These mini peach tarts with fresh fruit, creamy topping, and a flaky crust are what dessert should be. They are simple to make with only a few ingredients and assembled in less than 30 minutes. These peach bites are perfect for a party or gathering.
Super easy peach tarts recipe:
All you need is some pie crust (homemade or store-bought), perhaps you have some in the freezer. Some fresh or frozen peaches (yes, you can even used canned, I talk about that later!), a little crème fraîche and sugar, jam, and crunchy nuts.
There you go! An easy summer dessert. What are you waiting for?
Jump to:
Growing up, my mom would buy peaches by the bushel and spread them out on towels in a spare room. That entire side of the house would smell like wonderful, juicy fruit.
A few days later, the peaches would be perfectly ripe and we'd be elbow-deep in peels and juice. Mostly I remember Mom canning fresh peaches. Arranging them in tall jars with a perfectly sweet syrup.
In more recent years, it was all about freezing. That's the way I prefer to preserve peaches. Bags and bags of frozen peach slices ready for amazing treats all year long. You can freeze peach slices like I freeze rhubarb.
These peach tartlets are perfect in the late summer when fresh peaches are in their best season. Plus they come together in less than 30 minutes and with just seven ingredients!
I love to serve these tarts after a cookout with my Grilled Shrimp and Zucchini or a dinner with my Summer Panzanella Salad.
Ingredients in mini peach tarts
These tarts are like mini peach pies, topped off with a dollop of sweet cream.
For this easy peach dessert, I kept things small and cute! That way you get a bite of everything delicious each time, and they are easy to serve to a crowd.
I typically keep a store of my homemade pie crust in the freezer for these fresh fruit desserts. All summer long the pie crust comes in handy for delicious pies, galettes, and tarts like these.
If you don't want to make pie crust from scratch, feel free to make these peach tarts super easy by using the store-bought, prepared, rolled pie crust sheets.
For the topping, I used a little crème fraîche sweetened with sugar. Who doesn't love peaches and cream?
You can swap in yogurt here too, but I think either adds a beautiful tangy creaminess to the peach tart recipe. I'd use plain or vanilla yogurt.
For the peaches, I simply stirred a little strained apricot jam with them. This adds a nice glaze and sweet touch.
They look gorgeous on these peach tarts topped with green pistachios.
How to make mini peach tarts recipe
This fresh peach dessert is a breeze to make.
Because you're making mini desserts, there is some extra assembly required. However, each step of the recipe is simple and straightforward.
- Roll pastry dough and cut it into about 3-inch rounds using a cookie cutter.
- Brush the tart crusts with egg wash, sprinkle with sugar for extra sparkle, and bake.
- Cool the crusts and then top with sweetened cream and peaches.
- Garnish with chopped pistachios for color!
The perfect peaches and cream dessert, this easy peach tart recipe is a crowd pleaser.
Peach tarts frequently asked questions
You can make this easy peach recipe using either fresh or frozen fruit. If using frozen peaches, be sure to thaw and drain them first.
I recommend serving the peach tartlets within a few hours of assembling them. The crust will soften over time as it absorbs the crème fraîche and peach juice.
Yes, canned peaches work well as long as you drain them from the syrup before assembling the tart. I prefer fresh or frozen for flavor and texture.
Tips for making mini peach tarts
- If you don't want to make your own pie crust for these easy peach tarts, make it super easy by using prepared dough.
- You don't want to let the peaches sit very long in the jam. It will act just like sugar on fruit and pull juices from the peaches. You'll have much too much delicious peach juice! Just stir, and add them to the tarts.
- I've only made this recipe as written, but I bet you could substitute another favorite stone fruit, if desired. I imagine apricots or nectarines would work well in this recipe.
More great fruit desserts:
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📖 Full Recipe
Easy Peach Tarts
Ingredients
- 1 box 15-ounce box (2 sheets) prepared pie pastry, or homemade pie dough
- 1 egg
- ¾ pound peaches or 1-pound bag frozen peaches, thawed
- ⅓ cup apricot jam
- 8 ounces créme faîche or plain Greek yogurt
- ¼ cup granulated sugar
- 3 tablespoons pistachios (coarsely chopped)
Instructions
- Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3¼-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tablespoon water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 minutes; let cool.
- Peel and cut peaches into ¼-inch dice. Heat apricot jam in the microwave until just hot and pass through a fine sieve to remove large pieces of fruit. Gently toss strained jam with peaches.
- In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon or sweetened cream onto each pastry round. Top with glazed peaches and sprinkle with chopped pistachios. Serve immediately or chill tarts for up to 30 minutes before serving.
Notes
- If you don't want to make your own pie crust for these easy peach tarts, make it super easy by using prepared dough.
- You don't want to let the peaches sit very long in the jam. It will act just like sugar on fruit and pull juices from the peaches. You'll have much too much delicious peach juice! Just stir, and add them to the tarts.
- I've only made this recipe as written, but I bet you could substitute another favorite stone fruit if desired. I imagine apricots or nectarines would work well in this recipe.
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
By Tara Teaspoon. Photography Yunhee Kim. Prop Styling Deborah Williams. Originally published in LHJ 8/10. Updated July 2023.
Patricia.B says
Hello, I haven't made this recipe as of yet. However, I am thinking about making this recipe for my birthday gathering, and wanted to know if they are already assembled and placed in the refrigerator for several hours before serving would that be a good idea or not.
Tara Teaspoon says
They wouldn't be at their best if they are stored in the fridge for hours. The crust absorbs the moisture from the creamy topping and the peaches start to weep. My suggestion would be to prepare all the parts separately ahead and keep the crusts in a sealed container on the counter, the cream in a container in the fridge and the peaches in a container, all cut and ready. They'll just take minutes to assemble before you serve them!