Description
These Easy Peach Tarts are a delicious and elegant dessert featuring flaky pie pastry topped with sweetened créme faîche, fresh peaches glazed with apricot jam, and a sprinkle of chopped pistachios. Perfect for a summer treat or special occasion, they combine crisp texture and fruity flavors in just 45 minutes.
Ingredients
Scale
Pastry
- 1 box 15-ounce box (2 sheets) prepared pie pastry, or homemade pie dough
- 1 egg
- Extra granulated sugar for sprinkling
Fruit Topping
- ¾ pound peaches or 1-pound bag frozen peaches, thawed
- â…“ cup apricot jam
Creme Topping
- 8 ounces créme faîche or plain Greek yogurt
- ¼ cup granulated sugar
Garnish
- 3 tablespoons pistachios (coarsely chopped)
Instructions
- Prepare the Pastry: Preheat your oven to 375°F (190°C). On a floured surface, roll out the pie pastry and cut it into 3¼-inch-diameter circles. Place the circles on a parchment-lined baking sheet and prick each several times with a fork to prevent puffing. Beat the egg with 1 tablespoon of water and brush this egg wash over each circle. Sprinkle some extra granulated sugar on top for a sweet, crispy finish. Bake in the oven for 10 to 12 minutes or until golden brown. Remove them from the oven and allow to cool completely.
- Prepare the Peach Glaze: Peel and dice the fresh peaches into ¼-inch pieces. If using frozen peaches, make sure they are thawed and drained. Warm the apricot jam in the microwave until just hot, then press it through a fine sieve to remove any large bits of fruit. Toss the strained apricot jam gently with the diced peaches to create a glazed fruit topping.
- Make the Créme Topping: In a bowl, combine the créme faîche or plain Greek yogurt with ¼ cup of granulated sugar. Stir until the sugar is fully incorporated and the mixture is smooth and slightly thickened.
- Assemble the Tarts: Spread about one tablespoon of the sweetened créme faîche mixture onto each cooled pastry round. Spoon the glazed peach mixture evenly on top of the créme layer. Sprinkle coarsely chopped pistachios over each tart to add a crunchy texture and nutty flavor.
- Serve or Chill: Serve the peach tarts immediately for the best texture and flavor. Alternatively, chill them in the refrigerator for up to 30 minutes if you prefer a cooler dessert before serving.
Notes
- You can use homemade pie dough instead of prepared pastry sheets for a fresher taste.
- The apricot jam can be substituted with peach preserves for an extra peachy flavor.
- For a dairy-free alternative, use coconut yogurt instead of créme faîche or Greek yogurt.
- To make peeling peaches easier, blanch them in boiling water for 30 seconds, then transfer to ice water to loosen the skins.
- These tarts are best eaten the same day they are prepared to maintain pastry crispness.
