Puff Pastry Peach Tartlets Recipe

Closeup on a puff pastry with sliced peaches and icing.

5 from 3 votes

Puff Pastry Peach Tartlets Recipe

These Puff Pastry Peach Tartlets are an elegant and effortless summer dessert featuring sweet, juicy peaches nestled on golden, flaky puff pastry and finished with a simple glaze that makes them absolutely irresistible. They come together in minutes with just a handful of ingredients and look like they came straight from a fancy French bakery!

Course Dessert

Cuisine American

Keyword peach hand pies, peach tartlet, puff pastry

Prep Time 20

Cook Time 20

Total Time 40

Servings tartlets

Calories 255kcal

Author Sue Ringsdorf

Ingredients

1 sheet puff pastry - thawed out but still cold
egg wash - for puff pastry

For the peaches:

2 medium peaches - sliced thin
2 Tablespoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
a squeeze of fresh lemon juice

For the filling:

4 oz cream cheese light - softened
¼ cup preserves - any flavor

For the icing:

1/2 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Prep peaches. Thinly slice the peaches and add to a bowl. Add sugar, cinnamon, cornstarch, and a squeeze of lemon. Stir and let mascerate for about 15 minutes.
2 medium peaches, 2 Tablespoons sugar, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, a squeeze of fresh lemon juice
Make filling. Combine cream cheese and jelly in a small bowl. Use a hand mixer to mix until creamy.
4 oz cream cheese light, ¼ cup preserves
Prep puff pastry. Place thawed puff pastry on a lightly floured cutting board and use a rolling pin to press out. Use a pizza cutter to slice puff pastry sheet into nine equal sections. Transfer squares to the prepared baking sheet.
1 sheet puff pastry
Assemble. Spoon an equal 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 thin slices of peaches on top of the filling so that they overlap each other.
Fold edges. Carefully fold the edges of puff pastry 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.
egg wash
Bake. Bake the peach tartlets until bubbly and golden brown on the edges, about 20 minutes. Remove and let cool slightly before adding icing.
Make icing. While the tartlets are baking, make icing. Combine powdered sugar, milk, and vanilla in a mixing bowl. Stir to combine.
1/2 cup powdered sugar, 1 Tablespoon milk, 1 teaspoon vanilla extract
Ice tartlets. Drizzle the icing over top the tartlets while they’re still slightly warm. Enjoy!

Notes

There is no need to peel the peaches for this recipe.
You can use any kind of preserves in the cream cheese filling.
Store leftover puff pastry tartlets in an airtight container on the countertop for a day. After that, store in the refrigerator.

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