Puff Pastry Peach Tartlets
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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.
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! 😀
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:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 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.
- Make filling. Combine the softened cream cheese with the preserves, and use a hand mixer
to combine. - Make the egg wash. Combine one egg and a teaspoon of water together, and then whisk.
- 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.
- 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.
- Bake. Bake the peach tartlets until bubbly and golden brown on the edges, about 20 – 22 minutes.
- EAT. 😀
to combine.
. Place the six pieces on the prepared baking sheet.
Some variations to this recipe:
- 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!
Make this peach dessert next: Skillet Peach Cobbler
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Puff Pastry Peach Tartlets
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
Instructions
- Prep recipe in advance. * Slice peaches thinly, and place in bowl. Add sugar, and let mascerate.* Set pastry sheet on counter to thaw out.* Place cream cheese in bowl to soften.
- Using a hand mixer, mix the cream cheese with the preserves until creamy.
- With a rolling pin, roll the pastry sheet out to enlarge slightly. Cut in six even rectangles, and place on baking sheet prepared with parchment paper.
- Divide the cream cheese/preserve mixture among the six sections of puff pastry. Smooth out, leaving room to fold the pastry up over the center. See picture on blog post.
- Add approximately four slices of peaches to each pastry. (See picture on blog post.) Fold the ends up around the filling so it forms a shallow bowl. Brush the egg wash on the exposed puff pastry.
- Bake on 400 degrees for 20 minutes, or until the edges are slightly browned and peaches are softened.
- Serve immediately with a scoop of ice cream. These are also good served cold or at room temperature.
Notes
- 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.
This is a perfect summer dessert! I just went ahead and made a double batch cause I knew my gang would devour these! I used peach preserves since that was already in my pantry. I sure wish I had some ice cream in the freezer to go with them! (But, no ice cream means I am not going to feel guilty about the second tartlet I just ate!)
So glad you enjoyed them, Cathy! Nice call on the double batch. 🙂
I love peach in desserts! These tartlets look so delicious and perfect for the summer!
Thanks Natalie! They are delicious and so easy, which is a bonus!
What a cool recipe! I find myself skipping to step 8. Is that a problem?
Not a problem at all! 🙂