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A rectangular puff pastry tart inspired by a peach tart recipe, topped with cinnamon-coated apple slices and drizzled with raspberry sauce, surrounded by fresh raspberries on a white surface.

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.

Course desserts
Cuisine American
Keyword easy peach tart, how to make a peach tart, peach tart recipe, Peach Tart with Frozen Peaches
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings 12
Author momma lew

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

  1. Heat oven to 425 degrees fahrenheit.
  2. Prepare a baking sheet with parchment paper.
  3. In a large bowl, add the peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
  4. Toss peaches in the mixture, tossing until the dry ingredients are fully melted into them.
  5. Unfold the puff pastry on the parchment paper and create a 1 inch square border with a paring knife. 
  6. 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.
  7. Now fold each side of the square over the edge of the peaches to enclose the tart.
  8. Score the edges of the pastry with whatever design you would like.
  9. For a shiny, golden crust, brush your tart with egg wash before baking. This will also help your toppings adhere to the crust.
  10. 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. 
  11. 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.
  12. Place the tart in the oven to bake for 27 minutes.
  13. While that is in the oven, make the raspberry drizzle.
  14. In a pan add the raspberries, the rest of the brown and white sugars, the honey and water. Stir everything together.
  15. Heat over medium heat until the mixture begins to boil.
  16. Start mashing the raspberries a bit while stirring and turn the heat on low, letting simmer for 8 minutes.
  17. Remove from the heat and strain this thick raspberry mixture into a bowl.
  18. Smash any whole raspberries left through the strainer as you drain all the syrup from the mixture.
  19. Place this raspberry syrup into a small plastic bag and set aside.
  20. Once the peach tart is done and the crust is golden brown, remove from the oven and cool on a wire rack.
  21. Cut the tip of the plastic bag for the raspberry drizzle.
  22. Drizzle all over the top of the tart in a diagonal motion.
  23. Cut and enjoy the dish while still warm or store in the refrigerator for later.
  24. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Recipe Video

Recipe 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.