Rustic Peach Tart



  • 3 large peaches
  • 3 tablespoons granulated sugar, plus 1/2 teaspoon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon nutmeg
  • 1-1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean sugar (or a splash of vanilla if you don’t have vanilla bean sugar)
  • 1 egg
  • 2 tablespoons water (1 for egg wash and one for glaze)
  • 1/4 cup orange marmalade
  • 2 puff pastry sheets, thawed


  1. Preheat oven to 400 degrees.
  2. Lay puff pastry out on bread board.
  3. Cut peaches in half, remove pit and slice in 1/2 thick slices and place in large glass bowl.
  4. In small bowl, mix together, granulated sugar, cinnamon, nutmeg, vanilla bean sugar and kosher salt. Pour over peaches and mix together with a spoon.
  5. Roll puff pastry out with a rolling pin and place on a parchment lined baking sheet.
  6. Lay peaches across pastry, leaving about a 4 inch edge all the way around.
  7. Bring edges of pastry over the edge of the peaches.
  8. Make an egg wash with one egg and one tablespoon water.
  9. Brush edges of pastry with egg wash. You won’t need the entire wash.
  10. Sprinkle with granulated sugar.
  11. Bake for 35 minutes.
  12. While tart is baking, make glaze by heating together 1/4 cup orange marmalade and 1 tablespoon of water.
  13. Once tart is done and has cooled for about 10 minutes, brush glaze over peaches with a pastry brush.


Until next time, Kris