Upside Down Peach Puff Pastry - Blissfull Kitchen (2024)

Upside down peach puff pastry takes the viral upside down pastry recipe and makes it into a summertime treat featuring flaky puff pastry, sweet honey, creamy ricotta and tangy, fresh peaches!

Why You'll Love This Recipe

Talk about easy- using a store-bought puff pastry makes this recipe so simple! I have to admit, using the pre-packaged puff pastry that you buy at the store did feel like cheating. I have made my fair share of homemade puff pastry, and while it isn't super complicated to make (much easier than croissant dough...), it does take time and effort! So I had to let go of my inner culinary student and take the easy route with this one.

I wasn't disappointed. This upside down peach puff pastry is perfectly flaky and crispy, with a wonderful flavor combination of earthy honey, creamy ricotta and fresh peaches!

These are a wonderful sweet treat to have during peach season when summer fruits are bountiful! I love the flavor of peaches here, but you can use nectarines or plus or a combination of both!

Ingredients

Easy peach puff pastry tarts require just a few simple ingredients! Here's what you'll need:

• Puff Pastry: Buttery puff pastry is the star of the show for these flaky tarts! I went straight to the freezer section and got a box of the pre-made stuff. You can also make your own, if you prefer!
• Peaches: Fresh, juicy peaches are great in this recipe. Especially when it is summertime! Any stone fruit would work here though so you can mix it up if you want.
• Honey: The honey is the key to getting caramelized edges and a nice sweet flavor!
• Ricotta: I love using ricotta whenever I can, and I like that it is a mild cheese. You can definitely use something stronger here like goat's cheese if you are so inclined!
• Egg: An egg wash before going into the oven will give these little tarts the golden brown color that they need.

How to Make This Recipe

1. Preheat: Preheat the oven to 400 degrees F and thaw the puff pastry.
2. Prep: Place each puff pastry sheet onto a lightly floured surface. Cut each sheet of puff pastry into evenly sized squares using a sharp knife or pizza cutter. It will result in six squares per sheet for a total of 12 squares. Slice the peaches into evenly sized slices. I used about 3-6 slices of peach on each square.

3. Line Baking Tray: Line two sheet pans with parchment paper. If you only have one baking sheet, you can bake in two batches!
4. Drizzle & Assemble: Drizzle honey on the parchment paper in six spots. Place the sliced peaches on top of the drizzle of honey.

5. Add Puff Pastry: Spread a dollop of ricotta onto the first puff pastry rectangle, and then place it on top of the peaches, ricotta side down. Repeat with the rest of the pastry squares.
6. Press Down Edges & Egg Wash: Press the edges down with a fork and poke some holes in the top to release steam. Brush with an egg wash on top. Option here to sprinkle the tops with some coarse sugar for extra sweetness!

7. Bake: Bake for 22-25 minutes or until golden brown and puffy. Let them cool for a few minutes, then flip and serve! These can be served warm or at room temperature.

Tips for Success

• Use fresh peaches! I can't stress this enough. I feel like canned peaches just wouldn't be the same. And frozen peaches would release too much moisture for these peach tartlets to really crisp up!
• Keep the pastry cold! You don't need to thaw the pastry until it is at room temperature. Generally, following the package instructions works well. You should thaw it just until you can unfold it and cut it without breaking it. It is important to keep it cold so that the butter inside of it doesn't melt. The butter inside of puff pastry is what evaporates in the oven and creates that beautiful, flaky pastry crust!
• Don't overfill! If you put too much ricotta or too many peach slices on the parchment paper, the puff pastry might not fit over the top.
• Try other stone fruits! You can use your choice of fruit! I recommend using stone fruits that are in season like nectarines, apricots or plums!
• Don't under bake! A well-cooked flaky pastry takes time and a pretty high oven temperature. So don't be tempted to take them out too soon or bake them at a lower temperature!

Frequently Asked Questions

More Recipes to Try

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