Crispy Puff Pastry Peach Tart with Turbinado Sugar
Rustic free-form tart showcasing fresh peaches arranged on thawed puff pastry with minimal sweetener. Golden, flaky pastry frames caramelized peach wedges in under 25 minutes. Ideal for summer entertaining or simple dessert.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 5 medium fresh peaches, ripe
- 3 tablespoon turbinado sugar
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Line a rimmed baking sheet with non-stick parchment paper.
- 3
Cut peaches in half, remove stones, and slice into 1/2-inch-thick wedges.
- 4
Roll out thawed puff pastry onto non-stick parchment paper.
- 5
Arrange peach slices on parchment, leaving 1 to 2 inches of pastry on the outer edge.
- 6
Bake until pastry is light golden brown and cooked through.
- 7
Sprinkle with turbinado sugar.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently in 300F oven to restore crispness.
Arrange peach slices on parchment-lined pastry up to 4 hours ahead; bake when ready.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip the 1 to 2 inch pastry border to avoid moisture seeping to the edges and preventing puff.
Do not thaw pastry at room temperature too long to avoid it becoming sticky and difficult to work with.