The Fig Tree’s Peach Croustade

Print Friendly


  • 1 sheet puff pastry
  • 8 peaches
  • 7 oz peach or apricot jelly
  • 1.5 oz water
  • 2 oz sugar
  • 2 oz sliced almonds
  • 2 oz butter

Fredericksburg peaches. Nothing says ‘summer’ quite like those two words. This light and flaky recipe from the Fig Tree uses fresh Fredericksburg peaches…in a fabulous way. It’s easy to make too! Enjoy!

For the pastry shells:

Cut puff pastry into 8 pieces.
Roll out each piece 1/8” thick and line 8 no-stick tart pans.
Remove any extra dough and dock the bottoms with a fork.
Firmly press another tart pan on top of the dough to seal.
Bake at 350 degrees for 12-15 minutes until light golden brown.

Combine the apricot or peach jelly with water and mix well.

Cut the peaches 1/8” thick.


Add 1 heaping tablespoon of apricot or peach jelly mixture in the bottom of each shell and spread around the shell.
Spiral 6 peach slices around the shell, then add a second layer on top of that.
Sprinkle with almonds, sugar and dot the top with butter.
Bake at 350 degrees for about 25 minutes.

Makes 8 Servings

One Response to The Fig Tree’s Peach Croustade

Leave a Reply

Your email address will not be published. Required fields are marked *



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Good Taste with Tanji© 2011-2014