This peach puff pastry is spread with mascarpone cheese and finished with crushed roasted pistachios. It’s flaky, sweet, slightly savory and absolutely delicious — perfect as an appetizer, snack or side.
Oh my, yum.
A buttery, flaky crust gets a creamy layer of mascarpone, topped with sweet, juicy peach slices and finished with a shower of crunchy, salty pistachios.
Hello, flavor explosion.
I’ve been slightly obsessed with peaches lately — and I’m bummed the season is winding down.
I also love anything made with puff pastry. Sweet or savory, it’s hard to resist a flaky base piled with good toppings.
This tart is both sweet and savory, versatile enough for an afternoon snack, an elegant appetizer, or even a simple dessert — you can also serve it alongside a meal.
So easy to make
Spread a sheet of puff pastry with mascarpone, arrange thin peach slices on top, drizzle with honey, sprinkle with chopped pistachios, and bake. That’s it — five simple ingredients and minimal effort.
I’ve made similar tarts with other toppings and they always disappear fast.
This is a great choice when friends drop by and you want something impressive but easy — bake it just before guests arrive so the pastry stays crisp and the filling is warm and bubbly.
If you time it right, it comes out of the oven golden and ready to serve as everyone gathers.
Serving ideas
I like to pair this tart with a simple lemon arugula salad — just greens tossed with olive oil, lemon, salt and pepper. A drizzle of balsamic glaze over the finished tart adds a nice sweet-savory contrast.
It also pairs beautifully with a savory main like grilled chicken and roasted vegetables, where the tart provides a bright, sweet bite on the side.
Leftovers and reheating
While puff pastry is best fresh, leftovers can be revived. Warm slices in a low oven (around 200°F / 95°C) until heated through — this helps restore some crispness so you can enjoy it again for another meal.
These are classic late-summer flavors.
Peach Puff Pastry with Pistachios
Peach Pistachio Puff Pastry
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Ingredients
- 1 sheet of puff pastry, thawed if frozen
- 8 ounces mascarpone cheese
- 3 peaches, thinly sliced
- 2 tablespoons honey
- ⅓ cup chopped roasted pistachios, salted are fine too!
- kosher salt and pepper
- 1 egg + 1 teaspoon water, lightly beaten to make an egg wash
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Stir the mascarpone with a spoon to soften it and make it spreadable.
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Place the puff pastry sheet on the prepared baking sheet and prick it a few times all over with a fork.
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Spread the mascarpone over the pastry, leaving a 1-inch border. Don’t pile it too thick in the center so the pastry can cook evenly. Layer on the peach slices, drizzle with honey, add a pinch of salt and pepper, and sprinkle with chopped pistachios.
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Whisk the egg with 1 teaspoon water and brush the exposed pastry border with the egg wash for a glossy, golden finish (optional).
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Bake at 425°F for 20–25 minutes, until the pastry is golden and crisp. Serve immediately.
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I appreciate you so much!
These flavors!