Mini Peach Rose Tarts with Puff Pastry Recipe
These Mini Peach Rose Tarts are elegant, bite-sized pastries made by rolling thinly sliced peaches in puff pastry dough sprinkled with cinnamon sugar and butter. Perfectly baked to golden perfection, these beautiful tarts combine the natural sweetness of peaches with a flaky, buttery crust, making a stunning dessert that’s as delightful to look at as it is to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Dough and Filling
- 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, thinly sliced and patted dry)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the tarts.
- Prepare Dough Strips: Lightly dust the cutting board with flour. Roll out the puff pastry and cut it into six strips, each measuring approximately 12 inches by 1 ½ inches. Keep unused strips refrigerated to maintain dough firmness.
- Apply Cinnamon Sugar Butter: Mix the unsalted butter, dark brown sugar, and ground cinnamon together. Lightly brush this mixture across the top half of each dough strip, using minimal amount to act primarily as glue to hold the peach slices without making the dough soggy.
- Add Peach Slices: Arrange the thin peach slices on the top half of the dough strip, overlapping each slice by about ¼ inch. Leave about ½ inch of dough uncovered at the edge to aid rolling.
- Fold Dough: Fold the bottom half of the dough strip over the peach slices, covering their bottom edges.
- Roll Into Roses: Starting from one end, gently roll the dough into itself to form a coiled rose shape with the peach slices displayed attractively on the outside.
- Place in Muffin Tin: Set each rolled tart into individual muffin tin cups to maintain shape while baking.
- Bake: Bake the tarts for 15 to 20 minutes, or until the puff pastry is golden brown and the peaches are cooked through.
- Cool Tarts: Remove the muffin tin from the oven and let the tarts cool completely to set their shape.
- Remove from Tin: Use a butter knife to gently loosen each tart from the edges of the muffin tin. Carefully pop each tart out and serve.
Notes
- Ensure peach slices are patted dry to prevent soggy pastry.
- Use ripe but firm peaches to maintain structure and avoid mushiness.
- Do not over-brush the cinnamon sugar butter mixture to avoid sogginess in the tart.
- These tarts are best served the same day they are made for optimal texture and flavor.
- Can be made with other firm stone fruits like nectarines or plums as an alternative.