Peach tartlets with apricot glaze

    32 min

    This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples or pears.

    4 people made this

    Makes: 18 tartlets

    • 1 (500g) packet frozen puff pastry, thawed
    • 240g apricot jam, divided
    • 2 peaches - peeled, pitted, and thinly sliced, or more as needed
    • 2 teaspoons hot water, or as needed

    Prep:10min  ›  Cook:12min  ›  Extra time:10min cooling  ›  Ready in:32min 

    1. Preheat oven to 200 C / Gas 6. Line 2 baking trays with baking parchment.
    2. Slice the puff pastry into nine 8cm squares. Dab a small amount of apricot jam into the centre of each square. Fan 3 slices of peach over the jam, leaving a slim border of pastry exposed. Spoon a small amount of apricot jam over the peach slices.
    3. Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
    4. Thin remaining apricot jam with 2 teaspoons hot water in a small bowl to make a glaze.
    5. Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking tray. Cool tartlets on a wire rack before serving, about 10 minutes.

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    Reviews in English (2)


    Lovely!! I used a bit too much jam and it spread all over the pastry. So, I advise following the amounts written to make sure they have that border. Otherwise, you'll need a knife and fork to eat them. Thank you for the recipe.  -  28 Jun 2017  (Review from Allrecipes US | Canada)


    The quickest dessert I've ever made ! And it is so yummy. I happen to usually have puff pastry in my freezer and couple of kinds of jam in the fridge. So this is going to be my go to recipe when ever a last minute dessert is needed.. I have made this dessert few times already, using peaches, plums and lately blackberries. The 1st couple of time making it, the jam leaked an made the pastry little bit soggy. Then I reduced the amount of jam, underneath the fruit, using less than half a teaspoon, and that was perfect. The tartelettes were crispy and had plenty of taste and shine from the jam.  -  17 Jun 2016  (Review from Allrecipes US | Canada)