If you’re looking for a dessert that feels fancy but is surprisingly easy to whip up, you’re going to love this Peach Rose Tarts with Puff Pastry Recipe. I first made these on a lazy weekend afternoon when I had some ripe peaches lying around, and they instantly became one of my favorite treats to share with friends. The way the puff pastry crisps up, paired with tender curls of peach and a hint of cinnamon, is just pure magic in every bite.

What makes this recipe truly special is how approachable it is — even if you’ve never handled puff pastry before, I’ll walk you through each step so you feel confident. These Peach Rose Tarts with Puff Pastry Recipe are perfect for impressing at brunches, afternoon teas, or even a casual dessert after dinner. Trust me, once you try this combination, peeling and slicing peaches like roses will become your new favorite kitchen skill.

Ingredients You’ll Need

Each ingredient here plays a key role in creating those delicate, flaky little tarts bursting with flavor. Having quality puff pastry and ripe but firm peaches will really make a difference, so keep an eye out for those when you shop.

Unsalted butter: I use it at room temperature to help soften the sugar and spices mixture that forms the base of the tart.
Dark brown sugar: Adds a warm depth of sweetness that pairs beautifully with the peaches and cinnamon.
Ground cinnamon: Just the right hint to complement the fruit without overpowering it.
Puff pastry dough: Half a pack (about 200 grams) is perfect for making these mini tarts. Be sure it’s thawed but still cold for easier handling.
Flour: For dusting the board to prevent the puff pastry from sticking while you shape your tarts.
Ripe but firm peaches: Firmness is key so your rose slices hold their shape while baking. I slice them paper-thin and dry the slices with a towel to avoid soggy pastry.

Variations

One of the best things about this Peach Rose Tarts with Puff Pastry Recipe is how easy it is to tweak for different tastes or occasions. I love experimenting and encourage you to make it yours.

Berry rose tarts: Swap peaches for thinly sliced strawberries or raspberries for a vibrant twist. I made these once for a spring brunch, and the berries gave a lovely pop of color and tartness.
Vegan version: Use plant-based butter and check the puff pastry is vegan-friendly. I’ve done this for a friend’s dietary needs and no one missed the dairy.
Gluten-free adaptation: If you find a good gluten-free puff pastry, it works here as well. Just make sure it handles rolling and slicing well to keep those beautiful rose shapes intact.
Spice it up: A pinch of nutmeg or cardamom mixed with cinnamon can give the tarts another layer of warmth – perfect for autumn vibes.

How to Make Peach Rose Tarts with Puff Pastry Recipe

Step 1: Prep Your Peaches like a Pro

Start by pitting and quartering your peaches, then thinly slice each quarter so you have delicate, flexible strips. Pat each slice dry gently with a paper towel – this step is a game changer to prevent the puff pastry from getting soggy later on. I find it helps the peach “petals” hold their shape better too when you roll them up.

Step 2: Mix the Sugar & Spice Base

In a small bowl, blend the room temperature butter, dark brown sugar, and cinnamon to form a smooth, buttery paste. This mixture will become the foundation of flavor for your tarts, so take your time mixing to fully incorporate the sugar and spice.

Step 3: Prepare and Cut the Puff Pastry

Lightly dust your work surface with flour to keep things from sticking. Roll out the puff pastry gently to smooth it, then cut into strips about 2 inches wide. Remember, cold puff pastry can be delicate, so handle it with care but work quickly to keep it from warming up too much.

Step 4: Assemble Your Peach Roses

Spread a thin layer of the butter-sugar-cinnamon mix onto each pastry strip. Then, arrange the peach slices along one edge, overlapping slightly so they look like rose petals. Roll the strip carefully from the peach-lined edge to the other side, creating a rose shape. If any peach slices stick out at the top, tuck or trim them nicely — this helps your “flower” look tidy.

Step 5: Bake to Golden Perfection

Place your assembled roses upright in a greased muffin tin or on a baking tray lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the puff pastry is golden and puffed, and the peaches are tender. Keep an eye on them near the end so you catch that perfect golden hue without overbaking.

How to Serve Peach Rose Tarts with Puff Pastry Recipe

Peach Rose Tarts with Puff Pastry Recipe - Recipe Image

Garnishes

I love to dust these tarts with a light sprinkle of powdered sugar right before serving—it adds a beautiful, delicate touch. Sometimes, I drizzle a little honey or warm caramel sauce on the side, which balances the cinnamon and peach flavors perfectly. Fresh mint leaves can add a pop of color and freshness if you’re feeling fancy.

Side Dishes

These Peach Rose Tarts with Puff Pastry Recipe pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for extra indulgence. For a brunch or afternoon tea setting, serve alongside a cup of chai tea or a fresh cup of coffee to highlight those warm cinnamon notes.

Creative Ways to Present

For a special occasion, I like arranging these tarts on a beautiful slate platter and garnishing with edible flower petals for an extra wow factor. You could also nestle a few fresh peach slices and sprigs of thyme around the platter for a rustic, garden-fresh presentation that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 2 days. The puff pastry can soften a bit over time, but reheating helps bring back some of the crispiness. Just make sure they’re completely cool before covering to avoid steam making the pastry soggy.

Freezing

In my experience, these tarts freeze pretty well if you wrap each one individually in plastic wrap and then place them in a freezer-safe container. When you’re ready to enjoy them, thaw overnight in the fridge and reheat in the oven to get that flaky texture back.

Reheating

I reheat my leftover Peach Rose Tarts in a 350°F (175°C) oven for about 10 minutes. This method crisps up the pastry nicely without drying out the peaches. Avoid microwaving if you want to keep the layers flaky!

FAQs

Can I use canned peaches for this Peach Rose Tarts with Puff Pastry Recipe?

While fresh peaches are ideal because of their firmness and flavor, you can use canned peaches if they’re drained well and patted dry to avoid soggy pastry. However, canned peaches tend to be softer, so your rose shapes might not hold as well during baking.
Do I need to thaw the puff pastry before making these tarts?

Yes, it’s best to thaw puff pastry in the refrigerator until it’s pliable but still cold. This makes it easier to handle and helps the layers puff up nicely when baking.
Can I prepare these tarts ahead of time before baking?

Absolutely! You can assemble the tarts and store them in the fridge for up to a day before baking. Just cover them loosely with plastic wrap to prevent drying out.
What if I don’t have dark brown sugar—can I use light brown sugar or granulated sugar?

Light brown sugar works well too and will still give you that lovely caramel flavor. Granulated sugar lacks the molasses content and won’t provide the same depth, but if that’s your only option, it will still sweeten the tarts.
How thin should I slice the peaches for the rose shapes?

The thinner, the better! Aim for paper-thin slices so they’re flexible enough to roll without breaking. I use a sharp paring knife and take my time to get evenly thin slices.

Final Thoughts

Making Peach Rose Tarts with Puff Pastry Recipe feels like crafting little edible bouquets, and I adore how they bring a bit of elegance to any moment—without requiring hours in the kitchen. The crisp puff pastry, tender spiced peaches, and the satisfying process of rolling those petals into roses all come together into something truly delightful. I hope you give this recipe a try and discover how rewarding (and delicious) it is to make dessert that looks as good as it tastes. Happy baking, friend!

Peach Rose Tarts with Puff Pastry Recipe

★★★★★ 4.8 from 147 reviews

Author: Touba
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Peach Rose Tarts are elegant mini desserts made with buttery puff pastry, sweet spiced peaches, and a touch of cinnamon sugar. Perfect for impressing guests or treating yourself, they combine flaky pastry and tender peach slices folded delicately to resemble roses. A simple yet stunning dessert that celebrates fresh peaches in a beautiful presentation.

Ingredients

Scale

Puff Pastry Base

1/2 pack of puff pastry dough (about 200 grams)
Flour (for dusting the cutting board)

Filling and Topping

2 ripe but firm peaches (pitted, quartered, cut into thin slices, each slice patted dry)
1 Tablespoon unsalted butter (room temperature, 14 grams)
1 Tablespoon packed dark brown sugar (11 grams)
3/4 teaspoon ground cinnamon (2 grams)

Instructions

Prepare the peaches: Start by washing, pitting, and quartering the peaches. Slice the peach quarters very thinly and gently pat each slice dry with a paper towel to remove excess moisture. This will help the peaches hold their shape when baked.
Mix the sugar and cinnamon: In a small bowl, combine the dark brown sugar with ground cinnamon. This mixture will add a warm, sweet spice to the peaches and pastry.
Prepare the puff pastry: Lightly flour your cutting board and roll out the puff pastry dough to smooth it slightly. Cut the dough into strips approximately 1.5 inches wide and long enough to hold the peach slices arranged in a rose shape.
Assemble the tart roses: Spread a thin layer of softened unsalted butter over each pastry strip. Sprinkle the brown sugar and cinnamon mixture evenly atop the buttered dough. Arrange the peach slices overlapping along one edge of each strip, peach skin side out, creating a row that resembles rose petals.
Roll and shape: Carefully lift the edge of the strip with the peaches and gently roll the dough to form a tight spiral, making the peach slices fan out like rose petals. Seal the edge at the bottom to keep the rose shape intact.
Bake the tarts: Place the assembled peach roses upright in a muffin tin or on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 35-40 minutes or until the pastry is golden brown and fully cooked, and the peaches are tender and caramelized.
Cool and serve: Allow the peach rose tarts to cool slightly before removing them from the tin. Serve warm or at room temperature as a beautiful dessert or elegant snack.

Notes

Use firm but ripe peaches to ensure the slices hold their shape during baking.
Patting peach slices dry is crucial to avoid soggy pastry.
Consider dusting with powdered sugar or drizzling with honey before serving for added sweetness.
These tarts can be made a few hours ahead and warmed gently before serving.
If puff pastry is frozen, thaw it completely in the refrigerator overnight for best results.

Keywords: peach rose tarts, puff pastry dessert, mini fruit tarts, cinnamon sugar peaches, elegant fruit tart, baked peach pastries