These Mini Peach Tarts with fresh fruit, creamy topping, and a flaky crust are what dessert should be about. These little bites are perfect for a party or gathering.
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 them. Bags and bags of frozen peach slices ready for amazing treats all year long.
Jump to:
What's Needed for the 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 moments. All summer long it 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 super easy by using the prepared, rolled pie crust sheets.
For the topping, I used a little crème Fraiche 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 tarts. 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
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.
- I rolled my pastry dough and cut it into about 3-inch rounds using a cookie cutter.
- Brush the crusts with egg wash, sprinkle with sugar for extra sparkle, and bake.
- Cool the crusts and then top with your sweetened cream and peaches.
- Garnish with chopped pistachios for color!
The perfect peaches and cream dessert, these easy peach tarts are crowd pleasers.
Should I Use Fresh or Frozen Peaches?
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.
Can This Recipe Be Assembled in Advance?
Yes, however, I recommend serving the peach tartlets within a few hours of assembling them. The crust will soften over time as it absorbs the crème Fraiche and peach juice.
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:
Easy Peach Tarts
Ingredients
- 1 15-oz box (2 sheets) prepared pie pastry, or homemade
- 1 egg
- ¾ lb peaches or 1-lb bag frozen peaches, thawed
- ⅓ cup apricot jam
- 1 8-oz container créme faîche or plain Greek yogurt
- ¼ cup granulated sugar
- 3 tablespoon pistachios coarsely chopped
Instructions
- Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 ¼-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 min; let cool.
- Peel and cut peaches into ¼-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
- In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.
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
More Pies and Tarts Recipes:
Delicious Pie and Tart Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
By Tara Teaspoon. Photography Yunhee Kim. Prop Styling Deborah Williams. Originally published in LHJ 8/10
