Peach Puff Pastry

Golden squares of buttery puff pastry topped with sweetened mascarpone and juicy summer peaches: these individual peach puff pastry tartlets are pretty as a picture, and as easy as pie (easier, really!) to make.

I can’t be the only one who watched that scene in The Summer I Turned Pretty and instantly started craving peaches!

As a foodie, it doesn’t take much to set me off. If I spot a farmer’s stand piled high with beautiful, plump peaches, you can bet I’m already mentally making peach mocktails. And seeing that gloriously messy (gloriously romantic, too, but that’s for another day!) juice-running-down-your-chin moment on screen? Consider me sold. I’m buying peaches before the episode even ends.

First on the agenda was peach melba cake. Then, these peach puff pastry squares.

The little tartlets capture everything I love about summer baking. Simple, sophisticated, seasonal. They’ve got a feel of a French patisserie (you can totally imagine walking into a little Parisian pastry shop, asking “Two of those, please,” and eating them by the Seine!).

But peach puff pastries are so much easier to make than anything you’d find at a patisserie, although they don’t taste any less decadent. They’re so simple — as many of the best seasonal desserts always are — just buttery puff pastry, creamy mascarpone, and those gorgeous juicy peaches arranged on top.

🛒 Ingredients You’ll Need For Peach Puff Pastry Tartlets

This recipe is all about showcasing the sweetness of seasonal peaches.

You won’t need many extras. You can tart these up (more on that later), but the basic list of ingredients is short and easy to find at your local store:

• Puff pastry. Ready-rolled sheets are the most convenient, but you can also use puff pastry blocks and roll them out yourself. Look for all-butter varieties if possible (most puff pastry is actually vegan!) — it’s the most flavourful, crispy, and buttery when baked.
• Fresh peaches: The star of the show! Choose peaches that give slightly when pressed but aren’t mushy. They should smell divine!
• Mascarpone: A mild, slightly sweet Italian cheese. It’s overtly decadent and rich, but not nearly as heavy as cream.
• Icing sugar: Just enough to sweeten the mascarpone. The natural sugars in ripe peaches provide most of the sweetness, so I don’t go over the top here.
• Flaked almonds: These add a lovely crunch and that classic French almond-fruit pairing that never fails to impress (see my blackberry almond cake and almond apricot cake!)
• Egg: For brushing the pastry edges. An egg wash creates the gorgeous golden shine that makes these tartlets look so professional. Egg-free variations given below.

Adapting This Recipe For Allergies and Dietary Requirements

These peach puff pastry squares are naturally vegetarian and soy free. Making them suitable for other dietary doesn’t require any extra effort.

To make vegan and dairy free peach puff pastry tartlets, start by ensuring your puff pastry is vegan-friendly. Most supermarket-brand puff pastry is naturally vegan, since it uses vegetable fats rather than butter.

Next, replace the mascarpone with a thick coconut cream or dairy-free unflavoured cream cheese. Whip either with a little icing sugar for the same sweet, creamy texture, and add a dash of vanilla to round out the flavour.

Instead of using a traditional egg wash, mix vegan mayonnaise with a dash of soy milk (or use soy milk alone for a slightly less shiny result). This will make the puff pastry squares an egg-free (eggless) recipe.

Gluten free readers will need to swap standard pastry with gluten free puff pastry (Jus-Rol is readily available in most stores or on Amazon). The texture may vary slightly, but it should puff beautifully!

Finally, to make peach puff pastry squares nut free, use sunflower seeds. I like to coat them in honey or maple syrup for extra crunch and sweetness.

Variations, Substitutions, and Fun Adaptations

• Out-of-season alternatives: When fresh peaches aren’t available, tinned peach halves work beautifully. Just drain them thoroughly and slice before arranging on the pastry. You may need to pat them dry of extra moisture to avoid a dreaded soggy bottom (does anyone here watch Great British Bake Off? Say “hi” in the comments!).
• Mascarpone substitutes: Thick Greek yoghurt mixed with a tablespoon of icing sugar creates a lighter, tangier base. Ricotta cheese works too, though it’s slightly grainier in texture. Cream cheese would bring a cheesecake vibe to the recipe, à la blueberry cheesecake galette!
• Different fruits: This technique works brilliantly with other stone fruits. Try nectarines, apricots, plums, or firm pears.
• Seasonal berries: Scatter raspberry pieces (fresh, frozen, or dried) over the peaches. It’s a classic pairing in peach melba, and it’s just as tempting here, too! Alternatively, try blackberries or blueberries.
• Savoury version: Skip the sugar in the mascarpone and try sliced tomatoes with fresh basil for an impressive savoury appetiser. This combination is a time-honoured classic.
• Flavour variations: Add a dash of vanilla extract to the mascarpone for complexity; lemon or orange zest for bright, floral, citrusy notes; or add a teaspoon of ground almonds to the mascarpone for a frangipane-like nuttiness.
• Add a bakery gloss: Heat 1-2 tablespoons of peach conserve (adjust with water for consistency) and brush over the fruit while the pastries are still warm.

🧑‍🍳 How to Make Peach Puff Pastries (Step-by-Step Photos)

This recipe is wonderfully straightforward. No techniques you haven’t heard of and no fussy temperatures. Once your oven is preheated and the peaches are sliced, you’re literally minutes away from having these treats in the oven.

The key is working quickly with the puff pastry so it stays cold (essential for a great puff).

While the peach puff pastry squares bake, your kitchen will fill with the most divine smell … sun-ripe, honey-sweet peaches, nutty almonds, and buttery pastry. You won’t be able to resist peering through the oven door, waiting for the magical moment when the pastry puffs up!

✨ My Secrets for Success

Easy? Yes. Nonetheless, you’ll need a few tips to help you achieve bakery-worthy puff pastries.

• The most crucial of all is to keep the puff pastry cold. Work quickly! The layers of solid butter create pockets within the dough, resulting in a stunning puff. Too warm, and the butter layers melt before going to the oven. For the best chance of success, I usually slide my pastries into the fridge for 10 minutes before baking, especially on hot summer days.
• Score carefully. A light score gives you a neat raised border, while accidentally cutting all the way through can make the filling leak.
• Don’t overload with toppings. Less is more here. Too much mascarpone or too many peach slices will weigh down the pastry and stop it puffing properly.
• Slice peaches evenly. Uniform slices not only look more professional but also cook at the same rate, ensuring everything’s perfectly tender. If you prefer, you can peel the peaches.
• For a perfect rise, only egg wash the tops! A steady hand is key — egg wash dripping over the edges can “glue” the layers together, so we don’t get that impressive lift.
• Bake until properly golden. Puff pastry might look done, but if it’s too pale, it’ll soften as it cools. Deep golden pastry will stay crisp and flaky for much longer.

❄️ Storing Your Peach Puff Pastries

You’ll definitely want to enjoy these tartlets fresh from the oven, when the pastry is at its crispiest. However, if you’re only feeding one or two bellies, leftovers keep well in the fridge for up to two days; pop them in an airtight container.

The pastry will soften slightly, so I recommend giving the peach puff pastry squares a few minutes in a warm oven to crisp them up again.

Unfortunately, the peach puff pastries don’t freeze well. Mascarpone and fresh peaches lose their texture when frozen. However, you can freeze the puff pastry (without any toppings). I actually made these beauties from frozen puff pastry!

🫖 Serving Peach Puff Pastries

As a British lady, there’s nothing more British than afternoon tea … and there’s nothing more perfect for afternoon tea than these peach puff pastry squares (except maybe scones!).

Serve them alongside a cup of Earl Grey or pot of loose-leaf tea, finger sandwiches like egg and cucumber or little caprese sandwich bites, and a range of other sophisticated minature treats.

For special occasions, drizzle a little honey (or agave nectar as a vegan option) and/or dust with icing sugar. A spoon of crème fraiche, mascarpone, or clotted cream on the side is lovely against the warm peaches and crisp pastry.

Finally, fresh edible flowers or herbs are the easiest finishing touch to instantly elevate desserts; basil, rosemary, thyme, and especially lavender are glorious married with peach.

These peach puff pastry tartlets are also wonderful for summer picnics (much like my jam puff pastry tarts) — they travel well and don’t need cutlery, making them perfect for eating outdoors.