Skip to main content New<> this month
Get the Allrecipes magazine

Peach Tartlets with Apricot Glaze

Rated as 5 out of 5 Stars

"This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears."
Added to shopping list. Go to shopping list.


32 m servings 185
Original recipe yields 18 servings (18 tartlets)


{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
  3. Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
  4. Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
  5. Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 185 calories; 10.4 21.5 2.1 0 74 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

The quickest dessert I've ever made ! And it is so yummy. I happen to usually have puff pastry in my freezer and couple of kinds of jam in the fridge. So this is going to be my go to recipe when...

Lovely!! I used a bit too much jam and it spread all over the pastry. So, I advise following the amounts written to make sure they have that border. Otherwise, you'll need a knife and fork to ea...

Delicious and easy and a lovely presentation. Per some comments, I used very scant apricot jam on each tartlet. And horrors, just before making I discovered someone ate my fresh peaches! I used ...

Family enjoyed it. Thinking I have to learn the balance of jam vs the delicious juice dripping from the baked peaches so that the phyllo remains crisp and flaky. I usually don't bake pastry item...

Definitely going to trythis