Description
Delight in these irresistible Peach and Brown Sugar Puff Pastry Tarts, combining juicy fresh peaches with a sweet brown sugar glaze atop flaky puff pastry. Perfectly golden and drizzled with honey, these tarts make a charming dessert that’s easy to prepare and impressively delicious.
Ingredients
Units
Scale
Tarts
- 4 large peaches, sliced
- 2 Tablespoons brown sugar, firmly packed
- 1/2 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 sheets puff pastry, thawed
- Honey, to finish
Egg Wash
- 1 large egg yolk, room temperature
- 1 Tablespoon water
Instructions
- Preheat Oven: Heat the oven to 400℉ (204℃) and line a sheet pan with parchment paper, setting it aside for later use.
- Prepare Filling: In a medium bowl, combine the sliced peaches, brown sugar, vanilla extract, cornstarch, and salt. Mix gently and set the filling aside to let the flavors meld.
- Make Egg Wash: Whisk together the egg yolk and water in a small bowl until smooth, then set aside; this will help seal and give the pastry a golden finish.
- Prepare Puff Pastry: Unfold one sheet of thawed puff pastry and smooth it flat on a clean surface. Cut it into 6 equal rectangles. Repeat this step with the second sheet, yielding 12 rectangles in total.
- Assemble Tarts: Place the pastry rectangles onto the prepared sheet pans. Using a pastry brush, lightly brush the edges of each rectangle with the egg wash. Fold the edges inward and gently press to seal the pastry borders. Brush the tops of each tart with more egg wash for a shiny, golden crust.
- Add Filling: Arrange the peach slices in the center of each pastry rectangle, forming an even layer without overfilling to allow puffing on the edges.
- Bake: Place the sheet pans in the preheated oven and bake for 20 to 23 minutes or until the puff pastry is puffed up and golden brown.
- Finish and Serve: After baking, remove the tarts from the oven and drizzle honey over the top of each tart. Serve warm or at room temperature for best flavor and texture.
Notes
- Store leftover tarts in a zip-top bag in the refrigerator for 2-3 days or freeze for up to 1 month.
- Frozen peaches can be substituted; just thaw before using.
- Arrowroot starch can replace cornstarch, but may require up to 2 tablespoons total.
- If puff pastry is unavailable, pie dough can be used; adjust baking time accordingly.
- For egg wash alternatives, use heavy cream or milk to brush the pastry.
- Allow puff pastry enough time to thaw for optimal puffing; consider chilling assembled tarts briefly before baking if pastry feels too warm.
- For extra peach flavor when using less ripe fruit, add 1-2 tablespoons of peach jam under the peach slices.
- These tarts are best enjoyed fresh for optimal flaky texture.
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
