Peach + Pear Tarts

October 20, 2015


At this point in my life, I’m not much of a domestic. I’d like to be one day, but so far it hasn’t happened. However, when I get together with Angela, I LOVE to help (or at least watch) her make the most delicious treats. Before she jetted off for her European holiday, we made these little pastry cups filled with peaches, pears, and nectarines. It sounded hard when she explained it, but it wasn’t. And they turned out great.


You’ll need peaches, pears, and puff pastry for this recipe. You can make your own puff pastry, or you can buy it pre-made and roll it out.

Here are the detailed ingredients you’ll need to make these:

  • 50 g of berry sugar
  • Juice of a lemon
  • 2 tablespoons honey
  • 3 ripe pears (and/or peaches, nectarines) peeled, cored and thickly sliced
  • 225g chilled puff pastry
  • A little beaten egg
  • Demerara sugar, for sprinkling
  • Greek yogurt, to serve

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Chop up a couple peaches and pears, and roll out your pastry. We just measured the diameter of the (oven safe) mugs we were using and then made our pastry a little wider than that.

Put your chopped up fruit into a sauce pan with water, sugar, and honey. Heat until it’s bubbling.

Let the fruit cool and spoon it into the mugs. Cover with the pastry circles, brush the tops with the egg, and sprinkle with sugar. Put the cups in a large roasting tin and fill with enough warm water to come half way up the sides of the cup. Bake at 200 degrees celsius for 20-25 minutes, or until the pastry is puffed and golden brown.

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Serve with greek yogurt. We ate ours with tea and it made for a verrrry nice afternoon.

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