Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe is one of those desserts that always feels a little fancy but is actually super simple to make. The way the thin peach slices curl up like delicate rose petals on a flaky puff pastry base just amazes me every time. Whenever I whip these up, whether it’s for a weekend brunch or a last-minute dinner party, people always want the recipe—it’s got that wow factor without needing to be a professional baker to pull it off.

What I love most about this Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe is how the ingredients work together so beautifully—sweet peaches, a hint of cinnamon, and a buttery, crisp crust. Plus, it’s made with puff pastry, so you don’t have to fuss with complicated dough from scratch. If you’re looking for a seasonal treat with charm and ease, I think you’ll enjoy making this just as much as eating it!

Ingredients You’ll Need

Each ingredient here is chosen to balance flavors and texture perfectly, bringing out the fruit’s natural sweetness while adding just enough spice and richness. For the best results, pick peaches that are ripe but still firm to achieve those elegant rose shapes without them getting mushy.

Unsalted butter: Make sure it’s softened at room temperature for easy mixing with sugar and cinnamon.
Dark brown sugar: Adds a lovely depth and slight molasses note that enhances the peaches beautifully.
Ground cinnamon: Just a touch gives warmth; don’t overdo it or it might overpower the fruit.
Puff pastry dough: Half a pack is perfect here. I like to thaw it in the fridge overnight to keep it manageable and flaky.
Flour (for dusting): Essential to prevent sticking when rolling and cutting your pastry circles.
Ripe but firm peaches: You’ll want them pitted, quartered, then sliced thin and patted dry so they hold their shape beautifully.

Variations

I love mixing things up with this Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe to keep it fresh and exciting. It’s really versatile, so you can make it your own by playing with spices or even the fruit itself!

Spice it up: Once, I tried adding a pinch of nutmeg along with cinnamon, which gave the tarts a cozy fall vibe. It was a hit with my family.
Fruit swap: When peaches aren’t in season, thinly sliced apples or pears work just as well. Just adjust baking time slightly to make sure they soften.
Vegan option: Use a plant-based butter substitute and check your puff pastry is vegan-friendly—some brands are, some aren’t.
Extra sweetness: Drizzle a little honey or maple syrup over the tart before baking if you like a sweeter finish.

How to Make Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

Step 1: Prep Your Peaches with Care

Start by pitting and quartering your peaches, then slice them thinly—about as thin as a cucumber slice. I find using a sharp paring knife helps get those delicate slices just right for shaping later. Once sliced, pat each piece dry with a paper towel to avoid sogginess in your tarts. This small step makes a huge difference in keeping the pastry crisp.

Step 2: Prepare the Cinnamon Butter Mix

Next, combine your softened unsalted butter, dark brown sugar, and cinnamon in a small bowl. Mix until everything is well combined and creamy. This mixture will add a lovely caramelized flavor and subtle spice to your tart base, making the peaches pop.

Step 3: Roll and Cut the Puff Pastry

Lightly dust your cutting board with flour and roll out the puff pastry to smooth out any creases. Using a glass or cookie cutter (about 3-4 inches diameter works well), cut out circles for your mini tarts. I usually get around 6-8 mini tarts from half a pack. Don’t worry if your edges aren’t perfectly round — rustic charm is part of the appeal here!

Step 4: Spread Cinnamon Butter and Arrange Peach Slices

Spread a thin layer of your cinnamon butter mixture inside each puff pastry circle, leaving a small border around the edge. Then, starting from the outer edge, place the peach slices overlapping slightly, curling them as you go to form a rose petal effect. It takes a bit of patience, but trust me, it’s worth the time!

Step 5: Bake Until Golden

Arrange your tarts on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for about 35-40 minutes. Watch for the puff pastry to puff up nicely and turn golden brown. The peaches will soften and caramelize beautifully alongside the cinnamon-sugar butter mixture. If you notice the peaches browning too quickly, lightly cover the tarts with foil halfway through baking.

How to Serve Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe - Recipe Image

Garnishes

I like to sprinkle a dusting of powdered sugar over the tarts once they’ve cooled just a bit—it adds a pretty, dainty touch and a hint of extra sweetness. Sometimes I’ll also add a few fresh mint leaves or edible flowers to really highlight that rose look. It’s these small details that elevate the presentation and make your guests smile.

Side Dishes

These mini tarts are delicate enough to shine on their own, but if you’re serving them for brunch, I love pairing them with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For something lighter, Greek yogurt with a drizzle of honey works beautifully too. If it’s breakfast or tea time, a fresh berry salad on the side complements the peaches so well.

Creative Ways to Present

One year, I set up a mini dessert table with these Peach Rose Tarts arranged on an antique tiered stand—everyone was enchanted! You could also drizzle some warm caramel sauce over them for extra indulgence or serve alongside a pot of fragrant herbal tea for a cozy gathering. The mini size makes them perfect for bite-sized elegance at any celebration.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long in my house!), store them in an airtight container in the fridge for up to 2 days. To keep the puff pastry from getting soggy, I recommend placing parchment paper between layers if stacking. They’re best enjoyed slightly warmed to bring back that fresh-baked crispness.

Freezing

I’ve frozen these tarts before with good success. After baking and cooling completely, wrap each tart individually in plastic wrap and store them in a freezer-safe bag. They keep well for up to a month. Thaw overnight in the fridge when ready to eat, then reheat gently for best texture.

Reheating

To reheat, I pop the tarts in a 325°F (160°C) oven for about 8-10 minutes until the pastry crisps back up and the peach slices are warm. Avoid microwaving as it tends to make the pastry soggy. This little step brings back that fresh-from-the-oven feeling beautifully.

FAQs

Can I use frozen peaches for the Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe?

While fresh peaches provide the best texture and shape for the rose design, you can use frozen peaches if you thaw and pat them very dry to reduce moisture. Just know the tart might be a bit softer and less crisp with frozen fruit. Adjust baking times accordingly and consider adding a bit more cinnamon sugar to help with caramelization.
How do I prevent the puff pastry from getting soggy?

Patting the peach slices dry before assembling is key, as is spreading a layer of cinnamon butter inside the pastry. Also, baking until the edges are golden brown helps create a barrier so your pastry stays flaky. If you’re storing leftovers, keep them in an airtight container and reheat in the oven to restore crispness.
Can I make these tarts vegan?

Absolutely! Swap out the unsalted butter for a plant-based alternative and double-check that your puff pastry is vegan-friendly—some brands use butter or dairy. This simple switch keeps the recipe delicious and accessible for vegan diets.
Do I need to peel the peaches?

Peeling is optional. I’ve made the tarts both ways, and leaving the skins on adds rustic color and extra nutrients. However, if you prefer a smoother and more delicate look, peeling is a fine choice—just be gentle while slicing!
What’s the best way to shape the peach slices into roses?

Start placing the slices along the outer edge of your pastry circle, overlapping each slightly. Curl the slices just a bit as you go to mimic rose petals, spiraling inward until you reach the center. It takes a bit of practice, but once you get the hang of it, it’s really fun and satisfying to create.

Final Thoughts

Honestly, Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe has become one of my go-to shows of “I made this!” whenever I want to impress without stress. They’re just so charming and delicious, and I love how they bring a little elegance to any occasion without needing hours in the kitchen. Give it a try—you might just find it becomes your new favorite treat to share with friends and family.

Peach Rose Tarts with Puff Pastry (Mini Tarts) Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

Delight in these elegant Peach Rose Tarts made with flaky puff pastry, sweet cinnamon, and ripe peaches. Perfect for a sophisticated dessert or a charming afternoon treat, these mini tarts combine buttery pastry, caramelized brown sugar, and delicate peach slices arranged artfully to resemble rose petals.

Author: Emma
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Pastry

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

Filling and Topping

1 Tablespoon unsalted butter (room temperature, 14 grams)
1 Tablespoon packed dark brown sugar (11 grams)
3/4 teaspoon ground cinnamon (2 grams)
2 ripe but firm peaches (pitted, quartered, thinly sliced and patted dry)

Instructions

Prepare the Puff Pastry: Lightly dust your cutting board with flour. Roll out the puff pastry dough gently to smooth any creases. Using a knife or a cutter, slice the dough into strips approximately 2 inches wide and 10-12 inches long for easier rolling.
Mix the Cinnamon Sugar: In a small bowl, combine the packed dark brown sugar and ground cinnamon. This mixture will add a lovely sweet-spice flavor to your tarts.
Prepare Peach Slices: Ensure the peach slices are thin and patted dry to prevent sogginess. The slices should be pliable enough to bend but firm enough to hold shape.
Assemble the Rose Tarts: Spread a thin layer of softened unsalted butter along each strip of puff pastry. Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Starting at the long edge of each strip, lay the peach slices with the rounded side of the peach slices extending slightly beyond the edge of the dough strip. Overlap slices slightly to create the look of rose petals. Carefully roll the dough strip from one long edge to the other, encasing the peach petals and forming the shape of a rose.
Prepare for Baking: Place each rolled tart into a muffin tin or on a parchment-lined baking sheet, standing upright to maintain the rose shape.
Bake the Tarts: Preheat your oven to 375°F (190°C). Bake the peach rose tarts for about 35-40 minutes, or until the puff pastry is golden brown and fully cooked, and the peaches are tender and caramelized.
Cool and Serve: Allow the tarts to cool slightly on a wire rack before serving to let the roses set and to avoid burning your mouth on the hot filling.

Notes

Ensure peaches are firm and thinly sliced for best rose shape.
Use room temperature butter for easy spreading.
Dust with powdered sugar or drizzle honey before serving for extra sweetness.
These tarts are best served the same day but can be stored in an airtight container for up to 2 days.
For a vegan option, substitute butter with a plant-based margarine and ensure puff pastry is dairy-free.

Keywords: Peach Rose Tarts, Puff Pastry Tarts, Mini Peach Tarts, Cinnamon Sugar Tarts, Elegant Fruit Desserts