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Peach Tarts

Difficulty: Beginner Preparation Time: 20min

Yields: 15 Tarts Total Time: 45min


  • 1 package frozen puff pastry

  • 7 medium peaches-peeled

  • ¼ cup sugar plus 2 Tbsp.

  • ¼ cup honey

  • 2 Tbsp. Triple Sec

  • Dash of kosher salt

Special equipment:

  • Ring mold set

  • Parchment paper


Preheat oven to 400. Place rack in oven on the 2nd highest position. Remove 1 piece of the puff pastry from the package and place on countertop to defrost. Wrap remaining puff pastry in plastic and return to freezer.

Dice 5 of the peeled peaches into ½” pieces. Cut the remaining peaches in half, remove pit and slice into 1/4” slices-reserve the slices on a plate.

Add all ingredients, except pastry dough, to a medium saucepan over a medium heat. Stir to combine. Cook the compote, stirring occasionally, until some of the peaches have broken down and the compote has a syrupy consistency, about 20-25 minutes. Remove from the heat and let cool.

Roll out the pastry dough onto a well-floured surface. The dough should be defrosted at this point a pliable enough to work with. Roll the dough into a rectangle measuring approximately 12” x 14”. Using a 2 ½” ring mold cut out 15 circles from the dough and place on a parchment lined baking sheet. Take a 2” ring mold out and centering the ring mold in the center of each dough disk, gently press the cutter into the dough without going all the way through. With a fork gently pierce the inner circle on the dough. This technique is called docking and it will allow the steam to escape and prevent the dough from puffing up. Place sheet tray in the oven and bake to 15 minutes or until the pastry has started to puff up and the edges are just golden brown. Remove from the oven and let cool slightly. Spoon a tablespoon or two of the compote into the center of each pastry and top with two or three pieces of the sliced peaches. Sprinkle tarts with the remaining sugar and bake for an additional 5-10 minutes or until the puff pastry has finished baking and the sugar on the sliced peaches has started to melt and caramelize.

The same procedure can be follow using prebaked phyllo dough shells too!

You will have some compote left over. Cool and refrigerate for a later use-goes very well with ice cream.

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