There’s something truly magical about making Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe at home. These little beauties aren’t just eye-catching with their delicate, rose-shaped peach slices—they’re a perfect balance of buttery puff pastry and that sweet, cinnamon-kissed peach flavor that feels like summer in every bite. I love how these mini tarts come together quickly and make for an impressive dessert when you have company or just want a fancy treat for yourself.

What makes this Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe stand out is how simple the ingredients are, yet how sophisticated these tarts look and taste. If you’re searching for a dessert that’s both playful to make and absolutely scrumptious to eat, these are your go-to. Trust me, once you try making these, they’ll become your quick fix for anytime you want to wow your guests or treat yourself without diving into complicated baking.

Ingredients You’ll Need

Each ingredient in this Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe works in harmony to create a beautiful balance of flavors and textures—you’ll want quality peaches and a good puff pastry dough to really shine here.

Unsalted butter: Using room temperature butter helps it cream smoothly with the brown sugar and cinnamon for a rich base layer.
Dark brown sugar: Adds a deep molasses sweetness that pairs perfectly with the peaches and cinnamon.
Ground cinnamon: Just enough to add warmth without overpowering the fruit’s natural flavor.
Puff pastry dough: Half a pack is just right to make several mini tarts; I recommend thawing it overnight in the fridge for the best results.
Flour: For dusting—you want your dough to roll easily without sticking.
Ripe but firm peaches: The star of the show! Firmness means easier slicing and helps the shape hold when you roll them into roses.

Variations

I love tweaking this recipe depending on the season or what’s in my pantry. Feel free to personalize your Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe by mixing things up—it makes the whole baking process way more fun.

Variation: Swap peaches for nectarines or plums for a different fruit twist—I once made these with plums, and the tartness complemented the sweet brown sugar beautifully.
Gluten-Free Option: Use gluten-free puff pastry dough from specialty stores; they work well, just watch the baking time as it might be a little shorter.
Add a drizzle: A little honey or apricot jam brushed over the baked tarts adds a shiny glaze that looks stunning.
Spice it up: Try a pinch of nutmeg or cardamom along with the cinnamon for an aromatic spin I sometimes enjoy on chilly evenings.
Dairy-Free Version: Swap butter with a plant-based margarine—but make sure it’s suitable for baking.

How to Make Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

Step 1: Prep Your Peaches Like a Pro

Begin by washing, pitting, and quartering your ripe but firm peaches. Slice each quarter thinly—about 1/8 inch thick works beautifully to get those delicate ‘petals’ for the rose shape. Pat each slice dry with a paper towel; this helps prevent soggy pastry later and keeps the roses holding their structure.

Step 2: Mix Your Butter, Sugar & Spice Base

In a small bowl, cream together the room temperature unsalted butter, dark brown sugar, and ground cinnamon. I usually use a fork or a small whisk and get it smooth and fluffy—this mixture will add a lovely sweetness and flavor base on the puff pastry before you add the peaches.

Step 3: Roll Out & Cut The Puff Pastry

Lightly flour your work surface and roll out the half pack of puff pastry just enough to smooth out the creases. Cut the dough into rectangles (about 3×4 inches)—this size is a sweet spot for mini tarts that fit nicely in your palm without being too fiddly. Don’t overwork the dough; keep it cold as possible!

Step 4: Assemble Your Peach Roses

Spread a thin layer of your butter-sugar-cinnamon mix onto each puff pastry rectangle. Then, starting at one edge, arrange the peach slices overlapping slightly in a line, with the rounded edges sticking out. Gently roll them up to form your rose shape—don’t worry if it’s not perfect; rustic charm works here!

Step 5: Bake to Golden Perfection

Place the rolled peach roses upright in a lightly greased muffin tin or on a parchment-lined baking sheet. Bake at 375°F (190°C) for about 30-35 minutes, watching for golden puff pastry and tender peaches. If the edges brown too quickly, you can tent with foil partway through baking.

How to Serve Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe - Recipe Image

Garnishes

I like to finish my Peach Rose Tarts with a light dusting of powdered sugar for that elegant, bakery-fresh look. Sometimes, I add a sprig of fresh mint on the side—it adds a pop of color and a subtle freshness that balances the sweet peach beautifully.

Side Dishes

These mini tarts go wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you want a breakfast spin, pair them with a cup of strong coffee or a smoothie. I once served these alongside homemade yogurt for a lighter brunch dessert that everyone adored.

Creative Ways to Present

For special occasions, try placing your Peach Rose Tarts on a tiered cake stand surrounded by edible flowers for a stunning centerpiece. I also love arranging them on a rustic wooden board with fresh peach slices and a small bowl of honey for drizzling—makes guests feel like they’re indulging in something truly special.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. I usually place parchment paper between layers to keep the puff pastry crisp and prevent sticking. Refrigeration makes the pastry soggy, so I avoid it unless it’s especially warm.

Freezing

Freezing Peach Rose Tarts is totally doable! I freeze them unbaked on a baking sheet, then transfer to a ziplock bag once solid. When ready to bake, just pop them straight into the oven, adding a few minutes to the baking time. This way, you can keep a batch handy for anytime you want fresh mini tarts without redoing all the prep.

Reheating

To reheat, I use a toaster oven or regular oven at 350°F (175°C) for about 5-7 minutes. Avoid microwaving if you want to keep the puff pastry flaky and crisp. It’s amazing how these little tweaks keep them tasting freshly baked!

FAQs

Can I use frozen peaches for Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe?

While fresh peaches are ideal for this recipe because of their firmness and flavor, you can use frozen peaches if needed. Just make sure to thaw them completely and pat them very dry to avoid soggy tarts. Frozen peaches tend to release more moisture, so you might want to sprinkle a little flour on the peach slices before assembling to help absorb excess juice.
How do I keep the peach slices from browning while prepping?

Great question! To prevent browning, you can toss the thin peach slices in a little lemon juice before assembling your tarts. This adds a subtle brightness, too. Just be gentle so the slices don’t tear, and pat them dry before forming the roses.
Can I make Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe vegan?

Yes! Swap out the butter for a plant-based vegan butter that withstands baking. Make sure your puff pastry dough is vegan-friendly, as some contain butter or other dairy ingredients. This way, you can enjoy the same delicious flavors while keeping it vegan.
How do I prevent the puff pastry from getting soggy under the peaches?

Spreading the cinnamon-sugar butter mixture helps create a moisture barrier that keeps the pastry crisp. Also, patting the peach slices dry before assembling is key. Baking at the right temperature ensures the pastry cooks quickly and fully to a golden crisp instead of steaming.
Can I prepare these tarts ahead and bake later?

Absolutely! You can assemble the Peach Rose Tarts and store them covered in the fridge for up to 24 hours. Just bring them back to room temperature before baking, and bake as directed. This helps spread out your prep work if you’re hosting or want to get ahead.

Final Thoughts

Honestly, Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe is one of those recipes that makes me feel like an artist in the kitchen without needing fancy skills or weird ingredients. The way the peaches curl up into roses every time amazes me, and the flaky pastry is just the cherry on top. I really hope you give this a try—you’ll find that it’s not only delicious but also a fantastic way to add a little wow factor to your baking repertoire. Plus, it’s such a joy to share these charming tarts with friends or family over a warm cup of tea. You’ve got this!

Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

★★★★★ 4.9 from 147 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6–8 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Peach Rose Tarts with Puff Pastry are elegant mini desserts perfect for impressing guests or treating yourself. Featuring thinly sliced peaches arranged beautifully in a rose shape atop flaky puff pastry, they are lightly sweetened with brown sugar and cinnamon for a warm, aromatic finish. Easy to make and visually stunning, these tarts showcase fresh peaches in a delightful and sophisticated way.

Ingredients

Scale

Pastry

1/2 pack puff pastry dough (about 200 grams)
Flour (for dusting the cutting board)

Filling and Topping

1 Tablespoon unsalted butter (room temperature, 14 grams)
1 Tablespoon packed dark brown sugar (11 grams)
3/4 teaspoon ground cinnamon (2 grams)
2 ripe but firm peaches (pitted, quartered, cut into thin slices, with each slice patted dry)

Instructions

Prepare the Puff Pastry: Allow the puff pastry dough to thaw until it’s pliable but still cold. Lightly dust your cutting board with flour and roll out the dough into an even rectangle approximately 1/8 inch thick. Cut the dough into small rectangles about 3 by 4 inches each to create bases for the mini tarts.
Mix Butter, Sugar, and Cinnamon: In a small bowl, combine the unsalted butter, packed dark brown sugar, and ground cinnamon. Mix into a smooth paste. This mixture will add sweetness and spice to the tart bases.
Assemble the Tarts: Spread a thin layer of the butter-sugar-cinnamon mixture onto each pastry rectangle, leaving a small border around the edges. Carefully arrange peach slices along one edge of the rectangle, overlapping each slice slightly and ensuring the curved peel side is visible to mimic rose petals.
Roll the Pastry: Starting from the edge with the peach slices, gently roll the pastry into a spiral to form a rose shape. Pinch the bottom edge to seal so the tart rings won’t open while baking. Place each rolled tart into a muffin tin or on a baking sheet lined with parchment paper, spacing them evenly.
Bake the Tarts: Preheat your oven to 375°F (190°C). Bake the peach rose tarts for about 40-45 minutes or until the pastry is golden brown and cooked through. Watch carefully to prevent burning the peach edges.
Cool and Serve: Remove the tarts from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, optionally dusted with powdered sugar or served with whipped cream.

Notes

Choose ripe but firm peaches to ensure they hold their shape when sliced and baked.
Pat the peach slices dry to prevent excess moisture from making the pastry soggy.
Using half a puff pastry pack typically yields 6-8 mini tarts depending on the size of cutting.
If peaches are out of season, apple slices can be substituted with a similar method.
For extra flavor, you can sprinkle a small amount of lemon juice on the peaches before assembling to enhance the aroma and prevent browning.

Keywords: peach tart, puff pastry dessert, mini tarts, fruit pastries, peach rose tarts