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Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust… These peach tartlets are a real treat! We usedapre-madepuff pastry so it doesn’t get any easier!
These peach pastriestaste amazing and surelook like you spent some time making them. Reallythey come together so quickly (that can be our little secret ;)). The ingredients are simple and you can usedrained canned peaches when not in season.Pin and keepthis recipe in mind the next timeyou need a quick peach dessert.
Ingredients for Peach Tartlets:
1 sheet (1/2 lb puff pastry) – I used Pepperidge Farm brand
1 egg, beaten well with a fork
2 large (1/2 lb) fresh peaches (or usecanned/drainedpeaches)
2 Tbsp granulated sugar
1 Tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds
*Watch our easy video tutorial on how to measure correctly
Ingredients for Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)
How to Make Peach Tartlets:
1. Preheat oven to 400˚F.Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Cut pastryinto 9 equal sized squares andplaceonparchment lined baking sheet, spacing them 1-inch apart.
2. Beat 1 egg in a small bowl and set aside.
3. Slice peaches into 1/3″ thick slices and place them in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbspflour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
4. Layer3 to 4 peach slices over the center of each pastry square, being careful not to get peach juice on the surrounding pastry. Brush pastry edges generously with beaten egg. Sprinkle withsliced almonds.
5. Bake on the center oven rack at 400˚F for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking. Tip:Do not over-bake. It browns very quickly towards the end.Remove peach pastry from oven and let cool on the pan for 10 minutes.
6. While pastry cools, make your vanilla glaze: in a measuring cup with pouring lip, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle every last drop over your warm pastries :).
Easy Peach Tartlets Recipe
Author: Natasha of NatashasKitchen.com
Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!
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Prep Time: 25 minutes mins
Cook Time: 19 minutes mins
Total Time: 44 minutes mins
Ingredients
Servings: 9 pastries
- 1 sheet, 1/2 lb puff pastry - I used Pepperidge Farm brand
- 1 egg, beaten well with a fork
- 2 large, 1/2 lb fresh peaches (or use canned/drained peaches)
- 2 Tbsp granulated sugar
- 1 Tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk, or add to achieve desired consistency
Instructions
Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
Beat 1 egg in a small bowl and set aside.
Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: American
Keyword: Peach Tartlets
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I find it’s so handy to have a package of puff pastry in the freezer for quick desserts like these peach tartlets, or some of our favorites like these:
1. Apple Cinnamon Slab Pie:
2. Braided Danish:
Q: What is your favorite recipe to make with puff pastry?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Spices and Herbs
Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.
What nut pairs well with peaches? ›
Walnuts and peaches pair so well together because of the savory-sweet harmony of flavors. These recipes all show how simple and easy it is to create exciting dishes using just a few staple ingredients, California walnuts, and juicy peaches.
Do you have to peel peaches for pie? ›
For perfect pie filling, be sure to buy peaches at the peak of ripeness; the skin should easily bruise with the lightest amount of pressure. Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor.
What does lemon juice do to peaches? ›
Ascorbic acid, commercial mixtures of fruit fresh or fruit preserver and lemon juice keep the color of peaches fresh and bright when serving fresh and in frozen storage.
Why is my peach tasteless? ›
They should be at room temperature in the storeroom, too. Otherwise, if they're being refrigerated, chances are good that they'll be in the killing zone (between 36 and 49 degrees) and could undergo the “internal breakdown” that causes the fruit to become dry, mealy and flavorless.
What flavors complement peach? ›
Peach and Ginger: The spicy heat of ginger pairs excellently with the juicy, sweet notes of peach, creating a zesty and invigorating blend. Peach and Dark Chocolate: The bitterness of dark chocolate perfectly complements the sweetness of peach, creating a decadently rich and fruity experience.
Do peach and vanilla go together scent? ›
Peach and vanilla accord: for a soft, sensual fragrance, opt for a peach and vanilla accord. The sweetness of vanilla complements the fruity sweetness of peach, creating a gourmand, comforting fragrance composition.
What not to plant with peaches? ›
PEACH TREE: Grape, Garlic, Onion and Asparagus may be planted under or near peach trees. In particular garlic may help repel peach tree borers which are a big problem for peach growers. Keep Potato, Tomato and Raspberry away from peaches.
How many peaches make 5 cups? ›
About 2 medium peaches = 1 cup sliced peaches. About 4 medium peaches = 1 cup pureed peach. About 3 medium peaches = 1 pound of peaches.
Should you refrigerate peaches? ›
Ideally, you should eat ripe peaches as early as possible so you can enjoy their full mouth-watering sweetness. However, if you'd rather wait and enjoy your ripe peach at a later date, you do need to refrigerate your peaches to slow down the ripening process.
Recipe Tip
Here's how to do the math: 6-8 medium peaches (~4 cups) = 2 (16-ounce) cans. 6-8 medium peaches (~4 cups) = 40 ounces frozen peaches.
Can dogs eat peach? ›
Peaches are a great source of vitamin A and fiber. In small, cut-up pieces the flesh of a peach is safe for your dog. But, like any food that's not a regular part of his diet, peaches can cause some stomach upset, most commonly temporary diarrhea. Don't share canned or preserved peaches with your dog.
What is the healthiest way to eat a peach? ›
Peach peel contains a lot of vitamin C, pectin and dietary fiber. At the same time, peach peel also contains natural antioxidants, which is very beneficial to health. In addition to the pit, eating whole peaches including peach skin is the most scientific way to eat peaches.
Why do you boil peaches? ›
Blanching peaches loosens their skin and makes them super easy to peel. The heat helps separate the skin from the peaches so the peels slip off, rather than being needed to be cut off. Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds.
What gives peaches their flavor? ›
These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches.
What can I do with mushy tasteless peaches? ›
One day, it's everything good in this world incarnate, and then next, it's bruised, a little brown, and leaking all over the counter. Thankfully, there are plenty of ways to use up those overripe peaches, like peach pies, peach cobbler, peach cakes, peach smoothies, and even peach ice cream.
How do you make unripe peaches taste better? ›
(Try grating the fruits rather than slicing them.) Follow your favorite jam recipe, perhaps with a bit more sugar, a little less lemon and a handful of smashed fresh ginger root or crystallized ginger as sufficient flavoring to cover for the lackluster fruit flavor. Or try making boozy peaches.
How do you make peaches less bitter? ›
One method is to sprinkle some sugar over the fruit and let it sit for a while. The sugar can help to balance out the sourness. Another option is to cook the fruit in a sweet sauce or with some sweet spices, such as cinnamon and nutmeg. This can also help to balance out the sourness.
