Name: Fresh Peach Tartlets
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1 1/4 cups All-purpose flour (Opt for unbleached flour for better flavor.); 1/2 cup Unsalted butter, cold and cubed (Cold butter is key for a crispy texture.); 1/3 cup Powdered sugar (Important for that melt-in-your-mouth texture.); 1 large Egg yolk (For richness in the tart dough.); 1-2 tablespoons Cold water (Use only enough to bring the dough together.); 1 pinch Salt (To balance flavors.); 1 cup Milk (Base for the custard.); 2 Egg yolks (Gives custard its rich taste.); 1/4 cup Sugar (Sweetens the custard.); 2 tablespoons Cornstarch (Thickens the custard.); 1 teaspoon Vanilla extract (Adds flavor.); 1 tablespoon Unsalted butter (For added creaminess.); 3-4 Fresh ripe peaches, thinly sliced (Fragrant freestone peaches are best.); 1/4 cup Apricot (or peach) jam (For glazing the peaches.); 1 tablespoon Water (To thin the jam for glazing.); Shredded coconut or crushed nuts (For added texture.)

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The Sweetest Taste of Summer: Fresh Peach Tartlets

I still remember the first time I tasted a truly ripe summer peach—the kind that drips juices down your chin before you even get a chance to savor it. Every summer, that memory returns in full force when the market stalls are overflowing with those velvety, sun-warmed orbs. That’s exactly why I can’t resist baking Fresh Peach Tartlets. There’s something magical about turning fresh, juicy peaches into an easy dessert that looks too pretty to eat (but trust me, you’ll want to). If you love creating homemade desserts that celebrate the best of the season, this fresh peach tartlet recipe will become your new go-to.

Why You’ll Adore This Fresh Peach Tartlet Recipe

Let me tell you why this peach tartlet recipe is a summer must-bake that never fails:

It’s a Slice of Sunshine: Each tartlet captures all the sweetness and fragrance of fresh peaches—there’s no better way to celebrate peach season!
So Simple, Yet Impressively Gorgeous: Don’t let the fancy looks fool you. These delicious tartlets are surprisingly easy to whip up, even if you’re not a seasoned baker.
Perfect for Sharing (or Not!): Each tart serves one, making them ideal for picnics, brunches, or just a special treat at home (I definitely don’t judge if you sneak one with your morning coffee).
Soft, Crisp, and Creamy All At Once: The buttery homemade tart crust, silky vanilla custard, and tender peach slices combine for a dreamy bite every single time.

Ingredients You’ll Need for Fresh Peach Tartlets

Let’s talk ingredients and a few little tricks to make your fresh peach tartlets shine:

All-purpose flour (1 1/4 cups): The base of your lovely, flaky tart shells. Opt for unbleached flour for a slightly heartier flavor (homemade tart crust is totally worth it!).
Unsalted butter (1/2 cup, cold and cubed): Cold butter is key for those perfect, crisp layers—cut it into small cubes straight from the fridge.
Powdered sugar (1/3 cup): Adds just the right touch of sweetness to the tart dough (never skip this in dessert recipes for that melt-in-your-mouth texture).
Large egg yolk: Helps bond the tart dough together for extra richness.
Cold water (1–2 tbsp): Use just enough to bring the dough together—chilled water keeps the crust flaky.
Pinch of salt: Because every dessert needs a little balance.
Milk (1 cup): The base for your lush vanilla custard filling.
Egg yolks (2): These give the custard its signature golden hue and rich taste.
Sugar (1/4 cup): Sweetens the custard without overpowering the delicate peaches.
Cornstarch (2 tbsp): Helps thicken the vanilla custard perfectly.
Vanilla extract (1 tsp): For that warm, comforting aroma.
Unsalted butter (1 tbsp): Adds silkiness to your custard filling.
Fresh ripe peaches (3–4, thinly sliced): Trust me, fragrant freestone peaches are easiest to slice, but any variety will work if they’re nice and ripe—this is the star of the show!
Apricot (or peach) jam (1/4 cup), plus 1 tbsp water: For that gorgeous glaze on top that makes each peach slice shine.
Optional garnish: Shredded coconut or crushed nuts, because who doesn’t love a little extra pizazz?

Step-by-Step Guide: Making the Perfect Fresh Peach Tartlets

Here’s how to create these homemade peach tartlets in your own kitchen—just follow along:

Make the Tart Shells:
- In a large bowl, combine the flour, powdered sugar, and a pinch of salt.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips (I go hands-on for that rustic touch!), work the butter until the mixture looks like coarse crumbs.
- Add the egg yolk and drizzle in 1 tablespoon of very cold water. Gently knead just until the dough comes together—add a little more water if it’s too crumbly. (Don’t overwork it—less is more for tender crusts!)
- Pat the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut circles to fit your tartlet pans, pressing them gently into place.
- Prick the bases with a fork. Line with parchment and fill with baking weights or dried beans.
- Bake in a preheated 350°F (175°C) oven for 15 minutes, then remove parchment and weights. Bake 5 more minutes until lightly golden. Set aside to cool.
Make the Custard Filling:
- Heat the milk in a small saucepan until just warm (not boiling).
- In another bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
- Gradually pour in the warm milk, whisking constantly so you don’t scramble the eggs (slow and steady wins here).
- Return everything to the saucepan and cook over medium heat, stirring continually, until the custard thickens—don’t walk away, it happens quickly!
- Remove from heat, stir in the butter and vanilla, and let cool to room temp.
Assemble the Tartlets:
- Spoon cooled custard into each tart shell, smoothing out the top.
- Arrange thin peach slices in a spiral pattern or get creative—let the peaches steal the show!
Glaze & Finish:
- Warm jam with water in a small saucepan or microwave until melted and smooth.
- Using a pastry brush, gently coat the peaches with the warm jam for that bakery-worthy sheen.
- Garnish with shredded coconut or crushed nuts if desired.
Chill in the fridge for at least one hour before serving. These tartlets are best enjoyed cold—a truly refreshing dessert for hot days.

My Secret Tips and Tricks for Fresh Peach Tartlet Success

Use Ripe, In-Season Peaches: Local peaches are juicier and so much more flavorful—your peach tartlet will thank you!
Keep the Butter Cold: For a melt-in-your-mouth, crisp tart base, don’t let the butter soften before you cut it into the flour.
Don’t Skip the Glaze: Brushing peaches with warm apricot jam not only makes them glossy (like those gorgeous bakery tartlets), but also keeps the fruit looking fresh.
Custard Must Be Cool: Let your vanilla custard completely cool before assembling—warm filling can make the tart shells soggy.
Make Ahead: Both the tart crust and custard can be prepared a day ahead (just keep them separate and assemble when you’re ready to serve).

Creative Variations and Ingredient Swaps

I love how customizable these fresh peach tartlets are!

Fruit Swaps: Try nectarines, plums, or fresh berries for a twist. Seasonal summer fruit makes for the best easy desserts!
Gluten-Free Option: Use your favorite gluten-free all-purpose flour blend for the crust (most nut-based flours work beautifully).
Dairy-Free/Degan: Swap the milk and butter in the custard with coconut or almond milk and vegan butter substitutes.
Flavor Boosters: Add a splash of almond extract or a sprinkle of cinnamon to the custard for an extra layer of flavor.
Nutty Touch: Top with sliced almonds or chopped pistachios for added crunch and charm.
Mini Tart Bites: Make bite-sized tartlets for parties—just use a mini muffin tin!

How to Serve and Store Your Fresh Peach Tartlets

Fresh peach tartlets are honestly best served chilled, straight from the fridge. I love bringing them out at summer picnics or brunches—no one can ever resist!

Serve as they are, or pair with whipped cream or a dusting of powdered sugar for extra indulgence (it’s a crowd-pleaser every time).

To store:

Place leftovers in an airtight container in the refrigerator; they’ll stay fresh for up to 2 days.
If you need to crisp up soggy crusts, a few minutes in the oven at 350°F works wonders.

(And yes, these tartlets are just as dreamy the next day—maybe even better with morning coffee!)

FAQs: Your Top Questions About Fresh Peach Tartlets Answered

Q: Can I use canned peaches in this peach tartlet recipe?
A: Yes, you can, but fresh, ripe peaches are the best for flavor and texture. If using canned, drain them well and gently pat dry before arranging on the custard.

Q: My tart crust is crumbly—what went wrong?
A: It’s likely a little too dry (or overworked). Next time, add a bit more cold water—just a teaspoon at a time—to bring the dough together.

Q: Can I make these tartlets ahead of time?
A: Absolutely! You can bake the tartlet shells and prepare the custard a day ahead. Store the crusts at room temp in an airtight container and refrigerate the custard. Assemble and glaze just before serving for best results.

Q: How can I make this homemade tart crust extra crisp?
A: Bake until the shells are golden brown; don’t underbake. A light egg wash over the baked crust before filling can also help keep sogginess at

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