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
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.This tart can be eaten cold, at room temperature, or warm.Feel free to use store-bought frozen and then thawed puff pastry.Double the amount of brown sugar to sweeten the peach tart.This dessert can work with canned peach halves.