Peach and Raspberry Tartlets
I was so excited when I stumbled upon this recipe for peach tartlets at Natasha’s Kitchen because I had a couple of peaches and a sheet of puff pastry that needed to be used up. I also found some fresh raspberries so I decided to throw them in as well and they were a great addition! My kids were thrilled to have these peach and raspberry tartlets for dessert and LOVED every bite. These little beauties will most definitely make another appearance on our table soon.
How to Make Peach and Raspberry Tartlets
Preheat the oven to 400 degrees.
Whisk 1 egg until well beaten; set aside.
Thaw one sheet of puff pastry at room temperature for 20 minutes, or until you can unfold the pastry. Cut into 4 equal squares.
Place the sliced peaches in a bowl then sprinkle with sugar, cornstarch, and vanilla. Toss gently.
Layer three slices of peach over the center of each pastry square. Avoid getting the peach juice on pastry edges! Brush edges generously with beaten egg wash. Top each tartlet with a few raspberries and some sliced almonds.
Bake on the center rack for 15-17 minutes, or until puffed and golden at the edges, turning the baking sheet halfway through baking time. Side Note: Don’t over-bake! They brown quickly towards the end. Remove from the oven and allow to cool on the pan for 10 minutes.
Make the glaze while the pastry cools, by combining the powdered sugar with the milk and vanilla. Whisk until creamy and smooth. Add more milk, if needed, to reach desired consistency.
Drizzle the glaze on top of the warm pastries. Serve and enjoy!
Equipment
Ingredients
Peach and Raspberry Tartlets:
- 1 sheet of puff pastry, thawed and quartered (My 17.3 oz box had two sheets)
- 1 egg, well beaten
- 2 peaches, peeled, pitted, and sliced
- 2 tbsp sugar
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ cup sliced almonds
Glaze:
- ½ cup powdered sugar
- ¼ tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Whisk 1 egg until well beaten; set aside.
- Thaw one sheet of puff pastry at room temperature for 20 minutes, or until you can unfold the pastry. Cut into 4 equal squares.
- Place the sliced peaches in a bowl then sprinkle with sugar, cornstarch, and vanilla. Toss gently.
- Layer three slices of peach over the center of each pastry square. Avoid getting the peach juice on pastry edges! Brush edges generously with beaten egg wash. Top each tartlet with a few raspberries and some sliced almonds.
- Bake on the center rack for 15-17 minutes, or until puffed and golden at the edges, turning the baking sheet halfway through baking time. Side Note: Don't over-bake! They brown quickly towards the end. Remove from the oven and allow to cool on the pan for 10 minutes.
- Make the glaze while the pastry cools, by combining the powdered sugar with the milk and vanilla. Whisk until creamy and smooth. Add more milk, if needed, to reach desired consistency.
- Drizzle the glaze on top of the warm pastries. Serve and enjoy!
Love these gorgeous summer treats! Peaches are so sweet and juicy right now..can’t get enough of them.
Puff pastry makes for the best easy tart crust! Love the pairing of raspberries and peaches together.
That sounds like a great idea and I can leave raspberries off on half for myself, Yum yum. Happy weekend Diane
Elegant dessert but easy.
love these little tartlets Pam Look wonderful!!
Hi Pam, I just made these for a Sunday morning treat. They were a great hit!! I used mango and blueberries…..yummmm. Thanks for the easy but elegant recipe. Btw, Pam how much vanilla do you use in the fruit mix?? Thanks, Judy
I am so glad you liked them! Thanks for letting me know about the vanilla. I have corrected the recipe to include 1/2 tsp of vanilla extract.
-Pam
I just made these, so easy and tasty as well.
I never had raspberries on hand so used blueberries and they worked just fine. I also used almond extract instead of vanilla.
I omitted the icing and served with a scoop of vanilla icecream…enjoyed by all.