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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 flavors compliment peach? ›
Peach flavor affinities: Almonds, hazelnuts, pecans; apricots, blackberries, blueberries, raspberries, cherries, red currants, plums, citrus fruits (lemon, lime, orange); basil, cinnamon basil, Mexican tarragon; cinnamon, cloves, ginger, vanilla; brown sugar, caramel, honey, maple syrup; bourbon, brandy, Cassis, ...
How to soften peaches for pie? ›
The best peach pies are made with fresh, ripe peaches (even better if they're local!). If your peaches feel hard to the touch, place them in a brown paper bag and leave them out at room temperature overnight. If they still feel hard the next morning, give them another day to continue to ripen.
What are the best peaches for pies? ›
When selecting peaches for pie, choose those with darker-hued skin and bright yellow-orange flesh. These peaches are generically known as "yellow peaches" and Reliance and Sweet Scarlet are the most well-known varieties.
How do you make peaches more flavorful? ›
Grilling or baking with imperfect peaches
And also, the process of grilling will caramelize and intensify the sugars in the peaches. Likewise, in a baked recipe like this one, the sugar and spices in the recipe will intensify the peach flavors and make the whole dish tasty.
What to do with peaches with no flavor? ›
Sad peaches are so very disappointing. I'd suggest grilling or roasting them to caramelize their sugars or poaching them in simple syrup: Recipe: Grilled Peaches with Bourbon Vanilla Whipped Cream. Poached Apricots with Vanilla and Cardamom.
What color peach is the sweetest? ›
White Flesh Peaches
From the outside, their light reddish-yellow skin is less orange than a yellow peach. Inside, their flesh is typically pale white or light yellow with pink streaks near the pit. White peaches are the sweetest of the two colors because they have a higher sugar content and lower acidity.
What is the tastiest peach? ›
The darling little donut peach, also known as the Saturn peach, is often considered the sweetest peach variety.
How do you keep the bottom crust of a peach pie from getting soggy? ›
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.
How do you keep a peach pie from being runny? ›
Strain juice from peaches and reserve the liquid. You'll make a spice and cornstarch mixture to coat the peaches–this will add flavor and also help your pie filling thicken. Heat this mixture together with the reserved peach liquid, this activates the cornstarch and is how to make a peach pie not runny!
Technically no, and in some cases the peels can add a vibrant pop of color and even extra flavor to salads, bruschetta, or other savory peach dishes. But if you're planning to use them in desserts like pies or ice cream, removing the peels can help provide a more consistent texture to these treats.
What is the best thickener for peach pie? ›
We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.
Should I bake the bottom pie crust first? ›
Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.
What is peach pie filling made of? ›
Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
Why do my peaches taste bland? ›
Sometimes when you leave peaches on your tree for too long they can turn mushy. Them being tasteless is weird. Any chance the rootstock took over the graft? This can happen when suckers from the rootstock aren't pruned off.
How do you increase peach production? ›
Increase fruit size through: 1) Reducing crop load through rigorous pruning measures in late January and February. 2) Reducing crop load through earlier thinning of blossoms and or small fruit. 3) Non-injurious girdling of peach trees to increase size.
How do you intensify Flavours? ›
Acidic ingredients help lift and balance flavor. Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.
How do you make unripe peaches taste better? ›
The heat of the grill intensifies the natural sugars in peaches — and other underripe fruit — as well as softens the flesh. The end result is a sweet, slightly caramelized and soft peach. Delicious! The key to grilling peaches is to cut them in half and remove the pits.
