Peach rose tarts that are made with puff pastry are the simplest elegant dessert ever! These beautiful little tarts are the perfect easy pastry recipe.
This post is sponsored by Klarbrunn.
Easy Peach Rose Tarts with Puff Pastry
This recipe is for all of the people who swoon over stunning pastries but don’t believe they could make anything like that at home. I’m here to tell you that you (yes you!) can absolutely make gorgeous pastries at home with very little effort.
I love baking, mostly because I love sharing desserts with all of the people in my life. It’s just so much easier to bring someone a baked treat than it is to bring them a plate of dinner, you know?
The problem is that I’ve always considered myself more of a cook than a baker. That’s why I adore recipes like this one – ones where I can feel like “Hey, I really can bake something beautiful!”
As stunning as these little tarts are, you won’t believe how easy the steps are.
You literally cut strips of pastry, smear a little softened cinnamon sugar butter on half of the strip, add some peach slices, fold over half of the pastry strip, roll it into a circle, and bake it.
That’s it! Nothing complicated and you still get an impressive dessert.
If you love easy and beautiful desserts, you may also love my No-Bake Strawberry Cheesecake Cups.
Keeping with the theme of easy but seriously delicious and elegant, I need to recommend the perfect drink to go with this dessert. Klarbrunn’s Peach Mango Sparkling Water is literal perfection paired with these peach rose tarts.
How can sparkling water taste so perfectly like peach without me having to actually infuse peach into the water? I don’t know what magic is going on there, but I’m loving it.
So, when you’re wondering what you should serve this with, the answer is to save yourself the trouble of making a drink and instead buy some Klarbrunn Peach Mango Sparkling Water – you can find out where to buy it here.
If you’re feeling extra, add a leftover slice of peach from the tarts to your glass for a beautiful touch.
Mini Peach Rose Tart Ingredients
This recipe only needs a handful of simple ingredients.
- Puff Pastry
- Peaches (Ripe but Still Firm)
- Unsalted Butter (Room Temperature)
- Ground Cinnamon
- Granulated Sugar
Easy Swaps & Optional Toppings
There are a few swaps you can make to adapt this recipe to your preference.
Since the butter and cinnamon sugar mixture is used mostly as a glue to hold the peach slices in place while you’re rolling the tarts, you can use something else if you’d prefer.
Two amazing options are:
- Cream Cheese
- Apricot Jam or Jelly
Some delicious toppings you can try are:
- Homemade Caramel or Butterscotch Sauce (my favorite!)
- Powdered Sugar
- Cinnamon Sugar
- Lemon Zest or Orange Zest
How to Make the Best Peach Rose Tarts with Puff Pastry
As easy as these tarts are, there a couple of tips that will make sure your tarts turn out perfectly.
- Keep the dough cold. Once you’ve cut the strips, keep the extra strips in the fridge while they’re waiting to be rolled. Also, keep the muffin tin with your finished tarts in the fridge while you roll the rest of them.
- For maximum beauty, choose peaches that have more red than yellow or orange. The dark skin is what creates the contrast at the edge of the rose petals and gives you the stunning visual.
- Use ripe peaches that are still firm and cut thin slices. If they’re underripe you’ll have to saute them for a couple of minutes to make them malleable. If they’re too ripe, you won’t be able to cut the slices thin enough. Also, use a sharp knife. If your knife isn’t sharp you won’t be able to cut thin enough slices.
- Don’t add too much of the cinnamon sugar and butter mixture to each tart. It’s used as a binder more than a source of flavor. If you use too much, there will be too much liquid in the tarts when it melts which will make them soggy.
- The tarts roll much more easily when you use an entire quarter of a peach. Start with the smallest piece and work you way up to the largest piece. Roll starting with the end that has the smallest piece. While you’re rolling, gently hold the top and bottom in place with one hand. This stops the middle from popping up and gives you an even and flat bottom.
- If you have an oven thermometer, use it for this recipe. If not, keep a close eye on them after 10 minutes of baking. 15 minutes is about how long this recipe should take. If your oven runs cold, it could take 20 minutes (or even a little longer). If your oven runs hot, they could be ready in as little as 10 minutes. You need to cook puff pastry at high temps (400 F) for short amounts of time, which is why it’s important to know whether your oven runs hot or cold.
What Size Muffin Tin to Use for Peach Rose Tarts
These are perfectly sized for regular sized muffin or cupcake tins.
I wouldn’t try making these tarts to fit a jumbo tin because that would involve too much filling and it would probably fall apart.
How Many Calories are in Peach Rose Tarts?
This recipe makes 6 servings, and each serving is approximately 230 calories according to Cronometer.
How to Make These Tarts Gluten Free
The filling in this recipe is naturally gluten free, so the only thing you’d need to swap is the puff pastry. You can either make your own gluten free puff pastry, or you can buy gluten free puff pastry.
How to Make Peach Tarts Vegan
To make these mini rose pies vegan, I’d recommend swapping the butter and cinnamon sugar mixture for apricot jam. You also need to make sure that you’re using a vegan puff pastry dough.
What You’ll Need
True to the theme of this recipe, you really only need two tools.
The first tool you need is a rolling pin. I prefer French rolling pins because they give you more control over the thickness of all parts of your dough. The second tool you need is a 6 cup muffin pan.
- 1 Tablespoon unsalted butter (room temperature, 14 grams)
- 1 Tablespoon packed dark brown sugar (11 grams)
- 3/4 teaspoon ground cinnamon (2 grams)
- 1/2 pack of puff pastry dough (about 200 grams)
- Flour (for dusting the cutting board)
- 2 ripe but firm peaches (pitted, quartered, cut into thin slices, with each slice patted dry)
- Preheat the oven to 400 F.
- Lightly dust the cutting board with flour. Roll the puff pastry and cut into six 12” x 1 ½” strips. Store the strips you’re not using in the fridge while you roll each tart.
- Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. Just barely brush the dough with the cinnamon sugar and butter mixture. It mostly acts as a glue to hold the peach slices in place. If you use too much, it will make the tarts soggy.
- Add peach slices to the top half of the dough, overlapping each slice by about ¼”. It’s helpful leave about ½” of dough without peaches at the far edge because it will make it easier to roll the tart.
- Fold the bottom half of the dough onto the top half, covering the bottom edges of the peach slices.
- Pick up one end and roll the dough into itself, making a coiled circle to achieve the rose shape.
- Place each tart in the muffin tin.
- Bake for 15 - 20 minutes, or until the peaches and the dough are both cooked through.
- Remove from the oven and let cool completely.
- Use a butter knife to loosen the tart by running it around the entire edge of each tart before gently popping them out.
It’s important to use chilled dough. Keep the slices of dough you aren’t currently using in the fridge while you assemble each tart. Once each tart has been assembled, add it to the baking tray and keep the baking tray in the fridge while you finish assembling the other tarts.
The tarts roll much more easily when you use an entire quarter of a peach. Start with the smallest piece and work you way up to the largest piece. Roll starting with the end that has the smallest piece. While you’re rolling, gently hold the top and bottom in place with one hand. This stops the middle from popping up and gives you an even and flat bottom.
If you use ripe but firm peaches, you don’t need to cook the slices before assembling the tarts. If your peaches are underripe and don’t bend easily, you will need to sauté them in a covered pan with 1 Tablespoon (14 g) unsalted butter for about 3 minutes. You need to chill the slices in the refrigerator for at least 30 minutes after cooking before you assemble the tarts. If you use fruit that is overly ripe, you won’t be able to slice it thinly and the liquid from the fruit will ooze out during baking and cause the crust to be too wet.
Serving Size:1 mini tart
Amount Per Serving: Calories: 230Total Fat: 14.6gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5.1mgSodium: 82.9mgCarbohydrates: 22.8gNet Carbohydrates: 21.3gFiber: 1.5gSugar: 7.1gProtein: 3g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
The next time you’re looking for an easy and elegant dessert recipe idea, try making these puff pastry peach rose tarts!