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- Course: Dessert
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 32 Times
Can be made ahead of time.
Fresh Peach Tart
Fresh Peach Tart
Cookbook
Who can pass up an incredibly easy to prepare dessert that brings ripe peaches and a sheet of frozen puff pastry together in a sublime summertime union? There’s no fuss, no rolling out pastry here. Just unfold the frozen rectangle of puff pastry on a baking sheet, top it with peaches, sugar, and a touch of cinnamon if you like, and then bake the tart until the pastry puffs up beautifully. My family was wowed by this speedy dessert. I took a bow, then quickly sat down and joined them for a warm slab smothered in vanilla ice cream.
Yield
: Serves 6 to 8
Prep Time
: 15 Minutes
Cooking Time
: 28–32 Minutes
Ingredients
- 1 sheet frozen puff pastry dough (half of a 17.3-ounce package) thawed for 20 minutes
- 2 cups sliced peaches (from 6 to 8 medium-size peaches)
- 1/3 cup sugar, reserve 1 tablespoon of the sugar for the topping
- ¼ teaspoon ground cinnamon (optional)
- 2 tablespoons butter (optional)
- Vanilla ice cream or heavy (whipping) cream, for serving
Directions
1. Place a rack in the center of the over and preheat the oven to 400°F.
2. Place the puff pastry sheet on an un-greased baking sheet and set aside.
3. Peel and slice the peaches. Place the sliced peaches, sugar, and cinnamon, if using, in a small bowl and stir to combine. Spoon the peaches into the center of the puff pasty, leaving a 1-inch border around the edges. Dot the top of the peaches with butter, if using. Gently fold the edges of the puff pastry up around the peaches. Sprinkle the pastry and peaches with the reserved 1 tablespoon of sugar.
4. Bake the tart until the pastry puffs up around the edges and is well browned, 28–32 minutes. Remove the tart from the oven and let cool slightly, about 5 minutes. Slice the tart into rectangular pieces. Serve the tart in shallow bowls, topped with vanilla ice cream or a drizzling of heavy cream.
Variations:
Try substituting 1 cup of fresh blueberries for 1 cup of the peaches.
Sprinkle ¼ cup of finely chopped pecans on top of the tart before baking it.
Omit the cinnamon and add nutmeg – or nothing at all.
Sprinkle ¼ cup of fresh raspberries and another 1 tablespoon of sugar on top of the peaches before baking the tart.
Drain the peaches and sugar mixture well. Spread the pastry with lemon curd, then top it with the peaches.
Notes
Store this tart lightly covered with plastic wrap, at room temperature for up to 4 days.
Frozen puff pastry is found in supermarket cases along with frozen pie pastry. Pepperidge Farm is the most common brand. Packages contain two sheets. You can use one sheet and return the other to the freezer, or you can simply double this recipe and enjoy the leftovers.
© 2003 Anne Byrn
