Easy Peach Tart With Puff Pastry for a Gorgeous Dessert
Who wouldn’t love a peach tart? Sweet, tangy, and juicy fruits soften as they bake into a creamy, whipped honey ricotta base and a flaky, golden brown puff pastry crust. This peach tart is incredibly easy to put together and looks gorgeous with each thinly sliced piece of fruit lined up in perfect rows. You won’t be able to wait to dig in.
Stone fruit is a summer staple. It’s nutritious, naturally satisfies your sweet tooth, and looks beautiful in a tart.
Tarts can transform a regular piece of stone fruit from a quick snack to an elevated dessert. This recipe is simple, with only a handful of ingredients. The most time consuming part is slicing the fruit and laying them on your puff pastry!
Peach Tart is sponsored by Prima® Wawona.
Have your kids help by laying the slices of peaches on top of your tart while you slice — they love helping in the kitchen.
Alright, let’s do it!
What Is a Stone Fruit?
Stone fruits include any fruit that has a pit or a seed in the center, also known as the “stone.” It’s hard and inedible, so you eat around the stone or spit it out if the fruit is smaller, like a cherry. Most of these fruits have thin skin and are easy to bite into and eat around the center. The flesh is usually juicy and soft.
A few examples of stone fruits include:
There are many more, but these are some of the most accessible stone fruits that you probably recognize from your own grocery store. If it has a hard center, it’s probably a stone fruit.
Related: The Anatomy of a Stone Fruit
What Does Stone Fruit Taste Like?
Stone fruits are said to have a slight almondy, juicy, and tart-sweet flavor. Because of its natural hint of nuttiness, it pairs really well with almonds. That’s why we’ve added some sliced almonds to the crust of your peach tart to bring out the earthy flavor of the fruits. Stone fruit is a naturally sweet ingredient for a satisfying dessert that your kids will ask for again and again.
Can Peach Tart Be Frozen?
Absolutely! The peach tart tastes best when eaten fresh out of the oven but if you have some leftovers (which would be a surprise), put it on a shelf in the freezer and ensure it’s level. Freeze it for eight hours. Take it out of the freezer, lay a piece of parchment paper on top of the fruit, and wrap your tart with plastic wrap. Wrap it again with aluminum foil to prevent freezer burn. Fruit tarts can be frozen for up to three months.
To thaw your fruit tart, let it sit in the fridge for 24 hours. Remove the aluminum foil and plastic wrap and bake at 350℉ until the ricotta is warm and bubbly. Then slice and enjoy.
Prima® Peach Tart Ingredients
All of the stone fruits used in this recipe are grown and handled with care by Prima® Wawona for a juicy, plump, and naturally sweet topping on your whipped honey ricotta filling. Here’s some information to help you choose your top three favorite fruits.
Prima® grows organic and regular black and red plums. Plums are available during the summer months from May through August. Although they’re called “black” plums, they have a deep purple flesh that gives the appearance of being black. Plums are tart, sweet, and juicy all at the same time.
Look for plums that are firm but still spring back when you push on the flesh. If you like sweeter fruit, let your plums ripen a little extra so the skin becomes sweeter and less tart.
With white, yellow, organic, and non-organic — there are a few options to choose from when picking a peach. You could even get one of each type and alternate between peaches for your fruit tart. White peaches are in season from May through September. The yellow ones are on the shelves through October.
Ripe peaches are soft to the touch with a vibrant color. When you bring your peaches home, leave them on the counter so they can continue to ripen, getting sweeter and juicier.
Similar to peaches, nectarines are white or yellow, organic or non-organic. White nectarines are sweeter and aromatic, while yellow ones are tangy with an acidic undertone because of its lack of natural sugars. Use yellow nectarines to round out your flavors or white to satisfy your sweet tooth. Get yellow nectarines from May through August. White nectarines aren’t available until June.
You want nectarines with a reddish-orange color and smooth skin. Nectarines are ripe when firm but have some give when pressed with your palm. Think peaches minus the soft fuzz on the skin.
These are best grown in warm, sunny environments. Prima® has the prime location in California for the best apricots. Plus, they hand-pick their apricots and put them in protective totes to prevent bruising and blemishes on these soft fruits during transport.
For easy picking, look for the red and white Prima® label. Apricots should have a deep orange to gold color, with smooth skin (no wrinkles). They are sweet and tart for another tasty stone fruit addition to this recipe.
We love using different stone fruits for a little tang and a lot of sweetness to pair with the honey-whipped ricotta base of your tart. When all the juices bake into your tart and you take your first bite… you’ll be in heaven.
How to Make a Peach Tart Recipe
Add ricotta to your mixing bowl.
Add honey to the same bowl.
Then add almond extract.
Whip your ricotta mixture with a stand mixer.
Unroll your thawed puff pastry on a baking sheet and spread the ricotta mixture evenly.
Fold the edges inward and press down with a fork.
Arrange sliced Prima® peaches in rows over the ricotta mixture.
Mix the egg and water and brush the egg wash onto the edges.
Sprinkle sugar and sliced almonds on the edge.
Bake at 400℉ for 18-22 minutes and let cool for 15-20 minutes.
Sprinkle with powdered sugar, slice, and serve!
Why We Love Prima®
Prima® says they have “fruit juice flowing in their veins.” And with over 150 years of experience working with stone fruits, it feels true at this point. They work year-round in their world-class orchard in California to give you the highest quality plums, peaches, nectarines, and apricots. Although stone fruits are seasonal in the summer, they continuously work with their produce throughout the year, from pruning to harvesting to packing.
One way that Prima® sets themselves as a leader in the industry is by hand-picking each fruit. This helps them to see for themselves if the fruit is really at its peak ripeness. Their care and attention to detail are how they’ve provided excellent quality for so many years.
Find out where to buy your stone fruits through their locator tool for a high-quality, homemade peach tart.
More Stone Fruit Recipes for Summer
- Plumsicle BBQ Sauce – homemade sauce with a sweet new taste
- Poolside Peach Salsa – the perfect poolside summer snack
- Mango Nectarines – serve over crepes for an easy breakfast
- Apricot Mango Smoothie – this one has a secret veggie
Stone Fruit Almond Tart
- 2/3 cup ricotta cheese
- 2 tablespoons honey
- 1 teaspoon almond extract
- 1 sheet puff pastry thawed
- 3 large Prima® stone fruits (plums, peaches, nectarines, or apricots) halved, seeded, and thinly sliced
- 1 egg
- 1 tablespoon water
- 1/3 cup almonds thinly sliced
- 1 tablspoon granulated sugar
- Preheat the oven to 400℉.
- Use a hand mixer to whip the ricotta, honey, and almond extract until it's light and fluffy.
- Put the thawed puff pastry onto a baking sheet. Use a spatula to spread the whipped honey ricotta mixture in an even layer across the pastry, leaving about half of an inch on the edges for a crust.
- Fold the edges inward and use a fork to press the edges down.
- Top the ricotta mixture with rows of thinly sliced Prima® stone fruit pieces, alternating between plums, peaches, nectarines, and apricots – until the ricotta is beautifully covered with stone fruit.
- Whisk the egg and water to make a quick egg wash. Use a pastry brush to add the egg wash to the edges of the puff pastry for a golden brown crust.
- Sprinkle the edge with the granulated sugar and thin, sliced almonds.
- Bake for 18 to 22 minutes or until puff pastry turns golden brown and puffs up around the folded edges.
- Allow your stone fruit almond tart to cool for about 15-20 minutes.
- Use a sifter to dust your tart with powdered sugar, then slice and serve.