Little caramelized peach tarts

Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices.

For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
41K 22 4.0
Grade this recipe:

Last modified on: September 11th 2016

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.39 min.1 hour 15 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 4 min.
Little caramelized peach tarts
Preheat the oven to 430°F (220°C).

Roll out the puff pastry and cut circles about 3-4 inches (8-10 cm) diameter, allowing one per peson. A cutter is the best way to do this.

Lay the circles on a baking sheet and dust with icing sugar. Then lay a second baking sheet or wire rack on top to prevent them puffing up too much in the oven.

Stage 2 - 25 min.
Little caramelized peach tarts
Bake for about 25 minutes until the pastry is nicely browned. Set aside.

Stage 3 - 15 min.
Little caramelized peach tarts
Peel 3 peaches (use the same method as for tomatoes.

Slice each peach into 8 segments and trim off the inner edge of each one, as this can sometimes be rather hard where it was next to the stone.

Stage 4 - 4 min.
Little caramelized peach tarts
Melt 50 g butter in a large frying pan on high heat, then add 100 g caster sugar.

Leave to caramelize slightly.

Stage 5
Little caramelized peach tarts
Add the sliced peaches...

Stage 6 - 3 min.
Little caramelized peach tarts
...and sauté for 2 or 3 minutes in the caramel.

Stage 7 - 6 min.
Little caramelized peach tarts
Sit a circle of puff pastry on each plate and arrange the peach slices on top.

Stage 8 - 7 min.
Little caramelized peach tarts
Make a syrup by pouring the juice of 1 orange and ½ lemon into the pan (still on high heat).

Leave to reduce, stirring from time to time, until the syrup thickens.

Stage 9 - 6 min.
Little caramelized peach tarts
Pour over the sliced peaches while still hot.

Stage 10 - 5 min.
Little caramelized peach tarts
Top with a ball or quenelle of vanilla ice cream and serve immediately.
This recipe can be varied with other fruits (citrus segments, for example) and different flavours of ice cream. Another delicious combination is white peaches with fresh mint ice-cream.
Should be eaten immediately.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,327 Kcal or 5,556 Kj22 gr307 gr128 gr
66 %8 %29 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
99 Kcal or 414 Kj2 gr23 gr10 gr
5 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
221 Kcal or 925 Kj4 gr51 gr21 gr
11 %1 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg
How much will it cost?
  • For 6 people : 5.17 €
  • Per person : 0.86 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Peach Melba, Ice-cream Vacherin, Baked Alaska, Profiteroles, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, Beef Wellington, Crusty pistachio, almond and apricot flan, Apple semelles (flat apple tarts), Mirlitons, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gnocchi alla romana, Pork Chops Champvallon style, Nanou's apple and almond cake, How to prevent butter burning during cooking, Mushroom duxelles, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Agen prune cake, Panettone, Apricot jam with vanilla, Butter cream, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
349K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
352K 24.6 51 min. April 8th 2020
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
315K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
477K5 49 min. July 27th 2013
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
254K 24.7 5 hours 29 min. September 10th 2018
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-12-10)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page