As a nutrition coach devoted to balanced, sustainable eating habits, I love transforming real ingredients into crowd-pleasing dishes. These peach puff pastry tarts feature perfectly ripe peaches layered on a buttery, flaky base, then topped with a light cream cheese whipped topping. They’re less than 200 calories per serving, filled with fresh fruit, and designed to satisfy your sweet tooth without upending your nutrition goals. A dessert that’s as nourishing as it is delicious—healthy eating never tasted so effortless.
Jump to:
- Why you’ll love these puff pastry fruit tarts
- Ingredients for peach tarts
- Important Prep note!
- How to Make Pastry Tarts (Step by Step Instructions)
- Expert Tips for Baking with Puff Pastry
- Why use Light cream cheese & sour cream?
- Recipe Substitutions and Variations
- Storing and Reheating Peach Puff Pastry Tarts
- More Fruit Centered Recipes
- Did you make this recipe?
- Puff Pastry Tarts Recipe (Made with Peaches)
Why you’ll love these puff pastry fruit tarts
- Easy and quick assembly. Ready to pop in the oven in just a few minutes, and fully baked in less than 20 minutes. These peach puff pastry tarts are an impressive yet ridiculously easy desserts to satisfy your sweet tooth
- Customizable with a variety of fruits! During Summer, use a variety of stone fruits, from peaches to plums to apricots. Try them with apples or pears during Fall, and berries in the Spring!
- A dessert you can feel good about. At only 187 calories per serving, these peach tarts are a great dessert that will help you stay on track with your nutrition goals.
Ingredients for peach tarts
- 1 sheet of puff pastry, thawed and cut into 9 even squares of roughly 3″x5″. You will likely have about 1-2 inches of excess puff pastry left over to discard.
- 2 medium fresh firm peaches, cut into very thin ¼″ slices. Feel free to sub in another in season stone fruit such as plums or apricots if you wish. In different seasons, you can try apples, pears or fresh berries.
- ½ teaspoon ground cinnamon and ½ teaspoon nutmeg, stirred together.
- Approximately 2-3 tablespoons light brown sugar or turbinado sugar (sugar in the raw).
- 3 tablespoons light sour cream and 2 tablespoons light cream cheese, softened.
Important Prep note!
Puff pastry will always be sold in the frozen section of the grocery store and will require thawing before use. Make sure to leave yourself enough time for it to thaw before assembling the puff pastry fruit tarts. For best results, we recommend 2 hours in the fridge (puff pastry works best when nice and cold), but if in a hurry, 30-45 minutes on the counter top will work as well.
How to Make Pastry Tarts (Step by Step Instructions)
Prepare the puff pastry
Begin by thawing the frozen puff pastry, either in the fridge for about 2 hours or on the countertop for 30-45 minutes. When ready to use, gently roll out the sheet on its paper liner, and cut 9 even squares of about 3″x5″ in size. Because these tarts are a bit more rustic, there is no need to roll the dough to change the thickness or size of the sheet. Discard excess.
Add the Fruit
On a parchment lined baking sheet, place each puff pastry square and then sprinkle with the brown sugar; about ¼ -½ teaspoon each square. Place the thinly sliced peaches on top, about 4-5 slices per square, and then sprinkle the peaches with the cinnamon nutmeg mixture.
Bake Peach Tarts
In a 400 degree Fahrenheit preheated oven, bake the peach tarts for 15-20 minutes. the peaches should be soft but not mushy, and the puff pastry edges should be golden brown and puffed up.
Whip the cream cheese topping
While the puff pastry tarts are baking, whip up the light cream cheese topping either in a food processor or with a hand blender. Add the softened light cream cheese and light sour cream to the bowl, along with 1 tablespoon of brown sugar and whip till soft and creamy. Adjust taste by adding a bit more sugar if desired.
Remove the peach tarts from the oven and place on a cooling rack. Allow them to come to room temperature, and then top with a dollop (about 1-2 tablespoons) of the whipped cream cheese topping. If you wish, sprinkle with a few toasted slivered almonds and serve immediately.
Expert Tips for Baking with Puff Pastry
- Make sure the puff pastry stays cold – thaw in the refrigerator for best results, and when ready to use, make sure all the other ingredients are in place and ready to go. If you need to pause tart assembly, put the puff pastry back in the fridge until ready to use again.
- No need to roll out and overhandle the puff pastry. Some recipes call for rolling the pastry dough on a floured surface, or reshaping to a different size or thickness. These peach tarts are meant to be rustic, so just use the puff pastry as is, right out of the package.
- Use a sharp knife when cutting so the layers of the puff pastry don’t stick together and can rise up nice and puffy.
- Handle gently as puff pastry is very delicate and can easily be torn.
- High temperature baking is best to produce enough steam for the pastry dough to rise up as it should.
Why use Light cream cheese & sour cream?
In my recipes, I generally use light sour cream and light cream cheese as alternatives to their full-fat counterparts because they have fewer calories and less saturated fat. This can be beneficial for those looking to reduce their overall fat and calorie intake. However, the “healthier” choice depends on individual dietary needs and preferences. In a recipe like this, there is virtually zero taste difference and you’ll reduce the calories by about 30%, or 40-50 calories.
Recipe Substitutions and Variations
As mentioned in the intro, these puff pastry fruit tarts are great because they are so versatile! Substitute peaches for another stone fruit like plums or apricots.
For a Fall inspired vibe, toss thinly sliced apples or pears in sugar and cinnamon and assemble the exact same way as the peach tarts.
In the Spring, toss fresh berries in a bit of sugar and lemon juice and top on the puff pastry for a dessert bursting with sweetness.
Storing and Reheating Peach Puff Pastry Tarts
For the absolute best tasting results, these peach puff pastry tarts should be eaten within a couple hours of baking. However if you have leftovers and hate to waste them, make sure to follow these storage and reheating tips:
- Wrap tarts individually in plastic wrap and then tin foil. Store in the fridge for up to 3 days.
- To reheat, unwrap and bake in a 350 degree f oven for about 10 minutes, until fruit and pastry is warmed through.
- Note that the pastry may become softer and less “crispy” after storing and reheating.
More Fruit Centered Recipes
- Try these TruFru copycat chocolate covered frozen strawberries.
- In need of a sweet and savory appetizer? Make these watermelon feta skewers!
- Want your fruit in salad form? Our stone fruit salad with a hint of veggies, is a refreshing Summer winner.
- A rustic plum tart is another great dessert option if you are in the mood for more stone fruit sweetness!
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Puff Pastry Tarts Recipe (Made with Peaches)
Ingredients
- 1 Puff pastry sheet cut into 9 3"x5" squares
- 2 Peaches Sliced thinly
- 2 tablespoon Brown sugar divided
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 3 tablespoon Light sour cream
- 2 tablespoon Light cream cheese softened
Instructions
- Start by thawing puff pastry sheet in the refrigerator for 2 hours for best results, or on the counter for 30-45 minutes if in a rush. When thawed and ready to assemble the tarts, preheat the oven to 400 degrees f.
- When puff pastry is thawed but still cold, gently roll out onto it's paper liner, and cut into 9 even squares of approximately 3"x5" in size, discarding the excess.
- Place each cut pastry square on a parchment lined baking sheet. Sprinkle each square with about ¼-1/2 teaspoon of brown sugar, and then gently place the thinly sliced peaches on top, about 4-5 slices.
- Sprinkle fresh peaches with the cinnamon and nutmeg and then bake tarts for 15-20 minutes. Fruit should be soft but not mushy, and puff pastry should be puffed up and a golden brown.
- While the puff pastry tarts are baking, whip up the cream cheese topping by adding the softened cream cheese, sour cream and 1 tablespoon of brown sugar to a bowl. Blend in a food process or with a hand blender until cream cheese mixture is soft and fluffy.
- Remove tarts from the oven and allow to cool for about 20 minutes. Once cooled to room temperature, top with a dollop of the light cream cheese topping and a sprinkle of slivered almonds or other nuts. Serve immediately and enjoy!
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