Brown Sugar Peach Tarts
There are no exact measurements in this recipe in order to make your preferred amount of tarts. The rectangle size of the puff pastry used for each tart is up to you. I aim for a “Pop Tart” size. Frozen peaches can be used, however, make sure the peaches are thawed and patted dry. The temperature of the oven should be the recommended temperature of the pastry dough you are using. This recipe says 375 degrees F, adjust accordingly. Feel free to swap out the peaches for other seasonal fruit: berries and cherries in the summer, apples in the fall!
- parchment paper
- puff pastry dough, thawed
- maple syrup
- brown sugar
- peaches, cut into slices
- egg wash
- powdered sugar
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the puff pastry into equal sized rectangles.
- For each tart, drizzle approximately 1/2 tablespoon of maple syrup on the parchment paper, creating a small rectangle with the syrup. Sprinkle on top of and surrounding the maple syrup with approximately 2 to 3 teaspoons of brown sugar. Slightly overlapping, place four to five peach slices on top of the maple syrup and brown sugar. Place the puff pastry rectangle on top of the peaches, lightly pressing the edges of the dough onto the parchment.
- Continue this process until you have built the desired number of tarts. Brush each tart with egg wash.
- Place into the oven and bake for 15 to 20 minutes. Remove the tarts from the oven and let cool for 5 minutes. Flip the tarts and top with sifted powdered sugar. Eat warm or at room temperature.