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Sweet Peach Rose Tart. Have you ever seen such a pretty tart?! It’s made using puff pastry, sweet honey, and lots of fresh peaches, nectarines, and plums. It might look hard to create, but it’s really not as tricky as you may think. Plus any extra effort is totally worth it, because not only is this tart pretty, it’s also so DELICIOUS. This tart and will be the topic of conversation anywhere you take it!

overhead photo of Sweet Peach Rose Tart with 1 piece cut, knife, and roses in photo

YOU GUYS! So sorry for all the shouting here, but I am in LOVE with this simple…ish summery tart. There are some recipes that I just get way too excited about and this tart is most definitely one of them.

It’s screams summer, it’s melt in your mouth good, and it’s pretty! All the things I love, and all in one tart.

When scheming up recipes for the month, I had no idea this was going to be one of the recipes I’d create. But after seeing the apple version of this tart floating around on Pinterest, I suddenly had the very strong desire to create my own rose tart, only with peaches, nectarines, and red plums. I then proceeded to spend the next six plus hours working on developing and perfecting this recipe.

This was a little over a week ago and I’ve been dying to tell you about it ever since. I had to wait until just the right day to share, and today’s the day. Mainly because it’s Friday, but also because we are now more than mid way through July, and summer stone fruit season is in full swing.

So it’s time we talk all things peaches, nectarines, plums, and french inspired rose tarts.

sliced peaches in honey

{peaches in thyme honey}

rolling peach slices into roses, overhead prep photo

{rolling peaches into roses}

peach rose petal prep shot

{peach rose petal}

I’m not going to sugar coat anything here, this tart will take you some tome to create, but it’s fun, and it’s the perfect weekend baking project.

For the most part, I’ve really been trying to stick to rather simple recipes because I totally get that life is busy and no one has time to spend hours in the kitchen every single day…except for me, but hey, it’s kind of my job.

Sometimes though, I really just want to share the recipes that are truly inspiring and exciting me most, and right now it’s this tart. It will take longer than thirty minutes to make, but the good news is that this tart is packed full of delicious summer stone fruit. And while it is a little more time consuming than you might prefer, it’s truly a show stopper, and anyone you serve it to is going to be highly impressed.

I know I said this, but it really is worth all the effort. Trust me, I would not steer you wrong.

overhead photo of raw Sweet Peach Rose Tart with hands in photo before baking

Now. Details. Details. DETAILS.

There are three things I need to stress right off the bat with this tart.

Thing one, yes it will take you some time to create all these little roses, but I promise it’s not too hard and if you put on some good music, or your favorite podcast, time will fly.

far out overhead photo of Sweet Peach Rose Tart

Thing two, you absolutely just cannot stress about creating perfect roses because unless you’re a pro baker, it’s just not happening…and that’s OK. I personally love the imperfect look. It’s REAL.

Thing three, use a mix of peaches, nectarines, and plums for different shades of pinks, reds, and yellows. It makes for a gorgeous tart. Just be sure that your stone fruit is firm to the touch and not soft.

overhead photo of whole Sweet Peach Rose Tart

The recipe and ingredients are actually super simple. For the tart’s crust, I just used store-bought puff pastry. It’s kind of my go-to when making tarts because it’s easy, and I personally couldn’t make anything better myself. Sometimes store-bought is OK.

The filling is very much inspired by a french frangipane tart. I used nuts, butter, and egg yolk to create a creamy base, and then topped that with my peach, nectarine, and plum roses. Very simple, very good.

overhead close up photo of whole Sweet Peach Rose Tart

Now the hard part, forming the roses, which really isn’t as hard as you might think. It’s important to slice the peaches very thin so that they are easily bendable. This is the key to creating the roses.

The fruit gets soak in thyme infuse honey, which adds sweetness and flavor, but softens the fruit and makes it easier to shape and bend into a rose. I tried my best to provide some process shots of forming the roses, so take a look at those before baking this.

I will also be adding a how-to video as soon as I can, so stay tuned for that. It’s on my list of videos to make for our next filming week.

Once you have the roses all in place, brush the remaining honey over top and then bake. Not too bad, right?

overhead photo of Sweet Peach Rose Tart with 4 pieces cut into triangles

I highly recommend listening to music or a podcast while you do this and just zoning out. I actually had so much fun creating this dish, and really want to do it again soon before summer is over.

Also, if you have a friend who loves to bake, try making this a girl’s night (or guys!), and do dinner and tart baking while drinking wine and talking. Actually sounds kind of perfect for tonight…

Who is in? Cool. Cool.

overhead close up photo of Sweet Peach Rose Tart triangle with roses in photo

Oh and lastly? I know you don’t see any in the photos, but this tart is beyond delicious with a scoop of vanilla ice cream, oh, and an extra drizzle of honey too.

You have to try it, SO GOOD.

overhead photo of Sweet Peach Rose Tart cut into 3 triangles with sun streaking through

If you make this sweet peach rose tart, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this tart, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Sweet Peach Rose Tart

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories Per Serving: 410 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Slice the fruit very thin using a mandolin or a sharp knife. Place the fruit in a heat proof bowl.
    2. Heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until the sauce just comes to a boil. Remove from the heat and pour the honey sauce over the sliced peaches. Let sit 5-10 minutes.
    3. Line a 10 inch pie plate or tart pan with parchment paper. Roll the pastry out into 1/4 inch thickness and fit inside the pie plate. Trim the pastry around the edges.
    4. In the bowl of a food processor, combine the nuts, butter, and egg yolk and pulse until mostly smooth. Spread inside the pastry. 
    5. Arrange 3-4 fruit slices lengthwise, overlapping each slightly on a clean counter (see photo above). Roll the fruit from left to right to create a rose (see photo above). Place the roses into the prepared dish, pressing them gently into the nut spread to adhere, it's OK if your roses are not perfect. Don't stress. Repeat with the remaining fruit, placing the roses in the prepared dish as your work. Brush any honey sauce left in the bowl over the roses. Place the tart in the fridge for 15 minutes to chill. 
    6. Preheat the oven to 375 degrees F. Remove the tart from the fridge and transfer to the oven. Bake for 35-45 minutes or until the pastry is golden. Let the tart cool 10 minutes before lifting out of the pie plate. 
    7. Serve warm or at room temperature with honey and vanilla ice cream. Enjoy! 
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overhead horizontal photo of Sweet Peach Rose Tart

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Comments

  1. Is there a way to make this without a food processor? I really really want to try to make this, and was thinking of just chopping the nuts as finely as I can and mixing it with the other ingredients, but I’d hate to go through all the work and have it not work out because that.
    Does anyone have any suggestions?

    1. Hey Sarah! If you can very finely chops the nuts, that should work fine. Alternately you can use 2 tablespoons of pecan butter and stir that up with the other ingredients to replace the pecans. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  2. How do you get the peaches from unrolling when you add them to the pastry. Tried making it but had the hardest time getting them to stay together.

    1. Hey Chris! So I stick the peach roses into the pecan butter on the bottom of the crust. The butter holds the rose in places and in their rose shape, so make sure the butter is not melting when you are working on the tart. It also helps once you get a few roses in the tart and snuggled next to each other, the rose will hold themselves in place. Does that make sense? Sorry if I am confusing you! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  3. Have you ever made your own puff pastry? I’ve been wanting to try, but it always looks so daunting!
    Love this! x

  4. This pie looks amazing.However, the photo on the keto ad was offensive to me. Please screen more carefully. I want to see food related ads not sexual ones.

    1. Hi Linda, I am so sorry about that! I was not aware that ad was popping up. I will look into that!

  5. This is beautiful, I can’t wait to make it! I did have a question though – I hate thyme. 🙁 Is there another herb I could substitute in? Thanks!

    1. Of course! You can use basil or just omit the thyme completely. Add 1/2 teaspoon of cinnamon for a little flavor, that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    2. Hi I had a question about the pastry used in this recipe. I love the idea of peaches and puff pastry but I’m afraid of the weight of the filling and stone fruit making it too dense and not getting that lightness that puff pastry is known for. Do you find it to still be flaky and light? Or does it change texture? That’s not necessarily a negative I’m just curious!

      1. Hi Ali,
        The texture does change slightly, I just liked the puff pastry as the crust to make it lighter than a typical tart crust. The sides are still light and flaky. Please let me know if you give the recipe a try! xTieghan

    1. I like baking with salted butter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  6. DO you think this would freeze well? Thinking of making this a couple days ahead of time for some guests.

    1. HI! I have not tried freezing this and I can’t really say. My gut s saying that it might not freeze well. I am worried that the roses will loose shape after being frozen. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. It’s a white marble with pink marbling. I found it in Mexico. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  7. 5 stars
    Yes, this will totally be worth the work!! What a gorgeous creation. I always listen to podcasts while I bake or cook – it’s all therapeutic. Speaking of podcasts… don’t miss episode #123 of The Skinny Confidential podcast – start it around the 13:49 mark, and you’ll hear my voice and question for the next few minutes of it, hahaha. ??‍♀️