This is a ridiculously easy tart to make. Just chop up some peaches, toss in sugar and spices, arrange the peaches on puff pastry and bake off. That’s it!

Ree from the Pioneer Woman blog made a puff pastry apple tart. The minute I saw that recipe, I bookmarked it. But I used peaches instead of apples because I have a ton peaches from my recent (and very enjoyable) peach picking trip. Thanks Ree, for a quick, easy and delicious dessert idea!

 If you don’t have peaches, substitute with any fresh fruits you have. Plums, figs, cherries, apples(of course!), mixed berries will all turn out delicious in this tart.

Before you get started on this recipe, head on over to my ‘how to pit a peach’ post for an easy way to pit fresh peaches. Once you’ve done that, you are ready to proceed with this recipe.

 Toss the pitted, chopped peaches with sugar, cinnamon, allspice and a little salt. A pinch of salt always makes sweet stuff taste better.

 I cut the peaches into thin wedges. I didn’t peel them. But I think I will next time. I didn’t like the texture of the peach skin after it baked. 

Lay out a puff pastry sheet cut into thirds on a baking sheet. Arrange the peaches on the puff pastry. Bake in the oven.

Don’t have puff pastry? Try making your own tart dough! Here is a recipe from David Lebovitz.

 The tart will be done in about 20 minutes. The peaches will be sweet and juicy sitting on the crispy, flaky, warm puff pastry.

First things first, wash and dry the peach.

 Using a paring knife, cut the peach vertically, going all the way around. Then, gently pull the peach apart so that you have two sections, one with the pit and one without.

 To remove the pit, just slip the knife into the peach and cut around the pit. Discard the pit.

Now you can cut up the peach however you like. Here, Ive cut the pitted peach into thin wedges. Once you’ve cut the peach into smaller pieces, you can peel it if you wish.

See my post on peach picking  for tips on how to pick a ripe peach and information on peach varieties.