Peach Tart

I go in baking cycles and tend to use some ingredient often and then put it away and go on to something else. This was the situation with puff pastry until I tried, and then craved, buttery, flaky palmiers and fruit tarts in Paris. I was addicted.

I swear I will never go without packages of puff pastry and phyllo dough in the freezer. It is possible to turn the most ordinary ingredients into something praise worthy and fit for company with very little effort and expense. Saturday at the farmers market I bought several perfectly ripened peaches with the thought of recreating one of the divine and expensive fruit tarts we saw in almost every Parisian patissiere.
I used one sheet from a package of Pepperidge Farm Puff Pastry. I cut out a circle of dough 10 inches in diameter using a bowl as a guide. If your circle is a little too big just give the dough a roll or two with a rolling pin to reach the size you need. Cut out the circle and then run a small knife 1/2″ in from the edge, barely cutting into the dough. This will create the raised edge around the tart.
Place slices of fruit in decorative rows inside the inner cut line. I love peaches, and apples, pears, plums, and nectarines would be delish too. I think berries would be too juicy. Once the fruit is in place sprinkle a tablespoon of sugar over the fruit (1/4 cup for apples because they don’t make so much juice). Dot with butter.
I baked the tart on my pizza stone because I like a crisp, flaky crust. I unfolded the dough on top of a sheet of parchment paper, cut out the dough, and trimmed the paper about an inch bigger than the dough circle. I then used my pizza peel to transfer the tart and the parchment paper to the preheated stone. The tart baked for about 35 minutes at 400 degrees. Watch carefully after 30 minutes to make sure the pastry doesn’t burn. I baked mine to a deep brown because I like a crisp crust.
When the tart comes out of the oven and is still hot brush on a glaze of peach or apricot jam thinned with a little orange juice or rum. Be sure to glaze the entire tart including the pastry crust around the edge. I used The Herb Garden’s Lavender Peach Jam for the glaze: 1/4 cup peach jam thinned with 2 tablespoons rum, heated and brushed over the tart. More about this company and their luscious lavender jams in my next post.
This dessert is best eaten the day it is baked because the crust tends to absorb the peach juices and will become a bit soft. But that doesn’t hurt the flavor one bit. Enjoy.


  1. Bonnie, Original Art Studio says

    Okay, I'm a convert! Funny because I just bought the Pep.Farm puff pastry and have peaches that are a smidge too ripe for eating as is. Would say a little more – but you have me running for the kitchen!

  2. Cathy says

    Good morning Susan. The tart is easy. I hope you'll try it.

    And welcome Bonnie. Thank you so much for visiting and leaving a comment. I hope you are feeling better. I made a quick visit to your blog and will return when I can stay awhile.

  3. Barbara Bakes says

    I'd never thought to use my pizza stone for cooking puff pastry – great idea! The tart looks delicious!

  4. Megan says

    The tart looks perfect but I like the idea of the peach lavender jam. And using the pizza stone is a great idea. Never thought of that! :)

  5. Mari at Once Upon a Plate says

    Cathy ~ it looks divine! I adore the idea of the lavender-peach jam, I can imagine how heavenly the aroma. Perfection ~ I love when you bake. :) xo

  6. SavoringTime in the Kitchen says

    I always have puff pastry in my freezer too 😉 In the fall, I'm making apple tarts at least once a week. Your peach tart looks fabulous!

  7. Cathy says

    Thank you for the compliment, Monique. I can't even imagine making something that would look like it came from Laduree. I am going to give macarons a try…on a day when I feel brave.

  8. Paula says

    That. Looks. Amazing! I love how you garnished it, too. I'm all for thinning out the glaze with rum … yum! I've never heard of lavender peach jam … sounds yummy! :-) My hubby loves peaches, and I bet he'd want a big serving of this. Actually, he'd probably want all of it! :-)

  9. Sue says

    I have S.C. wonderful peaches…I have puff pastry in the fridge…like you I always have that and phyllo dough on hand….never thought to bake a tart on my pizza stone…and great tip about the edge of the tart…I'm turning on the oven!!

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