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Peach Tart

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I know it’s not really time for peaches to be ready but I just couldn’t resist myself when I saw a few of the first fruits of season at the farmers market.  I am so thankful that I live in a part of the country that produces this sweet, juicy fruit.  North Carolina, South Carolina and Georgia all have their own unique varieties and it’s always so much fun to taste, cook and explore what makes each one special.  I picked up a small basket of peaches on Saturday and let them get just ripe enough to bake with.  So, today was the day and Peach Tart is what’s for dessert!

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Peach Tart
3.87 from 15 votes

Peach Tart

Author: Donya Mullins
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Print Pin Rate
Fresh peaches in puffed pastry make this dessert super easy to whip up.

Ingredients

  • 1 puffed pastry , thawed
  • 3 cups of peeled and sliced peaches
  • ¼ cup sugar
  • 1 tablespoon flour
  • ¼ teaspoon vanilla
  • 2 tablespoons honey

Instructions

  • Heat oven to 350 degrees.
  • Place baking sheet in oven to heat.
  • Add peaches, sugar, flour and vanilla and gently mix.
  • Tear a sheet of parchment paper to fit the baking pan.
  • Place puffed pastry on paper and roll out to approximately 12 X 10 inches.
  • Remove baking pan from oven and gently place the parchment paper with pastry in center.
  • Fold edges of pastry inward creating a crust.
  • Spoon peaches onto the dough.
  • Drizzle with honey.
  • Bake for 25 minutes or until golden brown.
  • Allow to cool slightly, serve with powdered sugar or whipped cream.
Peach Tart
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Peach Tart is a simple to make dessert made with puffed pastry along with fresh or frozen peaches. It's a great sweet treat to serve at any occasion.

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Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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    • Donya

      Hey Lisa,
      Buy a box of puffed pastry in the frozen section. I comes with 2 sheets. Thaw and use one for the peach tart. I hope this helps. Keep me posted!
      Have a great day,
      ~Donya

      Reply

  2. Marilyn

    I have never used puffed pastry, but it says it has several layers (64 on the product I looked at). Do I just use one layer for this recipe or how many?

    Reply

    • Donya

      Hey Marilyn,
      Make sure you’re using Pulled Pastry and not Phyllo Dough. You will only need one sheet of Puffed Pastry. I buy it in the frozen section of the grocery store and I use Pepperidge Farms brand. I hope this helps!
      Have a great day,
      ~Donya

      Reply

    • Donya Mullins

      Hey Stephanie. You can use frozen…no problem! Just make sure you thaw the peaches and then drain off the juice so that your crust does not get soggy. Let me know how it turns out!
      xo,
      ~Donya

      Reply

      • Janice

        I think this is a great recipe. I did use a package of frozen peaches. Didn’t have 3 cups so added frozen blueberries to make the three cups. Yes, they do need to be drained. I think the next time I would cook down the frozen peaches some before topping the pastry with them. The amount of sugar and other ingredients, timing, everything else is right on. I did use almond flavoring rather than vanilla and some nutmeg. Very good.

        Reply

        • Donya

          Hey Janice!
          Thank you so much for your kind comment and fantastic rating! I’m so glad you enjoyed this recipe and made it your own, after all that’s what cooking is all about! Let me know if you try any other recipes, thanks for your support!
          ~Donya

          Reply

  10. Christina

    Just found your site!!
    Now following!
    Looking forward to keeping up and getting to know you!

    I also have a design site, if you ever need a custom design, check out Christinaloranedesigns.blogspot.com

    xo
    Christina
    Pieceitalltogetherx3.blogspot.com

    Reply

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