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