Irresistible Mini Peach Puff Pastry Tarts Recipe
When I tell you that these Mini Peach Puff Pastry Tarts are one of the simplest puff pastry dessert recipes I’ve made this summer, I mean it! With just a handful of ingredients and minimal prep, you’ll have a delicious dessert that’s flaky, sweet, and perfect for any occasion. Whether you need something quick for a potluck or a last-minute treat, these tarts will make you feel like a kitchen pro without the stress.
Why Will You Love This Recipe?
- Super easy to make. With only four ingredients, this recipe is quick and fuss-free, making it perfect for busy days or impromptu gatherings.
- Deliciously flaky and sweet. The puff pastry crisps up beautifully while the peaches caramelize into a sweet, sticky filling. It’s the ultimate combo!
- Customizable to your taste. You can switch up the sweetener or add your favorite toppings. It’s as flexible as it is tasty.
Recipe Variations
- Change up the fruit. Not a fan of peaches? No problem! You can easily swap them out for apples, pears, or even berries for a different flavor.
- Try a different sweetener. Instead of honey, you could use maple syrup, agave, or even date syrup for a unique twist on the sweetness.
- Add some extra flavor. Sprinkle cinnamon, nutmeg, or a touch of vanilla extract on the peaches before baking to bring an extra layer of warmth and spice.
Tools You’ll Need
- Baking sheet lined with parchment paper. This keeps the tarts from sticking and makes for easy cleanup.
- Pastry brush. You’ll need it to brush the egg wash over the puff pastry, ensuring that perfect golden brown finish.
- Sharp knife or pizza cutter. To cut your puff pastry into nice, even rectangles for the tarts.
FAQ
Can I freeze these tarts?
Yes, you can! After baking, let the tarts cool completely, then wrap them tightly and freeze for up to 2 months. When you’re ready to enjoy them, simply reheat in a 350°F (175°C) oven until warmed through.
How should I store the tarts?
Store any leftover tarts in an airtight container at room temperature for up to 2 days. If you want them to stay crispy longer, keep them in the fridge and reheat before serving.
How long do these tarts last?
These tarts are best enjoyed fresh, but they’ll keep for 2 days at room temperature or up to 4 days in the fridge. Just be sure to reheat them to get that flakiness back!
What can I serve with these tarts?
Serve them with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. They’re great as a standalone dessert or paired with something creamy.
Are these tarts suitable for all diets?
These tarts contain puff pastry, which typically has butter, so they are not vegan unless you use a plant-based puff pastry. You can easily make them vegetarian by using a plant-based sweetener and puff pastry if needed.
Can I make this recipe gluten-free?
Yes, if you can find a good gluten-free puff pastry, you can easily make this recipe gluten-free. Just ensure all the other ingredients you use are gluten-free as well.
Other Recipes You’ll Love
- Other Puff Pastry Desserts
- Puff Pastry Pizza Bites
- Deep-Fried Derby Pie
- Hostess Fruit Pie
- Double Chocolate Hand Pies
Mini Peach Puff Pastry Tarts
Equipment
Ingredients
- 2 peaches sliced
- 1 sheet puff pastry cut into 8 rectangles
- Honey agave syrup, or date syrup (for drizzling)
- 1 egg
- 1 tablespoon water
- Powdered sugar optional, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the tarts: Drizzle a small amount of your chosen sweetener on the parchment paper. Place a few slices of peach on top of each sweetener spot, then drizzle a bit more sweetener over the peach slices.
- Prepare the puff pastry: Lay a rectangle of puff pastry over each set of peach slices. In a small bowl, whisk together the egg and water to make an egg wash.
- Bake: Brush the top of each puff pastry rectangle with the egg wash. Bake in the preheated oven for 20-23 minutes, or until the pastry is golden brown and puffed.
- Cool and serve: Allow the tarts to cool slightly on the baking sheet. Carefully remove them, and if desired, invert each tart to remove the parchment paper. Sprinkle with powdered sugar before serving if using.
