Homemade Peach Tart Recipe
- Published
- 21 comments
This delicious Homemade Peach Tart Recipe has fresh peaches covered in butter and brown sugar, baked in puff pastry for the ultimate dessert. I love that it cooks in just 30 minutes, and it is perfect to enjoy with ice cream or more fresh fruit.
It is never too late to make desserts with juicy peaches. Even though they are often thought of as a summer treat, I could happily enjoy an Old Fashioned peach cobbler all year round. Today I am sharing how I make this easy homemade peach tart recipe, a dessert that brings the same warm fruit flavor with a delicious flaky pastry made from scratch.
Peach Tart
A peach tart is such a simple recipe, made with sweet peaches baked in a tender pastry shell. It is not an overly sweet dessert since the peaches themselves provide most of the natural sugar.
What I love is how the fruit pairs so well with the buttery puff pastry crust as it bakes. If you prefer a sweeter tart, you can always add a little extra sugar to suit your taste.
One of my family’s favorite desserts is this peach tart. It always looks impressive on the table, yet it is one of the easiest treats I make, especially when I use premade puff pastry since it only takes me about 30 minutes to put together. Now let me show you how I make it, and for more details you can watch my video below.
Ingredients and Substitutions
- Dough – I use 1 sheet of my homemade puff pastry, so I make it in advance. You can also use a store-bought sheet if you prefer.
- Peaches – I like to use fresh, ripe, yellow peaches cut in half. You can also use white peaches.
- Butter – Always use unsalted butter so that you control the salt content, not a butter company.
- Brown Sugar – I used light brown sugar to help slightly sweeten the peaches.
- Cinnamon – Some fresh ground cinnamon will add some nice flavors to the peach tart.
- Egg wash – You will need an egg whisked with milk that is used to help brown up the edges of the puff pastry as it bakes.
How to Make a Peach Tart from Scratch
Roll out the pastry: I place the puff pastry dough sheet on a cookie sheet tray lined with parchment paper. Then, I roll it out gently until it reaches about an inch from the sides of the tray.
Brush the edges: I take the egg wash and gently brush it around the outside two inches of the pastry.
Arrange the peaches: I place the peach halves tightly next to each other on top of the puff pastry sheet, making sure to avoid the areas brushed with egg wash. It is fine if some of the peaches overlap a little.
Add the topping: I spoon the butter and brown sugar mixture over the peaches and then sprinkle the cinnamon on top to finish.
Bake the tart: I place the tray in the oven at 425°F and bake for 25 to 30 minutes until the pastry is golden and crisp. The peaches should be tender by the time it is done.
Cool and serve: I let the tart cool to room temperature before slicing. I like adding fresh berries on the side.
Chef Tip + Notes
I highly recommend for making my Homemade Peach Tart is to keep the pastry cold right until the moment you roll it out. I always make sure to pull it from the fridge at the very last minute because that is when the butter in the layers works its best in the oven. When the pastry is cold, it rises tall, turns golden, and bakes into those beautiful flaky layers that we all love.
- Enjoy it any way: This tart tastes wonderful cold, at room temperature, or warm, so you can serve it however you like best.
- Make it sweeter: If you prefer a sweeter peach tart, I simply double the amount of brown sugar in the topping.
- Use canned peaches: When fresh peaches are not in season, this dessert still works great with canned peach halves.
- Don’t skip the egg wash: I brush the edges with egg wash before baking so the crust turns golden and has that bakery look.
Serving Suggestions
When I serve this peach tart in the summer, I often add a scoop of my vanilla ice cream on the side, the contrast of the warm fruit and cold cream is so good. For family dinners, I like to serve it after something savory like my grilled spatchcock chicken, since the light sweetness of the tart is the perfect way to end the meal. I also enjoy drizzling the tart with some homemade caramel or topping it with my classic whipped cream.
Make-Ahead and Storage
Make-Ahead: You can make this peach tart 1 day ahead of time.
How to Store: Cover the tart and place it in the refrigerator for up to 4 days. Freeze-covered for up to 3 months. Thaw the tart in the refrigerator for 1 day or until thawed.
How to Reheat: If you want this tart to be warm, place the desired amount onto a sheet tray lined with parchment paper and bake in the oven at 350° for 4 to 6 minutes or just until warmed.
More Dessert Recipes
Video
Homemade Peach Tart Recipe
Ingredients
- 6 fresh yellow peaches
- 1/3 puff pastry recipe or 1 frozen and thawed sheet
- 1 egg
- 1 tablespoon whole milk
- ½ cup melted unsalted butter
- ¼ cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 425°.
- Slice the peaches in half and remove the pit.
- Roll out the puff pastry dough sheet on a cookie sheet tray lined with parchment paper until it reaches about an inch from the sides of the tray.
- In a small bowl, whisk together the egg and milk, then using a pastry brush, brush the outside 2” with the egg wash.
- Place the peaches tightly next to each other onto the puff pastry sheet, but not placing them where you brushed with the egg wash. It’s ok if they overlay a little.
- In a medium-sized bowl mix together the melted butter and brown sugar until combined,
- Top off the peaches with the butter and brown sugar mixture and then the cinnamon.
- Bake in the oven at 425° for 25 to 30 minutes or until the dough is crispy brown and cooked through. The peaches should be tender.
- Cool to room temperature and serve it with optional fresh berries.
This tart is so easy! I just purchased the peaches and waiting for them to be ready to make the tart. Thank you!
My pleasure!
Excellent!
I made it last week and I am Making it again Today! Thank you Chef Billy for a great dessert!
My pleasure. Appreciate you giving it a try!
Made this for desert for my company for a summer dinner! It was remarkable and so easy! Tasted delicious and looked beautiful!
Excellent!