This Peach Rosette Tart will leave everyone at the table begging for a second piece of the pie. Almost a shame to put a knife to this stunning edible work of art…but worth every bite!
Have you seen the rosette trend? Apples, pears, and now peaches. Thin fruit slices are lined up on a strip of puff pastry, then gently rolled up. The result of the is a stunning individual rosette. Make a few extra to fill a pie crust or tart and voilà, you will have a show-stopping dessert, like this Peach Rosette Tart.
I have been dying to try those apple rosettes for the longest time but, you know, life happens. Since I had a couple of cans of peaches at home to use I decided to look online if there was a peach version. YES, there are. I was inspired by these individual peach rosettes but turned it into a tart of roses.
Now almost all recipes I saw online use fresh peaches. The dark skin outlines the petals beautifully. But alas it is winter and if I happen to see a ‘fresh’ peach it would probably be hard, sour and terrible. Could I make this with canned peaches? I have had great success making stunning desserts with canned peaches, like my Boozy Peaches and Cream Trifle and this Peach Walnut Coffee Cake. The answer is absolutely and I kind of imitated the skin with a few caramelized spots.
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When in a Pinch Canned Fruit Can Save the Day
Did you know that most canned peaches are actually California cling peaches? As with most frozen and canned produce, California cling peaches are picked and packed in their own juices within a 24-hour time frame. This ensures that the peaches keep their appearance, texture, flavor and nutritional content. Even better, California canned cling peaches have no preservatives and are often packed in their own juice.
Speaking of peach juice, I love using the leftover juice from canned peaches for smoothies. Great tip, right?
Disclosure: this post was sponsored by California cling peaches.
Check out this video to see how to prepare a peach rosette.
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A Bouquet of Peach Rosette Tart
Here was my plan for the Peach Rosette Tart. I lined a quiche pan with a sheet of puff pastry. I then made several individual peach roses separately and placed them in the quiche pan. Don’t pack it too much as puff pastry will, well, puff up. If you have bigger empty holes just place a few peaches slices in between the roses. Only thing I would do differently is pat dry all the peaches. When cooking it got a little too juicy.
Once cool add a dusting of powdered sugar. Wow, look at the result! This is such a sumptuous dessert to share with your guests or family. And in winter it is nice to have a little reminder of the summer bounty.
So what do you think of my baker’s dozen peach rosettes? There are 13 roses if you counted, after all.
Peach Rosette Tart
Ingredients
- 3 frozen puff pastry sheets thawed
- 1 large can sliced peaches
- 1/4 cup butter melted
- 1 Egg
- 1 tablespoon water
- 1/4 cup sugar
- Powdered sugar
Instructions
- Preheat the oven to 375°F.
- Line a quiche pan with a rolled out sheet of pastry dough.
- Cut canned peaches into thin slivers, about 3 to 4 slivers per slice. You will need about 7 slivers per rosette.
- If not pre-rolled, roll out the pastry sheet to about 10" X 15" X 1/8". Cut the two pastry sheets into 2 inch strips on the long side, 7 strips per sheet. Score a line through the center.
- One at a time, brush the strip with butter and overlap the peach slivers on the top half of the dough. Fold up the bottom portion of the dough. Gently and neatly roll the puff pastry up into a roll.
- Place each rosette evenly spread apart into the quiche pan. You will need 12 to 14 rosettes. Fill any gaps with extra slices of peaches.
- Mix together water and egg and brush each rose with egg wash. Sprinkle the sugar over the tart.
- Bake for 1 hour - 1 hour 20 min, or until dough is completely cooked. If the rosette caramelize too much, loosely cover with aluminium foil.
- Cool the tart and dust with powdered sugar just before serving.
PIN IT FOR LATER! https://www.pinterest.ca/pin/266275396702967520
Not only does that peach tart sound delicious, it also looks absolutely stunning. I love the rosette idea! The cling peaches are new to me, I’d like to try them
Thank you Suze glad you like the tart. Most canned peaches in North America are cling peaches 🙂
I’ve pinned a lot of these gorgeous rose-look fruit tarts but most have been apple, I love that yours is made with peaches, one of my favourite fruits to bake! One for me to pin and try later!
Thanks Kavita I hope you give it a try, the rose tart look is so gorgeous.
What an awesome-looking dish! I want to try it for the dinner I am preparing for friends tomorrow. As dessert! Thanks, lots.
I want pics of your Carol 😀 Send me on facebook pls! I hope the guest will love it.
Such a GORGEOUS dish! Pretty, and a great way to use canned peaches. Which I haven’t had since I was a kid. But you’re right — any “fresh” peach at this time of the year is something to run from! Good stuff — thanks.
Thank you so much John 🙂 So glad you like the dessert and get yourself some peaches at the next grocery run.
Wow, this truly does look beautiful AND delicious! And so good to know that you can use canned peaches. Who would have thought?
Thank you so much Tami 🙂
Ah this looks both pretty AND tasty! I love peaches and can imagine just how great those rosettes taste with layers of puff pastry and sugar!
Thank you so much Alex. They are delicious and not hard to make.
OH MAN, I have always wanted to make rosettes with food before, but just haven’t ever made it a priority! When I am ready for an epic cheat meal, I NEED THIS!!! – http://www.domesticgeekgirl.com
They are fun to make if you have a bit of patience. here is to your cheat day – one day 😀
What a great effect! I don’t usually eat tinned peaches but I’d make an exception for this! 😀
Thank you Lorraine. Oh in the summer it is the real peach deal for sure. But in the winter, if you find them, they are hard as rocks and never ripen sweet. I can’t go 6 months without them lol.
I’ve done an apple version, but LOVE this with peaches! Yeah, those canned peaches are the peaches of my childhood—-I’d have no qualms using them in this stunning tart!!
Thank you so much! I have to try the apple one day too. Haha yes, I also had lots of canned peaches Liz in my childhood, outside summer months.
I was a bit perplexed when I spotted that can of peaches. Who knew you could create something this beautiful with canned peaches? Truly a masterpiece!
Thank you Debra and I was as surprised that one could. Perhaps canned pears next time 😀
The frozen puff pastry here is very different..usually 6 small rectangular pieces..how big is your pastry? The rosette tart looks beautiful and delicious.
Excellent question Angie, I will update my recipe steps a bit. If you buy it frozen here the sheets are about 10″ X 15″ X 1/8″ (25x38x0.3 cm)