Name: Puff Pastry Peach Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 sheet puff pastry (- thawed out but still cold); 1 ½ medium peaches (- sliced thin); a squeeze of fresh lemon juice; 1 Tablespoon sugar; 3 oz cream cheese light (- softened); ¼ cup preserves (- any flavor); egg wash (- for puff pastry)

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Puff Pastry Peach Tartlets are the perfect semi-homemade fall treat. Use packaged puff pastry, cream cheese, preserves, and fresh peaches for a quick and delicious dessert.

Overhead shot of a sheet pan of baked puff pastry peach tartlets, on tan parchment paper.

Easy Peach Tartlets

It’s peach season, and that means it’s time to make all the peach desserts. I LOVE fresh produce, especially when I can enjoy everything in its peak season. To be honest, just plain old sliced peaches are pretty close to heaven to me. When you get the perfectly rice peach, it’s a gloriously juicy experience. You know, the one when you need five napkins to eat it!

I’m drooling just thinking about it! 😀

Close-up shot of a peach tartlets, with a fork removing a corner.

Ingredients needed for Puff Pastry Peach Tartlets:

This is a REALLY easy recipe. You’ll be impressed, and your family will be too!

Puff Pastry – You’ll need just one sheet of puff pastry for six peach tartlets.
Peaches – Slice some delicious, perfectly ripe peaches into thin slices.
Sugar – Just a bit for the peaches.
Lemon Juice – I squeeze a half of one lemon on the peaches for that freshness factor.
Cream Cheese – Light cream cheese or full fat work equally well.
Preserves – You can use any flavor of preserves, or even ones that are lower in sugar. I used a lower-sugar raspberry version.
Egg – A quick egg wash on the edges of the puff pastry makes them look even better!

How to make Puff Pastry Peach Tartlets:

Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2
Make filling. Combine the softened cream cheese with the preserves, and use a hand mixer to combine.

Step 3
Prep peaches. Cut peaches into thin slices. Place them in a bowl, and add the sugar and lemon juice. Let the peaches sit for about 15 minutes.

Overhead collage of 1) the tartlets filling, and 2) a bowl of sliced peaches.

Step 4
Make the egg wash. Combine one egg and a teaspoon of water together, and then whisk.

Step 5
Prep puff pastry. Remove puff pastry sheet from freezer, and let it thaw. While it is just thawed and STILL cold, cut it into six sections and roll out with a rolling pin. Place the six pieces on the prepared baking sheet.

Step 6
Assemble. Spoon an even amount of the cream cheese/preserve filling in the center of each puff pastry section. Smooth it out but leave some room at the edges. Then lay about four slices of peaches on top of the filling, so that they overlap each other.

Carefully fold up the edges around the peaches and filling. There won’t be a lot of pastry to fold, but you’re just trying to keep most of the filling inside each tartlet. Brush the edges of the pastry with the egg wash.

Overhead sheet pan of pre-baked puff pastry peach tartlets.

Step 7
Bake. Bake the peach tartlets until bubbly and golden brown on the edges, about 20 – 22 minutes. Enjoy!

Overhead shot of one peach tartlet, on parchment paper.

Recipe Variations:

Use other fruits. You could do apples, blueberries, raspberries, and so on!
Try other fillings. Instead of preserves, try some blended fruit. Instead of cream cheese, try ricotta cheese whipped with honey.
Include a topping. Drizzle some icing on top and add some shaved almonds, or a sprinkle of cinnamon.

There are so many ways to make this super easy, semi-homemade dessert. Enjoy!

Overhead shot of my hand holding a puff pastry peach tartlets, with the pan of tartlets in the background.

Make this peach dessert next: Skillet Peach Cobbler

xoxo ~Sue