Peach tarts recipe | EUROtoday

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Last yr I preserved my very own peaches in syrup which I can use all yr spherical. However, I even have a couple of jars of Opies peaches in my larder – I have to say they’re nearly as good because it will get and outweigh my very own batch. Bottled and tinned fruit like peaches, pears and apricots are a helpful cabinet staple to maintain for a wet day. Try baking them right into a tart like this or use them in a coupe with ice cream and berries or in a basic peach Melba. A packet of Dorset Puff Pastry and a jar of those peaches is all you want for a easy first-class dessert with slightly crème fraîche, ice cream or mascarpone.


Prep time: 5 minutes

Cook time: half-hour




  • 150g ready-rolled all-butter puff pastry
  • 4 bottled or tinned peach halves, juice reserved
  • 30g unsalted butter
  • crème fraîche, mascarpone or ice cream to serve


  1. Preheat the oven to 200C/180C fan/gasoline mark 6.
  2. Unroll the pastry and lower into 4 x 10cm rounds. Place the pastry discs on to a baking tray and prick throughout with a fork. Top each with 1 peach half and bake for quarter-hour.
  3. Meanwhile, pour about 100ml of the juice from the tin or jar right into a small saucepan and simmer over a medium warmth till it’s lowered by half. Add the butter and a pinch of sea salt and blend it in because it melts.
  4. Brush the peaches and pastry with the buttery syrup. Return the tarts to the oven for one more quarter-hour, brushing them once more midway by cooking.
  5. Remove from the oven and switch to serving plates. Give them a ultimate brush with the syrup and serve instantly with the crème fraîche, mascarpone or ice cream.