Peach Puff Pastry Tart

Stone fruit season is one of my favourite times of year in the kitchen. When peaches are good, they really don’t need much, just a little help to turn them into something special.

This tart is one of those recipes that feels almost too easy for how good it looks. Store-bought puff pastry, ripe peaches, a dusting of almond flour to soak up the juices, and a drizzle of honey. That’s it.

It’s simple, it’s delicious, and it’s perfect for those days when you want dessert without committing to a full bake. Serve it warm with cream, ice cream, or just as it is, it never lasts long.

Peach Puff Pastry Tart
Simple | Seasonal | Perfect for stone fruit season

Ingredients
1 sheet pre-made puff pastry, thawed
4–6 ripe peaches
2 tbsp almond flour
4 tbsp honey
Almond flakes, optional
1 egg, beaten (for egg wash)

Method

1. Prepare the peaches
   Slice the peaches into wedges and set aside.

2. Prepare the pastry
   Roll out the puff pastry slightly and place onto a lined baking tray.

Using a small sharp knife, score a border about 2 cm in from the edge, being careful not to cut all the way through. This helps the edges puff up beautifully in the oven.

1. Add the base layer
   Sprinkle the almond flour evenly over the centre of the pastry, inside the scored border. This absorbs excess peach juices and helps keep the base crisp.

2. Assemble the tart
   Arrange the sliced peaches over the almond flour, slightly overlapping if needed.

Drizzle the honey evenly over the fruit.

1. Finish the edges
   Brush the pastry border with beaten egg to ensure a beautifully golden crust.

Sprinkle with almond flakes if using.

1. Bake
   Bake at 215°C for 17 minutes, or until the pastry is puffed, deeply golden, and crisp underneath.

Allow to cool slightly before slicing and serving.

Elliot’s Tips

• Choose peaches that are ripe but still firm, overly soft fruit will release too much juice.

• Almond flour is the key to keeping the pastry crisp, especially with juicy stone fruit.

• Best served warm with softly whipped cream, vanilla ice cream, or Greek yoghurt.

• This recipe works beautifully with nectarines, apricots, or plums when peaches aren’t in season.