Peach Tart with Puff Pastry
This peach tart with puff pastry starts with one sheet of dough, four ripe peaches, and about fifteen minutes of hands-on prep before it goes into the oven. The pastry puffs up around the fruit in about twenty-five minutes, turning deep gold at the edges while the peach juices thicken into a light glaze.
Equipment
- Rimmed baking sheet - large enough to hold the pastry flat
- Rolling Pin - for gently evening out the pastry if needed
- Glass mixing bowl set
- Fork - for docking the center of the pastry
- Small saucepan or microwave-safe bowl - for warming the preserves glaze
- Fine-mesh strainer - optional, for straining the glaze
Ingredients
- 1 sheet frozen puff pastry - about 14 oz / 400 g, thawed but still cold
- 4 ripe peaches - about 3 cups / 450 g, pitted and sliced ¼ inch thick
- ⅓ cup granulated sugar - 65 g
- 1 tablespoon fresh lemon juice - 15 ml
- 1 tablespoon cornstarch - 8 g
- ½ teaspoon ground cinnamon - 2 g
- ½ teaspoon pure vanilla extract - 2 ml
- fine salt - a pinch
- 1 large egg - beaten with 1 tablespoon water, for egg wash
- 2 tablespoons turbinado sugar - 25 g, for the crust edges
- 2 tablespoons apricot preserves - 40 g, warmed, for the finishing glaze
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set aside.
- In a mixing bowl, combine sliced peaches, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla, and salt. Toss gently to coat and let sit for 5 minutes.
- Unfold the thawed puff pastry onto the lined baking sheet. Score a line ¾ inch from the edge on all sides, cutting halfway through. Prick the center area with a fork.
- Drain excess liquid from the peaches. Arrange slices in overlapping rows inside the scored border, leaving the border bare. Spoon any remaining juice over the top.
- Whisk the egg with 1 tablespoon water. Brush the egg wash only along the outer border of the pastry. Sprinkle turbinado sugar over the border.
- Bake on the middle rack for 22 to 25 minutes, until the border is puffed and deep golden brown and the juices are bubbling. Rotate halfway through for even browning.
- Warm the apricot preserves until loose. Strain if desired, then brush a thin layer over the warm peaches. Cool on the pan for at least 10 minutes before slicing.
Notes
- Keep puff pastry cold until filling to ensure even puffing.
- Slice peaches consistently ¼ inch thick for even cooking.
- Don't skip the cornstarch—it thickens the peach juices into a glaze.
- Drain excess liquid from the peaches before arranging to avoid a soggy center.
- Score the border without cutting all the way through for a raised rim.
- If your peaches are very juicy, add an extra teaspoon of cornstarch.
- Bake on the middle rack to ensure the bottom browns evenly.
- Check at the 18-minute mark if your oven runs hot to prevent over-browning.
- Use peaches that give slightly near the stem for the best flavor and texture.
- Let peaches sit in sugar for no more than 10 minutes to avoid excess liquid.
- A pizza cutter makes clean slices once the tart has cooled slightly.
- Store leftover tart loosely covered at room temperature for up to 1 day or refrigerated for up to 3 days.
- Reheat in a 350°F oven for 5-7 minutes to re-crisp the pastry; avoid microwaving.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 90mgFiber: 1gSugar: 14g
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