Easy Peach Tartlets Recipe (2024)

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Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust… These peach tartlets are a real treat! We usedapre-madepuff pastry so it doesn’t get any easier!

These peach pastriestaste amazing and surelook like you spent some time making them. Reallythey come together so quickly (that can be our little secret ;)). The ingredients are simple and you can usedrained canned peaches when not in season.Pin and keepthis recipe in mind the next timeyou need a quick peach dessert.

Ingredients for Peach Tartlets:

1 sheet (1/2 lb puff pastry) – I used Pepperidge Farm brand
1 egg, beaten well with a fork
2 large (1/2 lb) fresh peaches (or usecanned/drainedpeaches)
2 Tbsp granulated sugar
1 Tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds

*Watch our easy video tutorial on how to measure correctly

Ingredients for Vanilla Glaze:

1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)

How to Make Peach Tartlets:

1. Preheat oven to 400˚F.Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Cut pastryinto 9 equal sized squares andplaceonparchment lined baking sheet, spacing them 1-inch apart.

2. Beat 1 egg in a small bowl and set aside.

3. Slice peaches into 1/3″ thick slices and place them in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbspflour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.

4. Layer3 to 4 peach slices over the center of each pastry square, being careful not to get peach juice on the surrounding pastry. Brush pastry edges generously with beaten egg. Sprinkle withsliced almonds.

5. Bake on the center oven rack at 400˚F for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking. Tip:Do not over-bake. It browns very quickly towards the end.Remove peach pastry from oven and let cool on the pan for 10 minutes.

6. While pastry cools, make your vanilla glaze: in a measuring cup with pouring lip, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle every last drop over your warm pastries :).

I find it’s so handy to have a package of puff pastry in the freezer for quick desserts like these peach tartlets, or some of our favorites like these:

1. Apple Cinnamon Slab Pie:

2. Braided Danish:

Q: What is your favorite recipe to make with puff pastry?