Homemade Peach Tart Recipe
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.
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.
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.
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.
Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 101mgPotassium: 162mgFiber: 1gSugar: 6gVitamin A: 495IUVitamin C: 5mgCalcium: 11mgIron: 1.1mg