Easy Peach-Basil Puff Pastry Tarts
Summer fruits really are the best, and luckily for us, peach season lasts a solid few months. Combine that with some garden fresh herbs, and you have yourself a fresh and delicious dessert, with very low effort. Enter these peach-basil puff pastry tarts.
If you’ve ever been nervous to work with puff pastry, don’t be! It’s fun to make your own homemade, but in a pinch, head to the freezer aisle of your nearest grocery store. The great thing is, even though traditionally puff pastry is made with layers of butter, there are vegan options for purchase as well. We love a versatile dessert moment!
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PEACH-BASIL PUFF PASTRY TARTS
These puff pastry tarts couldn’t be simpler, or more delicious. We’re using store-bought puff pastry, filling it with a quick peach-basil curd, and topping with fresh whipped cream (it’s two ingredients and a whisk!).
You can top your whipped cream with slices of fresh peaches, as is, or macerate them in a little brown sugar, salt, and some more fresh basil. Macerating fruit helps to bring out their flavors, making any extra peachy punch on top of these tarts.
Why do I need to puree the peaches before making peach curd? Pureeing the peaches will bring out more of their water at the start. Since peaches are very watery, you want to cook them down with the other ingredients, so you don’t end up with a curd that is too runny.
INGREDIENTS
- Peaches: Fresh and juicy for both your curd and topping
- Light Brown Sugar: To bring that deep, sweetness
- Egg + Yolk: Acts to thicken and create a silky curd, as well as gives the perfect golden finish to your tarts
- Lemon Juice: Aids in thickening your curd
- Salt: Flavor amplifier
- Unsalted Butter: Acts as both a thickener and adds richness to your curd
- Fresh Basil: For a delicious herby bite (paired perfectly with the fresh peaches)
- Puff Pastry: Store-bought to keep it easy, making for the flakiest shell
- Heavy Cream: Whisked into whipped cream
- Powdered Sugar: To smoothly sweeten the whipped cream
Why do you place a baking sheet over your muffin tin when baking? The weight of the baking tray will help to keep your puff pastry in place and allow it to hold its shape as it bakes. Giving you those nice tart cups to fill with your curd, whipped cream, and fresh peaches!
HOW TO MAKE PEACH-BASIL PUFF PASTRY TARTS
Plan to make your peach-basil curd a least 4 hours in advance. This will allow it time to chill and thicken in the fridge.
Making your curd is really easy! Add your chopped peaches to a deep pot and use an immersion blender to blend them until they are sauce-like. Add in your brown sugar, egg, egg yolk, lemon juice, and salt and whisk together.
Place your pot over medium heat and whisk continuously for 5-7 minutes. It will thicken as you whisk it, but make sure to cook it slowly (you don’t want it to boil). Your curd is done cooking once it reaches a temperature of 170F-175F.
Remove your curd from the stove and tear in your fresh basil. Give a stir and leave to steep for 10 minutes. In a bowl, place your cubed butter. Place a fine mesh strainer over the bowl and pour your curd through it. Use a spatula to press through as much as you can. All that should be left in the strainer should be pulpy bits, peach skin, and basil leaves. Discard this and stir your curd and butter together.
Place your easy peach curd in the fridge to chill. If making more than a few hours ahead, store in a glass jar or sealed container to keep it fresh.
Preheat your oven to 350°F and flip over a 12-cup muffin tin, so the cups are facing upwards. Grease four of the cups. Thank you to the Caketoonist for this baking hack!
Unfold your puff pastry on a lightly floured surface and gently roll out. The goal here is to give it a little stretch to reshape it after it’s been in the box, no extreme rolling here. Using 4-inch round cookie cutters, cut four round shapes out of your dough.
Mold each circle over your greased muffin tins, gently pressing to shape them to the mold. Beat together your egg and a splash of milk or water. Brush your egg wash on the tops and sides of each of your puff pastry cups. Place a sheet of parchment paper over the puff pastry, and gently top with a baking sheet.
Place in the middle rack of your oven and bake for 12 minutes. At this point, remove the baking sheet and parchment paper and bake the pastry uncovered for 5 more minutes. You’re looking for a nice golden color on your pastry. Allow the pastry to cool on the muffin pan for 5 minutes before twisting and removing to a wire rack to cool completely.
Slice your remaining peach and add it to a bowl with the rest of your brown sugar, salt, and chopped basil. Stir and leave to sit for 5 minutes to bring out that peach flavor.
In a bowl, whisk together your heavy cream and sifted powdered sugar until light and fluffy. Set aside in the fridge until ready to assemble.
To assemble your peach-basil puff pastry tarts, place your baked shells on a plate and fill each ⅔-¾ of the way full with your peach-basil curd. Top with whipped cream and the macerated peaches, and sprinkle with extra brown sugar if desired. Enjoy!
3 reasons you’ll love this dessert
TIPS & VARIATIONS
- Peaches are very watery. It’s important to give your curd enough time to cook out some of that water, so it will set properly in your tarts. I use a digital thermometer to check my curd for doneness. When ready, it should read between 170F – 175F!
- It’s important that you make your peach curd a few hours in advance so it has time to cool before you add it to your baked pastry shells. You don’t want to pour hot liquid into the puff pastry and risk it becoming soggy.
- I don’t recommend making this with dried basil; the flavor just isn’t quite the same, but you’re welcome to give it a go. Also, if you prefer to make these without the basil entirely, simply omit it from the recipe below, easy peasy!
- When forming your puff pastry on your inverted muffin tins, don’t be afraid to really mold the dough against the tins. You don’t want to handle it too much, but note that your dough will shrink up a little as it bakes.
- No baking weights needed! By using the baking sheet partway through the bake, it will help to shape the puff pastry and keep it from popping out of the muffin tins.
- Once you remove your baking sheet partway through the puff pastry baking, check for doneness based on the color of your pastry. You’re looking for a nice golden color, so if you need to add a few extra minutes, do it!
MAKING AHEAD & STORING
Your peach curd can last in a sealed container in the fridge for up to two weeks or in the freezer for up to a year. If using frozen, thaw your curd overnight in the fridge before filling your tarts.
Once assembled, these peach tarts are best enjoyed the same day. You can place extras in the fridge, in a sealed container, for 1-2 days.
MORE FRUIT RECIPES
For a yummy twist on a classic loaf, try this Lemon Rosemary Loaf Cake packed with tangy, herby goodness and topped with a tart lemon glaze. Want something just for you? This easy, single-serve Cranberry Pie with a graham cracker crust, cranberry filling, and whipped cream is just for you! If you have guests over for brunch or afternoon tea, these Lemon Earl Grey Scones are the perfect addition to your lineup.
Equipment
- 12-cup Muffin Tin
- Immersion Blender
- Pot
- Spatula
- Cutting Board
- Rolling Pin
- Knife
- Measuring Cups
- Measuring Spoons
- 4-inch round cookie cutter
- Pastry Brush
- Mixing Bowls
- Spoon
- Whisk
Ingredients
- ¾ cup ripe peaches chopped (approx 1-2 peaches)
- ¼ cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp fresh lemon juice
- ⅛ tsp salt
- 2 tablespoons unsalted butter cubed
- 2-3 fresh basil leaves
- 1 sheet puff pastry chilled but thawed
- 1 egg
- 1 peach sliced
- ¼ tsp brown sugar plus extra for topping
- Pinch salt
- 2 basil leaves chopped
- ½ cup heavy cream
- 1 tbsp powdered sugar
Instructions
- *Note: Make your peach-basil curd at least 4 hours in advance, so it has time to chill and thicken in the fridge*
- For your curd, place your chopped peaches into a deep bowl and with your immersion blender, pulverize them into a sauce-like consistency. Add your brown sugar, egg, egg yolk, lemon juice, and salt to the bowl and whisk together.
- Pour your curd mixture into a pot and place over medium heat, whisking continuously for 5-7 minutes, until thickened. Keep your temperature consistent; you don’t want to boil your mixture and risk it curdling. Your curd is done once it reaches between 170°F – 175°F
- Once your curd has thickened, remove from the heat and tear in your 2-3 leaves of fresh basil. Stir and leave to sit for 10 minutes.
- Place your cubed butter into a heat-safe bowl or pitcher and place a fine mesh sieve over top. Pour your curd through the sieve, using a spatula or spoon to press the mixture through. Whisk the butter and the peach mixture together. Discard the pulp/leaves left in the strainer.
- Allow your curd to cool at room temperature for 10 minutes, then cover and place in the fridge to chill completely.
- Preheat oven to 350°F. Flip your muffin pan over, so the cups are sticking up, and grease four of the cups
- Lightly flour your counter and unfold your puff pastry dough onto it. Give it a light roll with a rolling pin, then use your 4-inch cutter to cut out 4 round shapes.
- Mold your shapes over the top of each greased muffin cup, gently pressing to shape along the mold
- In a bowl, beat your egg with a splash of milk or water. Brush your egg wash all over the exposed dough on the muffin cup. Cover your pan with parchment paper and a baking sheet
- Place in the oven on the middle rack and bake for 12 minutes. Remove the baking sheet and parchment paper and bake for an additional 5 minutes
- Remove from the oven and allow the pastry to cool on the pan for 5 minutes before gently removing each shell and placing on a wire rack to cool completely
- Slice your remaining peach and add it to a bowl with your brown sugar, salt, and chopped basil. Stir and leave to sit for at least 5 minutes. This will amplify the peach flavor and bring out some extra juices
- In a medium bowl, add your heavy cream and sift in your powdered sugar. Whisk until you have medium-soft peaks (aka the whipped cream holds its shape without running right off the whisk)
- To assemble your peach-basil tarts, divide your chilled peach curd evenly among the four puff pastry cups. Top with whipped cream and some of your macerated peaches. Sprinkle with extra brown sugar and enjoy!
