Summer is truly in full swing, and with it comes the eagerly awaited stone fruit season. From succulent peaches to sweet plums and juicy nectarines, these fruits are a delight whether enjoyed straight off the tree or baked into a simple, elegant pastry.

While fresh stone fruit makes for a fantastic snack, this tart provides an effortless, elegant, and utterly delicious way to incorporate them into a dish that’s perfect for any occasion. Serve it for breakfast alongside your morning coffee or tea, as a sophisticated brunch item, or as a light and refreshing summer dessert. This easy peach dessert is sure to become a family favorite.

The magic of this tart lies in its simplicity. A sheet of flaky, golden puff pastry serves as the perfect base, topped generously with thinly sliced stone fruit and baked until golden perfection. A final drizzle of honey and a sprinkle of coarse turbinado raw cane sugar enhance its natural flavors, creating a dish that truly captures the essence of summer. The combination of naturally sweet peaches with a buttery, crisp crust is simply irresistible.

Perhaps the best part about creating this beautiful tart is that it requires only a handful of ingredients – just four to be exact – and minimal effort. The process is straightforward: simply thaw your puff pastry, arrange it, artfully layer thinly sliced stone fruits like nectarines, peaches, or apricots on top, and bake until golden brown. You can serve these individual tarts alongside a variety of side dishes, such as refreshing summer salads, savory frittatas, or other light appetizers for a complete meal or delightful spread.

If you’re as big a fan of peaches as we are, you’ll definitely want to explore these other fantastic recipes: our comforting Peach Crisp, the creamy and satisfying Peaches and Cream Baked Oatmeal, or the invigorating Peach Blueberry Smoothie Bowl.

Essential Ingredients for Your Easy Peach Tart

For the precise measurements and step-by-step instructions, please refer to the comprehensive recipe card located further down this page.

• Stone Fruit: The beauty of this tart truly shines with fresh, ripe stone fruit. While my preferred choice for this recipe is juicy peaches, the possibilities are endless. Feel free to experiment with sweet nectarines, slightly tart apricots, deep red plums, or even vibrant cherries. The key is to select fruit that is firm but yields slightly to pressure, indicating optimal ripeness and flavor. When slicing, aim for thin, even pieces to ensure they cook consistently and present beautifully on the pastry.
• Puff Pastry: To keep this recipe effortlessly simple, store-bought frozen puff pastry is your best friend. You’ll typically find it in the freezer aisle of most grocery stores. The most crucial step here is to ensure it’s properly thawed before you begin. Thawing it slowly in the refrigerator overnight is ideal, but if you’re short on time, you can thaw it at room temperature for about 30-40 minutes until it’s pliable but still cool to the touch. Avoid trying to unfold it while frozen, as it will crack.
• Honey: A generous drizzle of honey adds a wonderful, natural sweetness that complements the fruit and pastry perfectly. It also creates a lovely glaze as the tart bakes. For an unexpected kick and a touch of warmth, consider using hot honey. The subtle spice pairs surprisingly well with the sweet fruit. Any good quality honey will do; choose one whose flavor you enjoy.
• Sugar: I love to finish these tarts with a sprinkle of coarse turbinado raw cane sugar. Its larger crystals provide a delightful crunch and a beautiful sparkling appearance, while also adding an extra layer of sweetness that caramelizes slightly in the oven. If you don’t have turbinado sugar, granulated sugar or light brown sugar can also work well, offering a slightly different texture and flavor profile.
• Egg Wash (Optional, but Recommended): A simple egg wash, made by whisking one large egg with a splash of water, is optional but highly recommended. Brushing the pastry with this mixture before baking gives the tart that gorgeous, glossy, golden-brown finish that makes it look as professional as it tastes.

Step-by-Step Guide: How to Make a Simple and Delicious Peach Tart

Making these gorgeous peach tarts is surprisingly simple, even for novice bakers. Follow these easy steps to create a show-stopping dessert or appetizer.

Step 1: Prepare Your Workspace and Preheat Oven. First, take your puff pastry out of the freezer and allow it to thaw according to the package directions. This typically takes about 30-40 minutes at room temperature, or several hours in the refrigerator. While the pastry thaws, preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Slice Your Stone Fruit. While the pastry is thawing, thinly slice your chosen stone fruit. Peaches, nectarines, or apricots work wonderfully. Aim for uniform, thin slices (about 1/8 to 1/4 inch thick) so they cook evenly and can be arranged beautifully. If using peaches, you might want to blanch them briefly to remove the skins, though leaving them on adds a rustic charm. After slicing, set the fruit aside. Once thawed, carefully unfold the puff pastry onto a lightly floured surface. Using a rolling pin, gently roll the puff pastry into a slightly larger rectangle to ensure even thickness and size.

Step 3: Cut and Arrange Puff Pastry. Using a sharp knife or pizza cutter, cut each puff pastry sheet into 9 equal squares. This size is perfect for individual tarts. Carefully transfer these squares onto your prepared baking sheets, leaving a little space between each for expansion during baking. You can also make larger rectangular tarts if you prefer, simply adjust the cutting accordingly.

Step 4: Brush with Egg Wash for Golden Perfection. In a small bowl, whisk together one large egg with a splash of water (about 1 teaspoon) to create an egg wash. Using a pastry brush, lightly brush each puff pastry square. This egg wash is the secret to achieving that beautiful golden-brown color and a slightly crispy, shiny crust.

Step 5: Add Sugar. Sprinkle a generous amount of the coarse turbinado raw cane sugar over each egg-washed puff pastry square. This will create a beautiful shimmering crust and a delightful caramelized texture.

Step 6: Layer with Stone Fruit and Drizzle Honey. Carefully arrange an equal amount of your thinly sliced peach (or other stone fruit) on top of each pastry square. You can lay them flat, slightly overlapping, or fan them out for an extra touch of elegance. Once the fruit is arranged, sprinkle each tart with a little more coarse sugar and finish with a delicate drizzle of honey. This extra layer of sweetness will seep into the fruit as it bakes, creating a wonderful flavor.

Step 7: Bake to Golden Perfection. Place the baking sheets into your preheated oven and bake the tarts for 12-15 minutes. Keep a close eye on them; you’re looking for the puff pastry to be beautifully golden brown and significantly puffed up, and the fruit slices to be tender and slightly caramelized. Baking times can vary depending on your oven, so always rely on visual cues. Once baked, remove the tarts from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack. Serve the tart warm for the best experience. A scoop of vanilla ice cream or a dollop of whipped cream makes for an utterly indulgent pairing.

Creative Variations: Ways to Modify Your Easy Peach Tart

While this Easy Peach Tart is perfect as is, it also serves as a fantastic canvas for culinary creativity. Don’t be afraid to experiment with these delicious variations to make it your own!

• Cheese: For a delightful sweet and savory twist, consider adding a sprinkle of soft, tangy goat cheese or salty feta cheese over the puff pastry before adding the fruit. The creamy, savory notes of the cheese beautifully complement the sweet peaches and flaky crust, making it an even more sophisticated appetizer or brunch item.
• Fruit: The possibilities extend far beyond peaches! If you’re looking to switch things up, try using other seasonal fruits. Juicy berries like strawberries or blackberries add a burst of color and a different kind of sweetness. Cherries, nectarines, apricots, or plums are also excellent stone fruit alternatives, and you can even mix and match them for a vibrant medley. In the cooler months, thinly sliced apples or pears, perhaps with a touch of cinnamon, would be equally delicious.
• Spices: A touch of spice can elevate the fruit’s natural flavors. Before arranging the fruit, you can lightly toss the slices with a small amount of warm spices like ground cinnamon, a pinch of nutmeg, or a dash of allspice. These spices add depth and a cozy aroma, especially when paired with apples or pears in the fall.
• Sugar: Instead of just turbinado sugar, you could toss the sliced peaches in a tablespoon or two of light brown sugar before placing them on the pastry. This creates a richer, more caramelized flavor. Alternatively, sprinkle a mix of brown sugar and cinnamon on the puff pastry before baking for an extra layer of sweetness and spice. A dusting of powdered sugar after baking also adds an elegant finish.
• Preserves or Jam: For an added layer of flavor and moisture, lightly spread a thin layer of apricot preserves, strawberry jam, raspberry jelly, or any other fruit preserves over the puff pastry before adding the fresh fruit. This creates a sticky, sweet base that enhances the fruit and adds a lovely shine.
• Other Sweet Additions: If honey isn’t your preference, you can drizzle the tarts with agave nectar or maple syrup for a different kind of natural sweetness. For an extra aromatic touch, try adding a few drops of vanilla extract or almond extract to the egg wash, or grate some lemon or orange zest over the fruit before baking.