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Peaches and Cream Puff Pastry Tarts Recipe

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4.3 from 5 reviews

These Peaches and Cream Puff Pastry Tarts are an easy and stunning summer dessert made with store-bought puff pastry, ripe peaches, and a creamy cinnamon-spiced cream cheese mixture. Perfect for impressing guests at cookouts or enjoying as a sweet treat any time.

  • Total Time: 40 minutes
  • Yield: 8 tarts

Ingredients

Fruit Mixture

  • 3 large ripe peaches, sliced into thin slices
  • 1 tsp white granulated sugar
  • 1 tsp cornstarch

Puff Pastry

  • 1 (13.2 oz) sheet of Jus-Rol puff pastry (thawed and ready to bake)

Cream Cheese Mixture

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Egg Wash

  • 1 egg, lightly beaten
  • 2-3 tbsp raw (turbinado) sugar

Icing

  • 1 cup powdered sugar
  • 1-2 tsp milk (adjust to desired consistency)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the tarts.
  2. Prepare Peaches: Slice the peaches into thin, long slices. In a bowl, combine the peaches with 1 tsp granulated sugar and 1 tsp cornstarch, stir well, and set aside to macerate.
  3. Mix Cream Cheese Filling: In another bowl, whisk together the softened cream cheese, 2 tbsp granulated sugar, 1/2 tsp cinnamon, and 1/2 tsp vanilla extract until the mixture is smooth and creamy.
  4. Prepare Puff Pastry: Unroll the thawed puff pastry sheet onto a large sheet pan lined with parchment paper. Using a pizza cutter or sharp knife, slice the pastry into 8 equal-sized squares. Gently separate the squares so they aren’t touching.
  5. Score Tart Borders: Use the pizza cutter or knife to score a rectangle about 1/2 inch from the edge of each tart square without cutting all the way through; this will create a border for the filling.
  6. Assemble Tarts: Spread about 1 tablespoon of the cream cheese mixture evenly within the scored inner rectangle of each tart. Top with 3-4 peach slices on each tart.
  7. Apply Egg Wash: Lightly beat an egg and brush the edges of each puff pastry tart with the egg wash. Sprinkle 2-3 tablespoons of turbinado sugar generously over the egg-washed borders to add sweetness and a crunchy texture.
  8. Bake Tarts: Place the tarts in the oven and bake for 15-17 minutes or until the puff pastry edges are golden brown and puffed.
  9. Cool Tarts: Remove the baked tarts from the oven and transfer them to a cooling rack. Let them cool for about 10 minutes before adding icing.
  10. Prepare Icing: Whisk together 1 cup powdered sugar and 1-2 teaspoons of milk until you achieve a smooth, drizzling consistency. Adjust milk or powdered sugar to get the desired thickness.
  11. Finish and Serve: Drizzle the icing generously over the cooled tarts and serve immediately. Enjoy the combination of creamy, fruity, and flaky textures!

Notes

  • Use ripe but firm peaches for best texture so they hold up well during baking.
  • If you don’t have turbinado sugar, regular granulated sugar can be used for sprinkling.
  • To make cleanup easier, line your baking sheet with parchment paper before placing puff pastry.
  • Adjust the sweetness of the cream cheese mixture or peaches according to your taste preference.
  • These tarts are best enjoyed the day they are made for optimal puffiness and freshness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/peaches-and-cream-puff-pastry-tarts-recipe/