Peach and Blackberry Tarts

Summer’s coming to an end and a delicious way to celebrate the end of season is with fruit tarts with juicy peaches and blackberries. These individual tarts are not only visually appealing but also incredibly easy to make!

Peaches, Blackberries and Antique Tableware

I’ve been enjoying yellow peaches and blackberries all summer long, serving them on antique Royal Staffordshire ceramics. The plum or mulberry color of this pattern look so pretty and complement colors of summer fruit! This was given to me by my father whose great grandmother brought this tableware here to the U.S when she immigrated from Europe. This Royal Staffordshire pattern is called “Safe Harbour” and it depicts a coastal scene with a charming harbor and ships bordered by flowers and berries.

Sadly, Royal Staffordshire is no longer in business, but I hope to search for additional pieces to add to my collection on platform like Etsy.

Easy to Make, Beautiful Tarts

Prep work is very simple for this recipe. You don’t need to pre-cook them, just toss them with lemon juice, corn starch and sugar and jut roll out your puff pastry sheet.

Do You Need to Prep Peaches and Blackberries?

It may sound easier just to arrange fresh fruit on puff pastry sheet and bake them but cornstarch, lemon juice and sugar have their purpose, and doing this extra step is worth it!

• Cornstarch – Tossing fruit with cornstarch will thicken the fruit juice and create shine.
• Cane Sugar – Adds sweetness in case your fruit lacks the right amount of sugar.
• Lemon Juice – Helps to balance the sweetness of peaches.

Puff Pastry and Assembling the Tarts

For these tarts, you need to roll out the puff pastry large enough to cut eight squares or rectangles. Don’t worry, it does not have to perfect, if you have some that are square and some that are rectangle, that’s fine. Look at mine, I have a combination of both.

Here are some tips for best results with frozen puff pastry:

• Leave your puff pastry sheet in the fridge until the last minute. Puff pastry should be cold when you are rolling it out. If it gets too warm, it will be difficult to work with. As you know, I use Trader Joe’s frozen puff pastry and their puff pastry is all butter so if you don’t keep it chilled, or you overhandle the pastry it will get very soft quickly!
• Handle the puff pastry gently, avoid rolling the pastry too hard.
• Roll out the pastry on a floured surface and flour the rolling pin so the pastry does not stick to them.

Assembling these tarts are super easy:

• Place your puff pastry squares on a baking sheet.
• Layer peach slices and arrange three blackberries over puff pastry squares.
• Brush edges of pastry squares with egg wash.

Perfect for Dessert or as an Afternoon Treat!

These tarts are ready in 18-20 minutes in a 400-degree oven. Tarts are crispy, golden brown around the edges and peaches and blackberries are juicy and tender! I enjoy these tarts as is, but if you need extra sweetness, sprinkle powdered sugar over them.

I got lots of compliments from friends, family and even neighbors who tried these tarts. Glad I was able to make them before the end of summer!

See my other delicious recipes with summer fruit:

• Blackberry Butter Cake
• Blueberry Orange Bundt Cake
• Moist and Fluffy Pluot Yogurt Cake