Fresh summer peaches tossed together with orange zest, sugar, thyme leaves, and cinnamon for a delicious super simple dessert. These gorgeous single-serve tarts are made using flaky puff pasty sheet served with a scoop of vanilla ice cream and drizzled in a caramel sauce for extra good measure.

Desserts made with puff pastry are almost always guaranteed to be a success. They’re a no fuss and huge time saver alternative, especially for anyone who isn’t a great baker. Puff pastry is always good to have on hand in the freezer as a fall back/ back pocket option. And honestly who doesn’t love a good flaky pastry.

I’ve been looking forward to making something with peaches this year. I had these peach Aperol spritz pops in mind a while back but gave up waiting for Aperol to come back in stock.. is it just me or does there seems to be a shortage every year? Must make a note to load up on a few bottles next time I see some. Whenever I get my hands on some i’ll def be attempting to make these. Maybe not this year but this time next year. So be on the lookout for these!

With a cocktail in mind, the inspiration for these tarts came from an old fashioned and a bourbon julep. I pulled the orange flavours, thyme and bourbon from these two cocktails and thought it would pair nicely with fresh peaches and warmed it up a bit with a hint of cinnamon.

I’m so impressed with the flavour pairings and how it turned out. I’m blown away at how tasty they turned out and there’s nothing fancy going on here except for making a homemade caramel and adding some bourbon but that is completely optional. With summer coming to an end I can’t think of anything better to transition into fall. You get a little bit of summer peaches and a taste of some warm fall favourite flavours.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast

Print Recipe

Peach thyme tarts

Seasonal peaches tossed together with orange zest, fresh thyme, and a hint of cinnamon for an easy personal sized tart topped with a scoop of ice cream and a drizzle of caramel.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Servings: 4

Author: the communal feast

Ingredients

• 1 sheet frozen puff pastry thawed
• 2 cups fresh or frozen peaches thinly sliced
• 1 tsp cornstarch
• 1 TBS orange zest
• 1 TBS fresh thyme
• 1 tsp vanilla extract
• 1 TBS ground cinnamon
• 1 tsp granulated sugar
• 1 egg beaten
• coarse sugar for sprinkling optional
• serve with vanilla ice cream caramel sauce

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine peach slices, orange zest, thyme, sugar, vanilla, cornstarch, and cinnamon tossing to coat.
• On a lightly floured surface, roll out the puff pastry to make 4 large rectangles. You want to ensure they are big enough to layer side by side 2 rows of peaches and have enough to fold over. Arrange peaches in 2 single layers, sprinkle with extra thyme, orange zest, and cinnamon if desired. Fold the edges over the peaches lightly pinching and pressing to seal.
• Brush the edges with beaten egg and sprinkle with sugar. Bake for 30 minutes or until golden brown. Let cool slightly and serve with ice cream and caramel sauce.

Notes

Caramel sauce:
For a quick caramel, Heat 1 cup of granulated sugar in a sauce pot over low heat. Stir frequently until the sugar begins to dissolve and clump and slowly transform into a light caramel. Continue to stir until the sauce turns a beautiful amber brown. remove from the heat and slowly pour in 2/3 cup heavy cream. The sauce will bubble up quickly so be sure to do this carefully. Finish by stirring in 2 TBS room temperature butter and a pinch of salt. You can leave the sauce out to cool while the tarts bake. Once cooled completely transfer the remainder to a tightly covered jar and store in the refrigerator.

**optional: add 1/4 cup bourbon after the butter.