Peach Tart Recipe
If you’ve ever stared at a pile of ripe peaches wondering how to turn them into something that looks impressive and tastes incredible, this Peach Tart recipe is your answer.
Imagine tender, juicy peaches layered over a golden, flaky crust with just the right touch of sweetness in every bite.
It’s the kind of dessert that feels special enough for summer gatherings, brunch with friends, or Sunday dinner—yet simple enough to whip up on a weeknight just because you can.
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What are the ingredients in a peach tart?
- Thinly sliced peaches – The star of the tart! Juicy, sweet peaches bake down into a soft, caramelized layer.
- Raspberries – Adds a pop of tart flavor and gorgeous color contrast.
- Sugar – Sweetens the peaches and helps them release their juices.
- Brown sugar – Brings a deeper, slightly caramel-like sweetness.
- Cinnamon – Adds warm spice that pairs perfectly with baked peaches.
- Flour – Helps thicken the fruit juices as it bakes.
- Frozen puff pastry – The shortcut hero! It bakes up buttery, flaky, and crisp without any extra work.
- Honey – Brushed over the baked tart for a glossy, lightly sweet glaze.
How to Make a Peach Tart
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Keep your puff pastry cold until you’re ready to use it — cold dough = flaky, bakery-style layers.
- Toss the filling: In a large bowl, combine sliced peaches, flour, cinnamon, salt, and both sugars. Coat evenly. Tip: Use ripe but firm peaches so they don’t get mushy while baking.
- Assemble the tart: Unfold puff pastry onto parchment. Score a 1-inch border around the edges (this helps it puff beautifully).
- Spread peaches in the center, keeping the border clear. Fold edges slightly over the fruit.
- Brush with egg wash for a shiny, golden crust.
- Bake for about 27 minutes, until the crust is deeply golden and peaches are tender.
- Make the raspberry drizzle while it bakes.
- Simmer raspberries, remaining sugars, honey, and water until thick.
- Mash, strain, and transfer to a small bag for easy drizzling.
- Let the tart cool before slicing (this helps the filling set and keeps it from running).
- Drizzle with raspberry sauce and serve warm with whipped cream or vanilla ice cream.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
How do I prevent my fruit tart from getting soggy?
A few simple tricks:
- Keep your pastry cold before baking.
- Don’t skip the flour in the filling — it thickens the juices.
- Avoid overloading with fruit.
- Bake until the crust is deeply golden brown.
- Let the tart cool before slicing so the filling sets properly.
A crisp crust + set filling = that perfect slice you’re going for.
A peach pie is typically baked in a deep dish with a full crust (bottom and often top), which makes it thicker and more rustic. A peach tart is flatter, more structured, and usually baked on a sheet pan or tart pan with an open top. Tarts feel a little more elegant — pies feel cozy and classic.
Not exactly. Pie crust is flaky and tender, made to hold juicy fillings. Tart dough (like pâte sucrée) is usually sweeter and more cookie-like with a firmer texture. In this recipe, puff pastry gives you a buttery, flaky shortcut that’s easier than making dough from scratch.
Yes. Always thaw frozen peaches first and drain off excess liquid. Too much moisture can make your tart soggy and prevent the crust from crisping properly.
Absolutely. Frozen fruit works well in tarts, especially when fresh fruit isn’t in season. Just thaw, drain thoroughly, and consider adding a little extra flour or cornstarch to absorb extra juices.
Yes! Thaw them completely, pat them dry, and reduce the added sugar slightly if they’re packed in syrup. The texture may be slightly softer than fresh peaches, but the flavor will still be delicious.
If you’re in the mood to keep the baking going, be sure to check out these delicious dessert ideas that are just as impressive and perfect for sharing.
- Apple Roses made with Puff Pastry are a stunning yet surprisingly simple dessert, with thin apple slices wrapped in flaky pastry for a beautiful treat that’s perfect for brunch or special occasions.
- If you love fruity desserts, these Berry Pie Recipes are packed with juicy flavor and sweet, golden crusts that make them ideal for summer gatherings and holiday tables.
- Planning something special? These Mother’s Day Tea Party Recipes are filled with elegant, crowd-pleasing treats that feel fancy but are easy enough to make at home.
- And if you can’t get enough peach flavor, Peach Cobbler Cupcakes deliver all the warm, buttery goodness of classic fruit cobbler in a fun, handheld dessert everyone will love.
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Peach Tart
This Peach Tart Recipe is made with flaky puff pastry, juicy peaches, and a sweet raspberry drizzle. Easy, elegant, and perfect for summer.
Ingredients
- 2 peaches thinly sliced
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 sheet frozen puff pastry
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon water
- 1 egg
Instructions
- Heat oven to 425 degrees fahrenheit.
- Prepare a baking sheet with parchment paper.
- In a large bowl, add the peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
- Toss peaches in the mixture, tossing until the dry ingredients are fully melted into them.
- Unfold the puff pastry on the parchment paper and create a 1 inch square border with a paring knife.
- Transfer the peaches to the center of the pastry sheet. Spread the sliced peaches evenly throughout the sheet covered all areas except the edges where you create the 1 inch border.
- Now fold each side of the square over the edge of the peaches to enclose the tart.
- Score the edges of the pastry with whatever design you would like.
- For a shiny, golden crust, brush your tart with egg wash before baking. This will also help your toppings adhere to the crust.
- To make the egg wash, simply whisk together one beaten egg with a tablespoon of water, milk, or cream until well combined in a small bowl.
- Use a pastry brush to brush the egg wash onto the surface of the pastry before baking. For a richer color, you can also use just the egg yolks.
- Place the tart in the oven to bake for 27 minutes.
- While that is in the oven, make the raspberry drizzle.
- In a pan add the raspberries, the rest of the brown and white sugars, the honey and water. Stir everything together.
- Heat over medium heat until the mixture begins to boil.
- Start mashing the raspberries a bit while stirring and turn the heat on low, letting simmer for 8 minutes.
- Remove from the heat and strain this thick raspberry mixture into a bowl.
- Smash any whole raspberries left through the strainer as you drain all the syrup from the mixture.
- Place this raspberry syrup into a small plastic bag and set aside.
- Once the peach tart is done and the crust is golden brown, remove from the oven and cool on a wire rack.
- Cut the tip of the plastic bag for the raspberry drizzle.
- Drizzle all over the top of the tart in a diagonal motion.
- Cut and enjoy the dish while still warm or store in the refrigerator for later.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Video
Notes
How to Store Peach Tart
At Room Temperature:If serving the same day, you can leave the tart loosely covered at room temperature for up to 8 hours. In the Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3–4 days. The crust will soften slightly, but the flavor stays delicious. To Reheat:
For the best texture, warm slices in a 300°F oven for 8–10 minutes to help crisp the pastry again. (Avoid microwaving if possible — it makes the crust soggy.) Can You Freeze It?
Yes! Freeze the baked tart (without toppings like whipped cream) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to refresh the crust. Tip: If you know you’ll be storing it, wait to add the raspberry drizzle until just before serving for the crispiest results.
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