This is a ridiculously easy tart to make. Just chop up some peaches, toss in sugar and spices, arrange the peaches on puff pastry and bake off. That’s it!
Ree from the Pioneer Woman blog made a puff pastry apple tart. The minute I saw that recipe, I bookmarked it. But I used peaches instead of apples because I have a ton peaches from my recent (and very enjoyable) peach picking trip. Thanks Ree, for a quick, easy and delicious dessert idea!
If you don’t have peaches, substitute with any fresh fruits you have. Plums, figs, cherries, apples(of course!), mixed berries will all turn out delicious in this tart.
Before you get started on this recipe, head on over to my ‘how to pit a peach’ post for an easy way to pit fresh peaches. Once you’ve done that, you are ready to proceed with this recipe.
Toss the pitted, chopped peaches with sugar, cinnamon, allspice and a little salt. A pinch of salt always makes sweet stuff taste better.
I cut the peaches into thin wedges. I didn’t peel them. But I think I will next time. I didn’t like the texture of the peach skin after it baked.
Lay out a puff pastry sheet cut into thirds on a baking sheet. Arrange the peaches on the puff pastry. Bake in the oven.
Don’t have puff pastry? Try making your own tart dough! Here is a recipe from David Lebovitz.
The tart will be done in about 20 minutes. The peaches will be sweet and juicy sitting on the crispy, flaky, warm puff pastry.
about 6 servings
1 sheet puff pastry
4 fresh peaches
1 cup sugar
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp salt
Preheat oven to 400f
Thaw the puff pastry sheet for about 30 minutes. Pit the peaches and chop them into wedges. Peel the peaches if you like. Toss the chopped peaches with sugar, cinnamon, allspice and salt.
Cut the puff pastry sheet into thirds and lay it out on a baking sheet. If your the baking sheet is not non-stick, spray it with non-stick spray or oil. Arrange the peach slices on the puff pastry. Bake for 20 minutes or till the puff pastry is golden. Serve with whipped cream or ice cream.
Note: if your peaches are particularly sweet or juicy, the juices may burn in the oven. In this case, reduce oven temp to 350.
Your pics are too tempting. I can grab a piece of tart right out of the monitor. Quick and tart looks perfect for last minute guests. How do you store the leftovers?? If any….
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Sala (Veggie Belly) Reply:
August 1st, 2009 at 10:52 pm
@Pavani, I wrapped the left overs in foil and put them in the fridge. I re-heated the tart in a 400 degree oven (to crisp the puff pastry).
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A perfect summer dessert! Beautiful pictures!
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Beautiful Pictures As Ever ! What a fabulous way to celebrate summer with fruits like this…
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Love your blog, just stumbled upon it. Great recipes and photos!
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Now that is my kind of pastry, no fuss. Aren’t summer fruits the best!
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Thats so easy yet yummy stuff there Sala..I can almost taste it yumm..But am apprehensive if the peeled off skin will take away all the good stuff in the peaches..
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Sala (Veggie Belly) Reply:
August 1st, 2009 at 10:48 pm
@varsha, I wasnt crazy about the texture of the peach skins. But I dont think the tart will taste any different without the skins..
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..n I loved the new add ons..paper clip designs..how did u do that??
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The most desirable kinda dessert for summer, light fruity & fresh. My oven is broken:-( I made a peach rhubarb pie earlier on, but this definitely sounds way better than the heavy pie.
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Yum, it looks delicious. I bet it would taste great with cream too!
Rose
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First time to this delicious blog……I am drooling over the tart……its easy yet delicious dessert….thanks for sharing
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I understand the texture issue, but the contrasting colors of the peach skins look really pretty. Did you use different types of peaches in the tart?
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Sala (Veggie Belly) Reply:
August 1st, 2009 at 10:50 pm
@Beatrice, yes, the color of the peach skins is, indeed very lovely! I used white fleshed white ladies and yellow fleshed red havens. I alternated them on the puff pastry
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Wow, this looks totally gorgeous! Yum.
Beautiful photos!
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STUNNING!!! Each picture is so beautiful! I love a rustic tart! Perfect!
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The interlaced pecahes look so gorgeous. And I loved the peach picking story too
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Wow, that tart presents beautifully! Love how you alternated white and yellow.
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Hi Sala, Oh this looks soo good! I love that is it no-fuss, too.
As always your photos are superb. Nice job my friend!
xo~m.
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You’re so right, this peach galette is simple but beautiful and a greta standby when you have unexpected guests or people stay for afternoon tea!
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Oh that does look absolutely delectable! And not too cloyingly sweet, just the right amount of flakyness and sweetness. In other words, perfect!
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Oh wow…….that’s an real easy ans super tart…….looks drool worthy…..
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Once again, and as this recipe proves, the tastiest desserts don’t have to be the most complex. At this time of year, I can hardly think of anything better than a homemade fruit tart. Lovely, just lovely.
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I love anything made in a puff pastry… how yummy!
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Thanks for the inspiration! I bought a basket of peaches from the farmer’s market and made this easy tart. Delicious!
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i just made this – using just brown sugar like in Ree’s recipe – and i had a huge mess on the baking sheet – most of the brown sugar and peach juices ran off the pastry and onto the baking sheet – burnt sugar ugh.
the result is pastry with peaches on top and very little sugar to hold it together.
anyone else have this problem?
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Sala @ Veggie Belly Reply:
October 11th, 2009 at 12:54 am
@Southern Gal, your peaches were probably very sweet and/or juicy. Also, oven temperatures vary. Next time, you may want to try this at 350. I’ve made a note on the recipe above..
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I tend to use a lot less sugar in my desserts – all I needed was about 1 Tablespoon for each of the four medium-large peaches I used (1/8th cup total). I used the same amount of cinnamon & allspice, which were perfectly balanced, I thought.
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This tart was absolutely fabulous! Thanks for the great recipe, Sala. One of the changes I made was to use only 1/4 cup of sugar since it’s all I found necessary, but still produced a plenty sweet dessert. I used 2 large peaches sliced 1/4 inch thick, and the cinnamon-sugar mixture coated them very nicely and evenly. I also added chopped pecans. Delicious dessert!
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Hi
Looks Delish!
How does this recipe freeze?
Thanks
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Sala @ Veggie Belly Reply:
May 12th, 2014 at 11:27 am
I haven’t tried freezing it. But if you want to freeze the tart, you may want to freeze it half baked.
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