Ingredients
Scale
- 1 package of puff pastry, I used Pepperidge Farm brand and used both of the sheets in the box
- 1 tbsp butter
- 6 ripe peaches, peeled and sliced
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1 egg (for egg wash)
- For the icing
- 1/4 cup powdered sugar
- 1/2 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a medium pan over medium heat, melt the butter. Add the peeled and sliced peaches, brown sugar, cinnamon, vanilla extract, and a pinch of salt. Stir everything together and cook for about 15 minutes, until the peaches are soft and syrupy. Let the mixture cool slightly. Tip: This peach mixture can be made a day ahead and stored in the fridge! This step gives you a rich, caramelized base for the best peach tart filling!
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out your thawed puff pastry on a lightly floured surface. Cut each sheet into 9 equal rectangles (3 across, 3 down — like a grid), for a total of 18 pieces.
- Place 9 rectangles onto the baking sheet. Spoon a small amount of the cooled peach filling into the center of each, leaving a small border around the edges. Top each one with another rectangle of puff pastry. Use a fork to press and seal the edges all the way around, like you would a hand pie or pop tart. Cut a small slit or “X” on top to let steam escape.
- Brush the borders lightly with beaten egg.
- Bake for 15–18 minutes, or until the pastry is golden brown and puffed around the edges.
- Mix all the ingredients for the icing and drizzle on top once the peach tarts have been cooled for 5-10 mins.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
Keywords: peaches, puff pastry, summer desserts, easy recipe
