How to make puff pastry tart with peaches fresh, frozen or canned fruit is here. Baked in the oven it’s a cheap breakfast or dessert. Similar to our Puff Pastry Fruit Strudel but with less crust and more filling.
Love summertime desserts? Us too! When fresh produce is in season we are all about it after dinner but with that said you could use defrosted from frozen as well in the Winter so you can enjoy it year round. (affiliate links present)
Peach Tart
This is a larger version of our upside down peach puff pastry dessert. You can in fact use any type of fruit you like or a combination of two or a few of them as well. As for the drizzle on top the possibilities are endless as well. Go for some warmed jam, balsamic vinegar with sugar or melted frosting!
Can you use puff pastry for the bottom of a tart?
Absolutely, it is a great semi-homemade way to make a sweet treat for your family or party guests. Homemade is great but not always necessary when it comes to this. Yes you could opt for our Shortbread Pie Crust and make it from there the same way which I have done, but depends on how much time and energy I have. 😉
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Do you bake puff pastry before filling?
No, it will actually dry out if you do it that way. Now if you were filling with a cold filling that doesn’t need to be baked at all like pie filling or a custard then yes you would want to do it that way. You can see in detail the photos in this post which will explain the directions below but it really is quite simple.
You want to leave the filling in the center leaving about a 1 inch boarder around the edges. You don’t want the inners to leak out so a thicker boarder like pizza crust is really what you are creating. You can see how the edges are scored a bit, this will make it a bit fluffier as the hot air can get into every crevice as it bakes.
How to Make Puff Pastry Fruit Tart
There are several ways to fill up the center as far as that is concerned. This one is super simple with just fruit and sweetener but you could make more of a cobbler filling like our peach bars here. Instead of the shortbread crust you would use this and fill according to those instructions. Bake time would follow the guidelines of this one though so you wouldn’t burn the puff sortaspeak. 😉
Ingredients
- 2 peaches sliced thin
- you can also use canned and drained
- frozen defrosted and drained works too
- All purpose flour will make the sauce around the fruit a bit thicker
- Salt will bring out the taste of the sweetness
- Sugar and brown sugar is needed especially for fresh or frozen as there isn’t any sweetener in there, canned could need less if it is in syrup.
- Cinnamon is optional, nutmeg could be added during the Fall months
- Frozen, thawed sheet of puff pastry sheet, Pepperidge Farm is most common
How do you keep puff pastry tart from getting soggy?
3 most popular suggestions are; Preheat your baking sheet in the oven. Placing the tart on a hot sheet helps to set the bottom crust quickly, reducing the chance of sogginess. If your filling contains fruits or vegetables with high water content, drain or sauté them beforehand to reduce moisture (which we did here). You can use a thickener such as flour, cornstarch, or tapioca to bind the juices in your filling (done here).
Can You Make a Vegetable & Cheese Puff Pastry Tart?
Yes!! You can add all sorts of insides using this same concept like our Crispy Potato Tart. You would literally use the same idea but with a more savory inside. You could even mix together your favorite quiche filling with eggs, cheese and spinach to go in the center!
If you are making a recipe for the holidays this is a great one because you can create several with a variety of fruit for very little money. Create a whole dessert bar with just selections of these with several frostings to choose from too to drizzle over the top!! A few other favorite choices to include for your guests would be;
Puff Pastry Tart
Equipment
- 1 baking sheet
Ingredients
- 2 peaches, sliced thin, canned and drained or frozen defrosted and drained
- 1 tbsp all purpose flour
- 1/8 tsp salt
- 1/4 c sugar
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1 sheet puff pastry
Instructions
- Preheat the oven to 425 degrees f. Prepare a baking sheet with parchment paper. In mixing bowl, add the peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
- Coat the 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 crust of the tart with whatever design you would like, then place in the oven to bake for 27 minutes.
- Can drizzle with melted frosting when done and sliced, or a bit of honey, or warmed jam drizzled on top is nice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This puff pastry tart was delightful! The perfect dessert for summer.