve never experienced the pastry being raw on the bottom. Just make sure you put the baking rack in the center of your oven and use an oven thermometer to confirm temp :)

      2. 5 stars
        Thanks Kelly. This is a very easy recipe and fun to make. I want to try it with apples too, can I?

  5. 5 stars
    Made this yesterday for my coworkers and it turned out perfectly. Loved the flavors and how easy it was to assemble. Thank you!

  6. The recipe looks delicious. Unfortunately, you have so many pop-up ads on your site, I can’t see the text underneath :-(

    1. 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?

    1. Depends on how sweet/ripe your peaches are…I’ll probably dust the peaches a bit with some form of sugar next time as I lay them in the pan before baking. And my peaches were super-naturally ripe/sweet but tasted a little on the tart side (delicious, though)!

    1. Hi there Linda! I wouldn’t recommend it, as the puff pastry would likely get too soggy after two days.

  7. Made this last night … it was so easy and, more importantly, delicious!!

    My husband said: “a definite make-again!”