These Peach Rose Tarts have all of the flavors of a peach tart rolled up into beautiful summer peach dessert.

All of the flavors of a peach tart rolled up into beautiful peach rose cups. Puff pastry and fresh peaches and rolled up to create sweet peach roses. This is the perfect summer peach recipe!

We’re in the dog days of summer now and after a long dreary spring I’m not complaining! Other than the sunshine and the heat one of my favorite things about the summer is fresh peaches. Ripe, sweet peaches from the farmer’s market that are drip juicy goodness down your chin when you bite into them. I usually eat them sliced up with just a little sugar sprinkled on top, or baked into a simple cobbler but I’ve had this idea percolating in the back of my head since I saw these Apple Roses I’ve been wanting to try it with peaches.

All of the flavors of a peach tart rolled up into beautiful peach rose cups. Puff pastry and fresh peaches and rolled up to create sweet peach roses. This is the perfect summer peach recipe!

It’s pretty easy but it does take a little time. You start by thinly slicing a peach and sprinkling the slices lightly with sugar. Then you roll a puff pastry sheet out until it is about 1/4″ thick and slice it into 3 inch strips. One strip at a time layer the peach slices across the pastry dough leaving the bottom half bare. Brush the exposed dough with butter, sprinkle a little more sugar and then fold the dough up over the bottom half of the peaches. Gently roll the puff pastry up and you have a lovely peach rose tart. I brushed the outside with a little egg wash to help it brown and then dropped each tart into a greased muffin tin and then baked them in a 375°F oven for 40-45 minutes until the dough was completely cooked.

All of the flavors of a peach tart rolled up into beautiful peach rose cups. Puff pastry and fresh peaches and rolled up to create sweet peach roses. This is the perfect summer peach recipe!

When they were done baking I let them cool for a few minutes and then popped them out of the muffin pan and sprinkled them with powdered sugar. They turned out beautiful and delicious just like I knew they would!

Peaches SQUARE

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Peach Bourbon Arnold Palmer from Kleinworth & Co.

Peach Margarita Sorbet from Cooking with Curls

Peach Rose Tarts from Home.Made.Interest.

Raspberry & Peach Cobbler from Sugar & Soul

Light Peach & Berry Tart from The Creative Bite

Peach Vanilla Jam from Celebrating Sweets

Sparkling Peach Cucumber Lemonade from Life is but a Dish

Grilled Peach Bellini from Nomageddon

Peach Shinesicles from Frugal Foodie Mama

Easy Peach Cobbler from Julie’s Eats & Treats

Peach Ice Cream from Liz on Call

Peach Sangria from Around My Family Table

Grilled Peach Panzanella Salad from A Simple Pantry

That’s not the only peach recipe I have for you today. We’ve teamed up with a fun group of talented bloggers to bring you a whole bushel of summer peach recipes and every single one of them looks amazing!

Servings: 6
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins

Peach Rose Tarts

Puff pastry and fresh peaches and rolled up to create sweet peach roses. This is the perfect summer peach recipe!
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Ingredients

  • 1 Puff pastry sheet, thawed
  • Flour for rolling out puff pastry
  • 2-3 Peaches
  • ¼ cup Sugar, granulated
  • ¼ cup Butter, melted
  • 2 tablespoons Powdered sugar
  • 1 Egg
  • 2 tablespoon Water

Instructions

  • Preheat the oven to 375°F
  • Sprinkle some flour on a flat surface and roll the puff pastry out until it is about ¼” thick.
  • Cut the peaches in half and remove the pit. Thinly slice the peaches and sprinkle them with a bit of the sugar.
  • Cut the pastry dough into 3’ strips, you should get 5- 6 out of a sheet of puff pastry.
  • Place the peaches on the top third of the dough then brush butter over the peaches and the bottom portion of the dough.
  • Sprinkle the peaches with a little more sugar then fold up the bottom portion of the dough.
  • Gently roll the puff pastry up sealing the edge when you get to the end.
  • Mix together water and egg to make an egg wash and brush each rose tart with egg wash. Place each tart in a greased muffin cup.
  • Bake for 40-45 minutes or until dough is completely cooked in the center of the tart.
  • Remove from oven and let the tarts cool before removing them from the muffin tin.
  • Sprinkle with powdered sugar (optional) and enjoy!

Nutrition

Calories: 365kcal, Carbohydrates: 34g, Protein: 4g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 47mg, Sodium: 180mg, Potassium: 130mg, Fiber: 1g, Sugar: 15g, Vitamin A: 8.8%, Vitamin C: 4%, Calcium: 1.3%, Iron: 7.2%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert

This grapefruit tart recipe is a little bit of sunshine. The bright, sweet and tart flavor of the Florida grapefruit goes perfectly with the flaky golden thyme shortbread crust.
This tart recipe is so easy to make and is perfect as a wholesome snack or dessert. Made with fresh fruit, greek yogurt, honey and granola it is a tart recipe that both kids and adults will enjoy.

kat

 

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