Published June 22, 2023.This post may contain affiliate links. Please read my disclosure policy.
This delicious Homemade Peach Tart Recipe has fresh peaches covered in butter and brown sugar and baked in puff pastry for the ultimate dessert. You will love how simple this is to prepare and how tasty it is.
If you want to take this peach tart to the next level, try serving it with my Homemade Caramel Recipe and then top it off with my Vanilla Ice Cream.
Peach Tart
A peach tart is a simple recipe consisting of peaches that are baked in a pastry dough shell. This is not an overly sweet recipe, as the peaches will provide most of the sugar flavor. However, it does complement well with the buttery puff pastry crust that it is baked in. You can absolutely use more sugar if you desire a sweeter peach tart recipe.
If you’re looking for a simple yet delicious summer dessert, then this one is for you. It is a beautiful tart and will be a showstopper wherever you serve it. Be sure to watch my how-to video below.
Ingredients and Substitutions
- Dough – You will need 1 sheet of puff pastry.
- Peaches – I like to use fresh, ripe, yellow peaches. 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 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.
- 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.
- 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.
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.
Chef Notes + Tips
- 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.
More Dessert Recipes
- Peach Cobbler
- Hummingbird Cake
- Arroz con Leche
- Lemon Tart
- Zeppoles
Video
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Homemade Peach Tart Recipe
5 from 7 votes
This Homemade Peach Tart Recipe has fresh peaches covered in butter and brown sugar and baked in puff pastry for the ultimate dessert.
Servings: 12
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour
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
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.
Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 101mgPotassium: 162mgFiber: 1gSugar: 6gVitamin A: 495IUVitamin C: 5mgCalcium: 11mgIron: 1.1mg
Course: Dessert
Cuisine: French
Author: Chef Billy Parisi
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13 comments
- Pat Anderson
Absolutely amazing! My guests were thrilled to see it + couldn’t wait to eat it. It did not disappoint!!
- Reply
- Cecilia O’Shaughnessy
See AlsoCopycat Famous Recipe RoundupHome grown peaches made this wonderful. I added just a touch of vanilla.
“Big pile of loveliness” my husband when it came out of the oven.- Reply
so good!!
- Reply
- Cecilia O’Shaughnessy
one of the best uses for peaches from our trees. love this stuff, good for breakfast too!
- Reply
oh yes!
- Reply
- Dot
This was so good and easy, especially for someone like me that doesn’t bake. It was gone in one sitting. Lol
- Reply
love it!
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- Anne
I haven’t yet ..but I will ..just waiting for those lovely peaches to come in from Ontario ….
- Reply
- Donna A Pollock
What a lovely recipe. A Rustic but still a Beautiful dessert. I can’t wait to make this one for The 4th of July BBQ we have every year. I love recipes like this one where you can serve it, anywhere and anytime. Outside on your Picnic table or inside in your Dining room. Thank you Chef Billy, for another great recipe…
- Reply
- Pat Anderson
This dessert is delicious and makes a great presentation! Chef warned about “issues” with the butter layer if it’s overworked. I believe I overworked it! 🙀 I don’t have a KitchenAid mixer, just a handheld, and I think that was the biggest problem. I’ll try it again sometime, though! Thank you, Chef!
- Reply
- Mary Jo B
This was great! I added some mascarpone (mixed with a little powdered sugar and vanilla) before putting the peaches on, (needed to use up the mascarpone), but I think I put too much on – it leaked quite a bit. It was very tasty, but soggy. I served it up with vanilla ice cream.
Thank you!
- Reply
- Deandse
What if I don’t have Bob’s Red Mill AP Flour? What flours can I use to blend and what ratio? I only have regular All Purpose Flour. It’s a priced in demand commodity these pandemic days and this is all I can get.
- Reply
totally fine!
- Reply
