Peaches and Cream Puff Pastry Tarts

overhead shot of peach tarts with icing

These Peaches and Cream Puff Pastry Tarts are the ultimate delicious and easy Summer dessert! Made with store bought puff pastry, these are a stunning way to wow your guests at your next cook out! 

Happy Friday, friends! Wow, I truly can’t believe we are already at 4th of July weekend. This year is flying by! 

To celebrate the weekend and of course, the holiday, I just had to share these Peaches and Cream Tarts with you! 

Why You’ll Love This Recipe: 

Who doesn’t love peaches and cream?! My love for this combination originated when I was a kid and had Peaches and Cream Oatmeal packets…which by the way, I have a recipe for Peaches and Cream Oatmeal on my blog!

But anyway – the combo of the natural sweetness of the fresh and ripe peaches along with the tanginess of the cream cheese mixture…you can’t beat it! 

2 side by side photos - one of the cream cheese mixture in a bowl, the other is the sliced peaches in a bowl

And when you add it all on top of a golden puff pastry?! Stick a fork in me because I am DONE. 

Another benefit of this recipe? It’s SO EASY. 

You use store bought puff pastry – my favorite is Jus-Rol because it rolls out onto parchment paper! And it puffs up into this golden crispy chewy and soft puff pastry that melts into your mouth with buttery goodness in each bite. 

overhead shot of 2 tarts sitting on top of each other with a peach and bowl of icing in the background

The peaches are extra sweet – the baking really brings out their natural sweetness and then the cream cheese mixture!!! Pretty sure I could eat that with just a spoon and be happy. Oh wait, I did. 

I combined softened cream cheese with a little bit of sugar and wait for…CINNAMON. I know it’s not Fall or anything – but I find that the warming of cinnamon spice really goes well with peaches. It also gives such great complexity of flavor. 

Lastly, you drizzle the cooled tarts with an easy icing made with powdered sugar and milk. Simple, delicious and oh so good. 

Eat ‘em for breakfast, snack, after lunch snack, dessert or midnight snack. Your choice! 

Let’s get into what you need for these puff pastry beauties!

Ingredients You Need: 

  • Puff Pastry – like I said above, store bought is best here. 
  • Ripe Peaches – make sure they’re ripe, soft and ready to eat that day! No one likes un-ripe peaches, ha! 
  • Cream Cheese – I use full fat cream cheese in this recipe and you should too! 
  • White Granulated Sugar – you use this in both the cream cheese mixture and a little bit in the peach mixture. 
  • Vanilla Extract – used in the cream cheese mixture!
  • Cornstarch – this is added to the peaches! 
  • Ground Cinnamon – the perfect spice to compliment the cream cheese
  • Powdered Sugar + Milk – use this to make a quick icing. 
  • Egg – you will make a quick egg wash to make sure the puff pastry is golden and shiny! 
  • Raw Sugar – I like using this to sprinkle onto the edges of the puff pastry after the egg wash is on for added texture. 

How to Make Tart in 6 Simple Steps: 

  1. Preheat the oven to 425. Slice the peaches into long thin slices and add to a bowl along with the sugar and cornstarch. Mix until combined and then set aside.
  2. To another bowl, add the softened cream cheese along with the sugar, vanilla extract and cinnamon. Use either a whisk or a mixer to combine these until it is smooth. I used a whisk!
  3. Roll out the puff pastry (make sure it’s thawed and ready to go!) onto a baking sheet. Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size “tarts”. Once sliced, gently move them to make sure they aren’t touching one another.
  4. Use either the pizza cutter or a knife to score the tarts – making a rectangle in the middle of them (like this…) – about 1/2 inch away from the edge of each tart. Add 1 tbsp or so of the cream cheese mixture to this square, spread it out evenly and then top with 3-4 peach slices. Repeat until each tart is filled!3 side by side photos - one of the puff pastry dough, the next, the puff pastry dough with the cream cheese mixture + peaches and lastly the puff pastry baked on the pan
  5. Whisk up a quick egg wash and brush the outer sides of the tart with the egg wash. Sprinkle raw sugar on top of the egg wash and bake for 15-17 minutes or until the tarts are golden brown! 
  6. Let them cool for at least 10 minutes and then whisk together the icing by combining the powdered sugar and milk until you reach your desired consistency. Generously drizzle cooled tarts with the icing and enjoy! 

Best Tart Making Tips: 

In regards to the cream cheese, be sure to give it time to come to room temperature/soften! If you find yourself in a pinch, you can pop it in the microwave for 15-20 seconds to help you out. 

This is not a sponsored post, although Jus-Rol has sponsored me in the past…but I still stand by their products! I use Jus-Rol store bought puff pastry in this recipe because 1) it’s refrigerated so you don’t have to wait for it to thaw and 2) the pastry is rolled out into parchment paper which makes for easy clean up! Highly recommend it if you have it near you. 

side view of iced puff pastry tarts

When it comes to the icing, it’s always a little trial and error for me. If you find that you have added a heavy splash of milk and it’s too thin, add a bit more powdered sugar. Is it too thick? Add a splash of more milk. Whisk until it’s thickened to your liking! 

If you don’t want to take the time to slice your puff pastry into 8 equal tarts, just make it one giant tart! Add the cream cheese mixture to the puff pastry, spread it evenly, top with peaches and then add the egg wash around the sides. 

Then after you have baked it, let it cool and iced it, you can slice it into whatever size servings you’d like. 

Ingredient Substitutions: 

When you make the icing, feel free to use whatever milk you have on hand! I used whole milk but non-dairy milk should work as well. 

I would NOT recommend using frozen peaches or canned peaches for this recipe. I think it would leak which would result in a soggy pastry! Fresh is best here! 

side view of bite taken out of puff pastry tart

You can use low fat cream cheese but the full fat is where the full flavor is at! 

Feel free to skip adding the raw sugar if you don’t happen to have it. I just think it adds a nice look and texture to the tart. 

Storing Leftovers:

Store leftovers either at room temperature or in the fridge in a tightly sealed container. When you’re ready to eat another, eat it at room temp or pop it in the microwave to warm it up slightly.

Did you enjoy this recipe? Here are a few others you might like: 

Maple Brown Sugar Peach Crisp 

Whipped Ricotta Toast with Roasted Peaches 

Cinnamon Peach Bread

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Peaches and Cream Puff Pastry Tarts

These Peaches and Cream Puff Pastry Tarts are the ultimate delicious and easy Summer dessert! Made with store bought puff pastry, these are a stunning way to wow your guests at your next cook out! 

Course Dessert
Cuisine American
Keyword peach puff pastry tart, peach tarts, peaches and cream, peaches and cream tarts, puff pastry tarts
Prep Time 15 minutes
Cook Time 15 minutes
Cool Time 10 minutes
Total Time 40 minutes
Servings 8 tarts
Author Haylie


  • 3 large ripe peaches, sliced into thin slices
  • 1 tsp white granulated sugar
  • 1 tsp cornstarch
  • 1 (13.2 oz) sheet of Jus-Rol puff pastry (you can use whatever puff pastry you'd like, just make sure it's thawed and ready to bake)

Cream Cheese Mixture

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar 
  • 1/2 tsp cinnamon 
  • 1/2 tsp vanilla extract 

Egg Wash

  • 1 egg, lightly beaten
  • 2-3 tbsp raw (turbinado) sugar


  • 1 cup powdered sugar
  • 1-2 tsp milk, use as much or as little as you want until you reach your desired thickened consistency of the icing


  1. Preheat the oven to 425 degrees.

  2. Slice the peaches into long thin slices. To a bowl, add the peaches along with the cornstarch and 1 tsp granulated sugar.. Stir together. Set aside for now.

  3. In a bowl, whisk together the softened cream cheese, cinnamon, vanilla extract and 2 tbsp granulated sugar until it's smooth and creamy.

  4. Grab the puff pastry and unroll it onto a large sheet pan (if you use Jus Rol, there will be parchment paper rolled with the puff pastry! If not, be sure to add parchment paper to the pan)

  5. Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size “tarts”. Once sliced, gently move them to make sure they aren’t touching one another ...use the pizza cutter (or a knife) to score a rectangle in each tart, about 1/2 inch from the edge of the tart. (see photos above in blog post for reference)

  6. Add 1 tbsp of the cream cheese mixture in the middle of the tart and spread it out evenly inside the rectangle that you scored. Add 3-4 sliced peaches on top of the cream cheese mixture. Repeat until each tart is filled.

  7. Next, lightly beat an egg in a small bowl and brush the outer sides of the puff pastry tart with the egg wash. Generously sprinkle the turbinado sugar on top of the egg washed part of the pastry.

  8. Pop these in the oven and bake for 15-17 minutes or until the edges are golden brown. 

  9. Once they are done, remove them to a cooling rack and let them cool for 10 minutes or so.

  10. While they are cooling, whisk together the powdered sugar and a splash of milk to make the icing. If it's too thick, add a splash more milk. Too thin? Add more powdered sugar.

  11. Once the tarts are done cooling, generously drizzle with the icing and eat! Enjoy every bite!


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