Easiest Summer Peach Tart Recipe

I was chilling one summer afternoon and decided to try out this peach tart recipe where you roll out a puff pastry, toss thin slices of ripe peaches with lemon juice, sugar, vanilla, cornstarch and salt, brush the edges with a beaten egg, bake it till it gets that perfect golden vibe, and then cover everything in a warm apricot jam glaze, and honestly, it totally blew my mind with its sweet and tangy magic.

I love how this summer peach tart keeps it simple and healthy. I think the flaky puff pastry with juicy peach slices and a touch of lemon juice gives a neat burst of vitamin C and antioxidants.

My egg wash also adds a subtle richness that ties everything together.

Ingredients

• Puff pastry: Light, flaky and buttery; provides tasty carbohydrates and a delightful crunch.
• Egg: Adds protein and helps bind ingredients; creates a golden, shiny crust.
• Peaches: Rich in vitamins and fiber; offers a naturally sweet, tangy flavor burst.
• Lemon juice: Brightly acidic and zesty; it balances sweetness with its fresh tang.
• Apricot jam: Adds a glossy finish and extra fruity sweetness to enhance the tart.
• Granulated sugar: Sweetens the tart while helping draw out juicy flavors from the fruit.
• Cornstarch: Thickens the fruit filling to keep the tart from getting soggy.
• Vanilla extract: Enriches the overall flavor, adding warm, aromatic undertones that comfort the palate.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 1 egg, lightly beaten (for egg wash)
• 4 large ripe peaches, sliced thin
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons apricot jam (warmed to make a glaze)
• A pinch of salt

How to Make this

1. Preheat your oven to 400°F. Roll out your thawed puff pastry onto a baking sheet lined with parchment paper.

2. In a bowl, toss the thinly sliced peaches with 2 tablespoons lemon juice, 1/4 cup sugar, 1/2 teaspoon vanilla, 1 tablespoon cornstarch, and a pinch of salt.

3. Arrange the peach slices neatly on top of the puff pastry, leaving about an inch border around the edges.

4. Brush the exposed pastry edge lightly with the beaten egg for a nice golden finish.

5. Bake the tart in the preheated oven for 25-30 minutes, until the pastry is golden and the peaches look soft.

6. While it bakes, warm 2 tablespoons of apricot jam on the stove or in the microwave until it’s liquid.

7. Remove the tart from the oven and immediately brush the warm apricot jam evenly over the peaches to give them a shiny glaze.

8. Let the tart cool for a few minutes before slicing it to serve.

9. Enjoy your Easiest Summer Peach Tart while it’s still a bit warm for best flavor!

Equipment Needed

1. An oven that can be preheated to 400°F
2. A baking sheet lined with parchment paper
3. A clean, flat counter or board to roll out the puff pastry (a rolling pin works great)
4. A mixing bowl for tossing the peach slices with the lemon juice, sugar, vanilla, cornstarch, and salt
5. Measuring spoons and cups for precise ingredient amounts
6. A knife for slicing the peaches if they are not pre-sliced
7. A pastry brush for applying the beaten egg and the apricot jam glaze
8. A small saucepan or microwave-safe bowl to warm the apricot jam

FAQ

• Q: Can I use canned peaches instead of fresh ones?
  A: You totally can but fresh peaches give a better texture and flavor. Canned peaches have extra liquid that can make the pastry soggy.
• Q: Do I need to thaw the puff pastry first?
  A: Yes, its really important to thaw the pastry completely so it bakes evenly. Frozen pastry will not roll out well.
• Q: How can I tell when the tart is done?
  A: The tart is ready when the puff pastry turns a nice golden brown and puffs up a bit. Every oven is different, so keep an eye on it near the end of the baking time.
• Q: Can this recipe be made ahead of time?
  A: Its best to assemble and bake the tart right before serving to keep the pastry crisp. However, you can pre-slice the peaches and prepare the glaze in advance.
• Q: What if I don’t have apricot jam for the glaze?
  A: You can use peach preserves or even a little honey as a substitute. The idea is to brush it over the tart for an extra sheen and sweet flavor.

Easiest Summer Peach Tart Recipe Substitutions and Variations

• Instead of puff pastry, you can use a ready made pie crust. It might change the texture a bit but it works just fine.
• If you dont have an egg for egg wash, try brushing with milk or cream. Vegan folks can opt for aquafaba as well.
• In place of peaches, nectarines or even plums are a good alternative if youre looking to mix it up.
• You can swap out lemon juice with lime juice or a splash of diluted apple cider vinegar if you dont have any lemons.
• If you dont have cornstarch, you can use all-purpose flour but use twice the amount and be careful to blend it well.

Pro Tips

1. Make sure your peaches are really ripe so they release lots of juices during baking. Overripe peaches work best cause they’re softer and have more flavor, but try not using ones that are mushy too early.

2. When you roll out the puff pastry, keep it chilled and work fast. It helps if your hands are cool, too, since a warm pastry won’t puff up as nicely and may even stick to the counter.

3. Don’t overdo the egg wash—just a light coat along the border is enough to give a nice golden look. If you put too much, it might turn a bit too dark or clump on the edges.

4. Once the tart comes out of the oven, quickly brush it with the warmed apricot jam while it’s still hot. This trick makes a glossy, delicious glaze that really enhances both the taste and the look of the peaches.