Peach Puff Pastry Tart (with Apple & Pear Variations)

5 from 12 votes

Peach Puff Pastry Tart (with Apple & Pear Variations)

This easy Peach Puff Pastry Tart layers juicy, lightly sweetened peaches over cake crumbs in a crisp, golden puff pastry crust. The cake crumbs absorb excess fruit juices and help keep the bottom crust crisp. Make it with fresh or frozen peaches, or try the apple and pear variations in the notes.

Prep Time10

Cook Time35

Puff Pastry Thawing Time40

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: fruit tart, peach puff pastry tart, peach tart, puff pastry dessert

Servings: people

Calories: 449kcal

Author: Sally Humeniuk

Equipment

Baking sheet
Rolling pin
Parchment paper
Pastry brush
Mixing bowls

Ingredients

1 lb peaches *see notes for making using pears or apples, fresh or frozen, peeled, pitted, and cut into ¼-inch slices
¼ cup granulated sugar (2 oz)
¼ tsp nutmeg freshly ground, if available
1 sheet puff pastry sheet defrosted on counter for 40 minutes or overnight in refrigerator
½ cup cake crumbs 1 ½ oz. by weight, fresh or frozen and thawed (see notes for substitution and explanation)
1 large egg for the egg wash
2 Tbsp milk or water for the egg wash
1 dash salt for the egg wash
2 Tbsp coarse sugar for dusting the crust
¼ cup almonds sliced, optional

Instructions

Prep the Fruit

Preheat the oven. Preheat oven to 400°F and position a rack one level below the center. Line a baking sheet with parchment paper.
Prepare the peaches. In a medium bowl, gently toss the sliced peaches with the granulated sugar and nutmeg. Set aside while you prepare the pastry.
1 lb peaches *see notes for making using pears or apples,, ¼ tsp nutmeg, ¼ cup granulated sugar

Prep the Puff Pastry

Roll the pastry. Unfold the thawed puff pastry onto a lightly floured surface or directly onto the parchment-lined baking sheet. Gently roll the pastry about 1 inch larger in each direction.
1 sheet puff pastry sheet
Cut the pastry. Using a 10-inch plate or other round template as a guide, cut the pastry into a 10-inch circle. If you rolled the pastry separately, carefully transfer it to the prepared baking sheet.

Assemble the Tart

Make the egg wash. In a small bowl, whisk together the egg, milk or water, and a pinch of salt.
1 large egg, 2 Tbsp milk or water, 1 dash salt
Add the cake crumbs. Lightly brush the outer 1 inch of the pastry with egg wash. Sprinkle the cake crumbs evenly over the center of the pastry, leaving about a 2-inch border.
½ cup cake crumbs
Add the peaches. Lift the peaches from the bowl and mound them over the cake crumbs, leaving the accumulated juices behind in the bowl. Reserve the juices for after baking. Sprinkle most of the sliced almonds over the peaches, if using.
Fold the pastry. Fold the pastry edges up and over the fruit, pleating the dough about every 2 inches as needed.
Finish the crust. Lightly brush the folded pastry with egg wash and sprinkle with coarse sugar. Arrange the remaining sliced almonds over the pastry, if using.
2 Tbsp coarse sugar, ¼ cup almonds

Bake the Tart

Bake at 400°F for 10 minutes. Place the tart in the preheated oven and bake for 10 minutes.
Reduce the oven to 350°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 20–25 minutes, or until the puff pastry is crisp and golden brown. If the crust is browning too quickly, loosely cover the tart with foil for the remaining baking time.
Finish with the reserved juices. Place the baking sheet on a cooling rack. Drizzle the reserved fruit juices over the warm peaches. As the pastry bakes, a small gap may form between the fruit and crust; if desired, gently spread the fruit outward to fill the space.
Serve. Serve warm or at room temperature with whipped cream, vanilla ice cream, or a little cold heavy cream alongside.

Notes

Keep the puff pastry cool. Thaw according to package directions. The pastry should be pliable but still cool when you work with it. If it becomes very soft or sticky during assembly, refrigerate the tart for 10–15 minutes before baking.
Fresh or frozen peaches: Fresh peaches give the best texture, but frozen peaches work well, too. Thaw frozen peaches and drain off excess liquid before tossing with the sugar and nutmeg.
Cake crumbs: The cake crumbs absorb some of the fruit juices and help keep the bottom pastry crisp. I like to keep slices of vanilla or lemon loaf cake in the freezer for this purpose.
Cake crumb substitute: Remove the crust from a slice of soft white or wheat bread and pulse into fine crumbs. Add 1 teaspoon granulated sugar and ¼ teaspoon vanilla extract or a little lemon zest and pulse to combine. Measure ½ cup to use in the tart.
Apple variation: Use a good baking apple such as Fuji or Gala, peeled and sliced about ¼-inch thick. If the apples are especially firm, microwave the sliced fruit for 15–20 seconds after tossing with the sugar to give them a head start on softening. Use cinnamon, nutmeg, or a combination of both. Sliced almonds or chopped pecans work well.
Pear variation: Choose pears that are ripe but still fairly firm. Peel and slice about ¼-inch thick. Nutmeg and sliced almonds are especially good with pears.
Make ahead: The tart is best the day it’s baked but can be made a few hours before serving. Avoid assembling the unbaked tart far in advance because the fruit juices can soften the pastry.
Storing and reheating: Refrigerate leftovers in a covered container. For the crispiest pastry, reheat in a 400°F oven for about 5 minutes. Individual slices can also be microwaved in 20-second intervals, although the pastry will be softer.

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