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Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust… These peach tartlets are a real treat! We used a pre-made puff pastry so it doesn’t get any easier!
These peach pastries taste amazing and sure look like you spent some time making them. Really they come together so quickly (that can be our little secret ;)). The ingredients are simple and you can use drained canned peaches when not in season. Pin and keep this recipe in mind the next time you need a quick peach dessert.
Ingredients for Peach Tartlets:
1 sheet (1/2 lb puff pastry) – I used Pepperidge Farm brand
1 egg, beaten well with a fork
2 large (1/2 lb) fresh peaches (or use canned/drained peaches)
2 Tbsp granulated sugar
1 Tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds
*Watch our easy video tutorial on how to measure correctly
Ingredients for Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)
How to Make Peach Tartlets:
1. Preheat oven to 400˚F. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Cut pastry into 9 equal sized squares and place on parchment lined baking sheet, spacing them 1-inch apart.
2. Beat 1 egg in a small bowl and set aside.
3. Slice peaches into 1/3″ thick slices and place them in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
4. Layer 3 to 4 peach slices over the center of each pastry square, being careful not to get peach juice on the surrounding pastry. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
5. Bake on the center oven rack at 400˚F for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking. Tip: Do not over-bake. It browns very quickly towards the end. Remove peach pastry from oven and let cool on the pan for 10 minutes.
6. While pastry cools, make your vanilla glaze: in a measuring cup with pouring lip, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle every last drop over your warm pastries :).
Easy Peach Tartlets Recipe

Ingredients
- 1 sheet, 1/2 lb puff pastry - I used Pepperidge Farm brand
- 1 egg, beaten well with a fork
- 2 large, 1/2 lb fresh peaches (or use canned/drained peaches)
- 2 Tbsp granulated sugar
- 1 Tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk, or add to achieve desired consistency
Instructions
- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
- Beat 1 egg in a small bowl and set aside.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
- Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
- Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
- While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I find it’s so handy to have a package of puff pastry in the freezer for quick desserts like these peach tartlets, or some of our favorites like these:
Q: What is your favorite recipe to make with puff pastry?
Absolutely delicious! I only had jarred peaches in light syrup so I added a little brown sugar to the mixture. Thank you for sharing your recipe!
Can I use puff pastry shells? I couldn’t find the puff pastry sheets
Hi Ruby! I think that could work too. You may need to keep an eye on them so they don’t burn. They will likely get done faster.
These look fantastic! Altho I hate heating up the oven (which heats up the house) in this hot weather. Would these come out as wonderful if made in a toaster oven?
Hi Chris, I haven’t tried baking this in a toaster over, if you have normal bake mode on yours that may work, but you may need to adjust the time and bake temperature when using the toaster oven since the heating elements are closer.
Can I prepare and refrigerate the tartlets and icing the night before and bake when ready to serve?
Hi Julia! I haven’t tested it that way but I think it could work.
I have been making these for the past couple of years (sorry that I haven’t commented before now). These are amazing!! Everyone who has them, loves them. When fresh fruit is available, I like to try different combos. Just picked up fresh peaches and am making them today. Much thanks for the terrific, easy recipe, Natasha!!
Hi Sheree! Thank you for taking the time to share! I’m so glad you love this recipe.
Everyone LOVED this Dessert! It is so easy and everyone said it could be in a 5 star restaurant! Thank you so much for sharing! You could use any type of fruit for this! Definitely a keeper! ❤️
I’m so glad to hear that, Wendy! Thank you so much for sharing.
Do you think this would work with pecans instead of almonds? Not a big almond fan.
Yes, I think that would work great! 🙂
Hi Natasha, I love to see your videos, you are so funny …!!! Besides your recipes are very good…!!! Thank you and bless you and your family..!!! 🙏🙏🙏
Thank you for that wonderful compliment! You’re so nice, Gloria!
Made these for company and they thought they came from a bakery!
Thanks for the great recipe Natasha and providing such clear instructions along with pictures!
Hi Fatima, thank you for your wonderful comments and feedback. I’m glad to know that the recipe was a huge hit!
Truly easy and delicious! Even my husband who is a tough critic ate just about the whole pan of them- he loved them! Thanks again for another delicious recipe!
Wow! That’s amaaing! I bet this will become a new family favorite!
If I make the peach ones after I bake them can I freeze them and how long
Hi Wanda, we always enjoy these fresh and haven’t tried freezing them. If you happen to try that, I’d love to know how you like this recipe.
Natasha, you inspire me, so many delicious recipes, got to try them
all, you bring the sunshine into my life. Thanks so much
I’m so inspired reading your review. Thank you, Grace!
Have made this many times — it is simple and SIMPLY DELICIOUS!
I use home made canned peaches and apricots are great, too.
Thank you!
I’m so glad you enjoyed it, Nancy! Thank you so much for sharing that with me.
I’ve made several of your recipes & they have all turned out perfectly. I wonder if it’s possible to use premade pie crust rather than the puff pastry for these?
Hi Rebecca, I haven’t tried that so I can’t say for sure, but it might be better to form pockets if using pie crust and make little hand pies.
Thank you so much!!
I made this and it was gone in no time. I have to make a second batch right after the first because they wanted some more!
Great recipe Natashah!
That’s so great! It sounds like you have a new favorite!