I. love. peaches.
If you didn’t know this about me, now you do. But I remember the first time where I ever was infatuated with a fruit. I wanted peach-scented candles, peach-scented body spray, and I wanted to eat peaches ALL. THE. TIME. From the years 2000-2007, peaches held the title of my favorite fruit, knocking strawberries clean out of the way.
This easy, three ingredient peach tart will ensure you’re a hit at baby showers, garden parties, and regular brunches. Puff pastry. cinnamon bun spread, and fresh ripe peaches.
But I never knew what an in-season peach tasted like, until a few years ago. Save the beauties from Urban Agrarian, I had never been able to catch a ripe peach in Whole Foods or Sprouts. Until last year, Mike came home with a palette of peaches from Colorado. He told me he split a box with a co-worker from a truck that came through the city that weekend. And from the first bite, I was hooked.
First of all, the peach SMELLS like a peach, which is very important. One time I was in Crest and a woman told me, if they don’t smell like a peach, they don’t taste like a peach. And I will take that with me to the grave. Second of all, the peach is so juicy and flavorful, it will have you questioning how many peaches are ok to eat in a day. 4? 5? Where can I stop? Every minute the peach teeters on ripe vs. rotten. I can not let this go to waste! AND! Where did this mysterious truck from Colorado come from? Is there a website with the schedule? How did he find out about it?
So this year, I also got an email from one of my co-workers offering to pick up peaches from this mysterious peach truck. I immediately bought a case. $35, and zero regrets.
This may be one of the easiest recipes I’ve ever posted, but it will give you Ina Garten-level street cred in the world of stone fruit tarts. It’s only three ingredients, all of which can be found at Trader Joe’s right now. If you don’t have access to a TJ’s – don’t fret. You can easily swap out the fruit and cinnamon spread for whatever your little heart desires. But it’s real good with ripe peaches.
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1 sheet puff pastry defrosted
- 5 peaches sliced thinly
- 2 tsp cinnamon bun spread
- 1 tbsp sparkle sugar
- 2 tsbp butter
Ingredients
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|
- Defrost puff pastry overnight in the fridge. Pastry should be cool to the touch.
- Preheat oven to 400 degrees, or whatever the puff pastry instructions advise
- Slice peaches thinly.
- Lay out puff pastry on a cookie sheet on a piece of parchment paper or silpat. Score a half inch border around so it will allow the puff pastry to rise in the oven.
- Inside the scored area, spread your cinnamon bun spread (or just cinnamon and sugar). Layer the peaches around in a visually appealing way.
- Top with sparkle sugar and small cubes of butter.
- Bake for 35 minutes. Let cool for 5, and serve warm with ice cream or whipped cream.
