Easy Peach Tartlets Recipe


Peach tartlets with juicy peaches, cooked almonds & vanilla glaze over a flaky crust. Puff pastry peach tartlets invariably get RAVE REVIEWS! simple, excellent.. 

Juicy cinnamon peaches, cooked almonds and a generous quantity of vanilla glaze over a flaky crust… These peach tartlets square measure a true treat! we have a tendency to used a pre-made puff pastry therefore it doesn’t get any easier!

These peach pastries style wonderful and certain appear as if you spent a while creating them. very they are available along therefore quickly (that may be our very little secret ;)). The ingredients square measure easy and you'll be able to use drained canned peaches once not in season. Pin and keep this instruction in mind following time you wish a fast peach sweet.


  • 1 sheet 1/2 lb puff pastry - I used Pepperidge Farm brand
  • 1 egg beaten well with a fork
  • 2 large 1/2 lb fresh peaches (or use canned/drained peaches)
  • 2 Tbsp granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 cup sliced almonds
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk or add to achieve desired consistency


  1. Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
  2. Beat 1 egg in a small bowl and set aside.
  3. Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
  4. Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
  5. Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
  6. While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

Recipe From : Natasha's Kitchen

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