Puff Pastry Tarts Recipe (Made with Peaches)
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 naturally lower in calories, filled with fresh fruit, and designed to satisfy your sweet tooth without upending your nutrition goals.
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Servings: 9 servings
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!
Notes
To store and reheat leftovers:
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.
Nutrition
Serving: 1tart | Calories: 187kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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