Summer’s best fruit, peaches, are here, and I’ve got two wonderful ways for you to enjoy them. If you love a simple, sweet dessert that really celebrates fresh peaches, you’re in the right place.
I’m sharing two easy tart recipes today that I think you’ll truly adore. Both are straightforward to make, letting the natural flavor of the peach shine through.
Jump to Recipe:
Easy Peach Tart Recipe With Flaky Crust
This classic peach tart is perfect when you want a beautiful dessert with minimal fuss. It features a simple, flaky crust and a sweet peach filling.
Key Ingredients & Tips for Peach Tart
- Ripe Peaches: Choose peaches that smell sweet and are slightly soft to the touch for the best flavor.
- Simple Flaky Crust: Don’t overwork the pastry dough. Cold butter and minimal handling help create that wonderful flaky texture.
- Lemon Zest Brightens: Adding a little fresh lemon zest to the peach filling makes the fruit’s taste pop.
What You Need for Peach Tart
- 1 pre-made pie crust or homemade pastry dough
- 4-5 ripe peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tbsp water (for egg wash, optional)
⏱️ Time: 50 minutes🍽️ Yields: 6-8 slices
How to Make This Peach Tart
Step 1: Prep Peaches and Oven
Preheat your oven to 400°F (200°C). In a large bowl, gently mix the sliced peaches with the granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Make sure all the peach slices are coated.
Step 2: Assemble the Tart
Carefully unroll your pie crust onto a baking sheet lined with parchment paper. Place the peach mixture in the center of the crust, leaving a 2-inch border all around. Gently fold the crust edges over the peaches, pleating it as you go. Dot the peaches with small pieces of butter. If using, brush the crust with egg wash for a golden shine.
Step 3: Bake Until Golden
Bake for 35-40 minutes, or until the crust is beautifully golden brown and the peaches are tender and bubbly. Let the tart cool on the baking sheet for at least 15-20 minutes before slicing and serving.
📝 Final Note for Peach Tart
This tart is best served warm, perhaps with a scoop of vanilla ice cream. Store any leftovers in the fridge for up to 2 days.
Easy Mini Peach And Cream Cheese Tarts Recipe
These adorable mini tarts are so simple to make and perfect for parties or a small sweet treat. They combine the sweetness of peaches with creamy, tangy cream cheese.
Key Ingredients & Tips for Mini Tarts
- Puff Pastry Shortcut: Using store-bought puff pastry makes these mini peach tarts incredibly quick to prepare.
- Softened Cream Cheese: Ensure your cream cheese is at room temperature before mixing to get a super smooth, lump-free filling.
- Versatile Peaches: While fresh peaches are great, drained canned peaches work perfectly in these mini tarts for extra convenience.
What You Need for Mini Peach Tarts
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sliced peaches (fresh or canned, drained)
- 1 tbsp apricot jam (for glaze, optional)
⏱️ Time: 40 minutes🍽️ Yields: 12 mini tarts
How to Make These Mini Tarts
Step 1: Prep Pastry and Cream Cheese
Preheat your oven to 400°F (200°C). Lightly flour a surface and roll out the thawed puff pastry sheet slightly. Using a knife or pastry wheel, cut the sheet into 12 equal squares. In a small bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the mixture is smooth and creamy.
Step 2: Assemble the Mini Tarts
Place each puff pastry square into a greased standard muffin tin cup. Gently press it in so the edges stand up. Spoon about a tablespoon of the cream cheese mixture into the center of each pastry square. Then, top the cream cheese with a few slices of peach.
Step 3: Bake and Finish
Bake for 18-22 minutes, or until the puff pastry is nicely puffed and golden brown, and the cream cheese filling is set. Once baked, carefully remove the mini tarts from the muffin tin and let them cool on a wire rack. If you want a shiny finish, warm the apricot jam slightly and brush it over the warm tarts.
📝 Final Note for Mini Peach Tarts
These mini tarts are lovely served slightly warm or at room temperature. They keep well in an airtight container in the fridge for up to 3 days.
