Can I use frozen peaches for this tart?

Absolutely! Frozen peaches work wonderfully. Just be sure to thaw them completely and drain any excess liquid before tossing them with the sugar and flour. This helps prevent a soggy crust.

What's the best way to defrost puff pastry?

The best method is to let it thaw slowly in the refrigerator for about two hours. If you're in a pinch, you can leave it at room temperature for about 30-40 minutes, but keep a close eye on it to ensure it doesn't get too warm and sticky.

Can I make this peach tart ahead of time?

Yes, you can assemble the tart a few hours in advance and keep it refrigerated until you're ready to bake. You can also bake it completely and then gently reheat it before serving to re-crisp the pastry.

How do I store and reheat leftovers?

Store leftover tart in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a 350°F oven for 8–10 minutes to refresh the puff pastry and keep it crisp.

Simple Peach Tart Recipe (Made with Puff Pastry)

If you’re looking for a dessert that delivers big on flavor without demanding hours in the kitchen, you’ve found it! This peach tart recipe is designed for simplicity, making it perfect for a weeknight treat or an irresistible addition to a gathering. The secret? Using store-bought puff pastry for a light, airy crust that perfectly complements the tender, sweet peaches. It’s a dessert that tastes like you spent all day on it, but truly comes together in a snap.

Golden-brown puff pastry peach tart with glistening peach slices arranged in rows, showcasing flaky crust edges and glossy fruit topping. The tart rests on parchment paper for a rustic presentation.

Do I need to peel the peaches before making the tart?

Nope, you don’t have to! The skins soften as the tart bakes and add a pretty color. If you prefer a smoother filling, peel them first. Frozen peaches are usually already peeled, so you’re good to go.

How do I prevent the crust from being soggy?

A light sprinkle of flour or cornstarch on the puff pastry before adding the peaches helps absorb extra juice. Also, bake the tart on a lower oven rack so the bottom gets nice and crisp.

Flat lay of peach tart ingredients on a marble surface, including sliced peaches in a measuring cup, puff pastry sheet, honey, sugar, flour, egg, vanilla extract, all clearly labeled. The setup is bright and clean, emphasizing each component of the dessert.

Ingredients You’ll Need

Peaches: Fresh, ripe peaches are best for flavor, but frozen peaches work beautifully too (just thaw and drain).
Puff Pastry: A sheet of good-quality puff pastry creates the flaky, buttery base for the tart.
Sugar: Adds sweetness and helps the peaches caramelize as they bake.
Flour: A small amount thickens the peach juices so the tart isn’t runny.
Cinnamon or Nutmeg (optional): A warm spice that enhances the natural sweetness of the peaches.

Recipe Variations and Swaps

Fruit Alternatives: Swap peaches for sliced apples, pears, or a mix of berries for a seasonal twist. Adjust the flour slightly if your fruit is extra juicy.

Flavor Boosters: Add a pinch of nutmeg, allspice, or ground cloves for warmth. A splash of almond extract deepens the flavor.

Garnishes & Toppings: Top with toasted pecans or walnuts for crunch. Serve with vanilla ice cream, whipped cream, or crème fraîche.

Dietary Considerations: Use gluten-free puff pastry to make the tart suitable for everyone.

Donya’s Pro Tip

Let the peaches sit for about 5 minutes before putting them on the tart. This allows the peaches to release more of their juice, preventing the tart from becoming soggy and watery.

Four-step photo collage showing how to make a peach tart.

Sliced peaches in a bowl with sugar, flour, and vanilla.

A puff pastry sheet is placed on a baking tray and folded around the edges.

Peaches are layered neatly over the pastry.

The baked tart is golden brown with glossy, caramelized peaches. A red checkered towel and pastry brush are visible throughout.

How To Make A Peach Tart in Puff Pastry

Prep the peaches: Peel and slice fresh peaches, or thaw and drain frozen ones. Toss the peach slices with sugar and a bit of flour to sweeten and thicken the juices.
Assemble the tart: Unroll the puff pastry, arrange the peaches on top in a single layer.
Before you bake: Brush the edges with egg wash and drizzle with honey.
Bake: Bake until the pastry is golden and the peaches are bubbly, then let it cool slightly before serving.

A golden slice of peach tart being lifted from the baking sheet with a metal spatula. The flaky puff pastry crust is crisp and browned, and the tart is layered with glossy, vibrant peach slices in a rich glaze.

Craving More? Try These Delicious Desserts

If you tried this Fresh Peach Tart Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!

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