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peach puff pastry tarts dusted with powdered sugar and garnished with crushed pistachios.
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5 from 3 votes

Peach Puff Pastry Tart

This peach puff pastry tart recipe has caramelized peaches, a fluffy puff pastry base, and a touch of honey baked upside down. It is simple and decadent, and you can serve it warm with a scoop of ice cream for the perfect summer dessert.
Prep Time 10 minutes
Cook Time 18 minutes
Cooling time 10 minutes
Total Time 38 minutes
Servings 6 tarts
Calories181.5 kcal
Cost $ 1.25 per tart


  • 1 baking sheet
  • 1 spoon
  • 1 Chef's knife
  • 1 brush


  • 1 sheet of puff pastry cut evenly into 6 rectangular pieces - If you don't have puff pastry, you can substitute it with pie crust or homemade shortcrust pastry. However, the texture will be less flaky.
  • 2 peaches fresh (pitted and thinly sliced) - You can replace peaches with other fruits such as nectarines, apples, pears, plums, or even mixed berries.
  • 3 tablespoon honey plus extra to drizzle - Maple syrup or agave nectar can be used in place of honey to give the tart a similar sweetness.
  • A dash of ground ginger or cinnamon, OPTIONAL but recommended
  • 1 large egg - You can also use milk or cream.
  • Powdered sugar to sift over tarts (OPTIONAL)
  • Crushed pistachios to garnish (OPTIONAL) – you may replace with almond slices, walnuts, hazelnuts, or pecans. All these nuts pair well with peaches!


  • Preheat oven to 385 F (196 C). Line a baking sheet with parchment paper. Spoon ½ tablespoon of honey onto the paper, spreading a little and then top it with 5 to 6 thin peach slices, lined side by side. If you want, sprinkle some ground ginger of cinnamon on top of the peach slices. Lightly drizzle honey on top of the peach slices.
  • Lay each piece of puff pastry on top and press the edges of the pastry against the parchment paper, crimping the edges with a fork.
  • In a small bowl, whisk the egg and mix with ½ teaspoon of water to make an egg wash. Brush the entire puff pastry rectangle with the egg wash.
  • Bake for 18-20 minutes, or until the puff pastry is puffy, fully cooked, and golden brown. Remove the baking sheet from the oven and let it rest over a rack for 8-10 minutes.
  • Using a large metal spatula, carefully flip the pastry over and then dust powdered sugar on top. If you prefer, garnish with crushed nuts. Serve each tart warm on its own or with a scoop of ice cream.

Recipe Video

Recipe Notes

  • Room temperature: If you plan on eating the tarts within a day, you can store them at room temperature. Just make sure to cover them to prevent drying out.
  • Fridge: You can store the tarts in the fridge for up to 3 days. Keep them in an airtight container to maintain their freshness. They will be less flaky though!
  • Freezer: For longer storage, wrap your tarts in plastic wrap and place them in a freezer-safe bag. They will last for up to 2 months this way. But keep in mind the pastry will become a little soggy.


Calories: 181.5kcal | Carbohydrates: 18.1g | Protein: 3.4g | Fat: 10.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27.3mg | Sodium: 16.9mg | Potassium: 71.1mg | Fiber: 1.8g | Sugar: 4.2g | Vitamin A: 202.6IU | Vitamin C: 2.1mg | Calcium: 6.1mg | Iron: 0.3mg

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