Peach and Brown Sugar Puff Pastry Tarts
Flaky, buttery puff pastry topped with caramelized brown sugar peaches. The secret to a crisp bottom is to macerate and drain the peaches first. Ready in 40 minutes, these tarts are perfect for summer brunch or a quick weeknight dessert.
Equipment
- Baking Sheet
- Parchment Paper
- Pizza Cutter
- Mixing Bowls
- Pastry Brush
- Small saucepan
- Cooling Rack
Ingredients
Peach Filling
- 3 ripe but firm peaches, sliced
- 3 tablespoons light brown sugar
- 1 teaspoon cornstarch
- 1/2 lemon, juiced
- 1/2 teaspoon vanilla extract
Pastry & Assembly
- 1 sheet puff pastry (thawed)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
Instructions
- Slice the peaches into wedges, about 8 slices per peach. In a medium bowl, toss them with the brown sugar, cornstarch, lemon juice, and vanilla. Let them sit for 15 minutes. You should see syrupy liquid pooling at the bottom of the bowl.
- Pour the liquid from the peaches into a small saucepan. Set the peaches aside. Bring the liquid to a boil over medium heat, then reduce to a simmer and cook until it thickens into a syrup, about 3 minutes. This becomes your glaze.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Cut it into 6 equal rectangles. Transfer them to a parchment-lined baking sheet. Using a sharp knife, score a 1/2-inch border around each rectangle, cutting about halfway through the dough.
- Arrange the peach slices inside the scored border, overlapping them slightly. Do not pile them too high; one layer is enough. Brush the exposed edges of the pastry with the egg wash (egg beaten with water). Sprinkle the edges with turbinado sugar.
- Place the baking sheet on the bottom rack of the oven. Bake for 18–22 minutes, until the pastry is deep golden brown and the peaches are caramelized at the edges.
- Brush the reduced syrup over the warm peaches. Immediately transfer the tarts to a cooling rack. Do not leave them on the hot baking sheet to keep the bottoms crunchy.
Notes
Make Ahead Tips: Slice peaches and mix sugar mixture the night before; store separately in the fridge. In the morning, drain, assemble, and bake.
Storage: Keep leftovers in an airtight container at room temperature for up to 1 day. Reheat in a 350°F oven for 5 minutes to re-crisp the pastry. Freeze unbaked tarts on a sheet pan, then wrap individually; bake from frozen, adding 5–7 minutes.
Pro Tips for Success:
- Cold pastry is non-negotiable – chill assembled tarts for 10 minutes before baking.
- Don't skip scoring the border – it creates walls to hold the fruit.
- Bake on the bottom rack for a crispy bottom.
- Underripe peaches work better than overripe ones.