Oven-Roasted Peach Tart with Almond Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This tender tart features oven-roasted peaches atop a buttery almond cream filling nestled in a flaky pastry crust, perfect for summer dessert. This French-inspired recipe, ready in about 60 minutes, layers frozen puff pastry sheet, ripe peaches, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 French cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 375°F. On a lightly floured surface, roll out 1 thawed frozen puff pastry sheet into a 12-inch circle and transfer to a parchment-lined baking sheet.
  2. Step 2: In a small bowl, beat 4 tbsp softened unsalted butter, 1/2 cup almond flour, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 egg yolk until smooth and creamy, about 2 minutes.
  3. Step 3: Spread the almond cream evenly over the puff pastry, leaving a 1-inch border around the edges.
  4. Step 4: Arrange 3 medium pitted and sliced peach wedges in overlapping layers over the almond cream.
  5. Step 5: Fold the 1-inch border of pastry edges over the peaches, pleating as needed.
  6. Step 6: Brush the exposed pastry edges with 1 beaten egg white for a golden finish.
  7. Step 7: Sprinkle 1/2 tsp ground cinnamon and 2 tbsp sliced almonds evenly over the peach topping.
  8. Step 8: Bake for 35-40 minutes until the pastry is puffed and golden and the almond cream is set.
  9. Step 9: Let cool for 15 minutes before slicing and serving warm or at room temperature.

Related recipes