Peach and Cherry Tarts

It’s time to Celebrate! Summer is a time of celebrations. There’s Independence Day (and Canada Day for my Canadian friends), Labor Day, and many birthdays of friends and family – including MINE (yes, I still get excited about my birthday, don’t you?). Summer is a great time to party it up! As much as I LOVE to make and eat cake, after a while I just need something different.  Too many cakes + bathing suit season = disaster.So when I found this Pin for a simple but delicious looking Peach and Cherry Tarts by Jo from Jo Cooks, I was all over it.

Pintesting Peach and Cherry Tarts - ORIGINAL PIN

Fresh peaches and cherries have been calling to me in my grocery store for a while now. I’ll walk past them, and the smell of those peaches calls me over, enticing me. “You know you want to buy us… We are your husband’s favorite…” It’s like the siren’s song. Then there are all of the wonderful health benefits to eating fresh fruit. Add the simplicity of the recipe… okay, let’s get started!


The Pintesting:

The recipe called for puff pastry, fresh peaches, fresh cherries, mascarpone cheese, cream cheese and a little sugar. I couldn’t find the mascarpone cheese, so I went with all cream cheese and a little milk and vanilla to help sweeten and loosen up the mixture.
Peach and Cherry Tart - Ingredients - Pintesting

Puff pastry comes frozen, usually in two sheets folded in thirds, and requires thawing before using. The instructions say to thaw overnight in the refrigerator or 30 minutes on the counter. Since I was making this early in the morning, I chose to thaw it overnight so I’d have one less thing to worry about before coffee. Seriously, who does ANYTHING before coffee? Exactly.

Peach and Cherry Tart - Puff Pastry - Pintesting

The pastry should unfold once thawed. However, mine was stuck together in two solid rectangles of dough. What to do? I just dusted the counter with a little flour and rolled it out to its intended size.

Peach and Cherry Tart - Roll it out - Pintesting

Once the dough was the right size, I cut it into thirds and put the pastry onto a baking sheet lined with parchment.

Peach and Cherry Tart - Cut into thirds - Pintesting

Now for the sweetened cream cheese. As I said before, I couldn’t get mascarpone cheese so I went with all cream cheese. Mascarpone cheese is a bit softer than cream cheese, so I added a little milk (maybe a teaspoon) and a little vanilla (1/4-1/2 teaspoon) to loosen and lightly sweeten the mix.

Peach and Cherry Tart - Sweet cream cheese - Pintesting

Mix together until smooth.

Peach and Cherry Tart - Mixed - Pintesting

Divide onto the pastry sheets…

Peach and Cherry Tart - Divide - Pintesting

…and spread it evenly.

Peach and Cherry Tart - Spread evenly - Pintesting

Slice the peaches thinly and pit and half the cherries. I like that you don’t need to peel the peaches. A note about fresh peaches; look for fruit that is just ripe but isn’t too soft. Peaches bruise easily and turn into mush if they’re too ripe. They should be firm enough to handle without indenting with gentle pressure.

I love fresh cherries but don’t care for the lovely purple hue they turn my fingers while slicing or pitting them, so I sliced the cherries under running water. That fixed the problem before it became one.

Peach and Cherry Tart - Arrange fruit - Pintesting

Arrange the peach slices on the pastries and the cherries down the center.

Pintesting Peach and Cherry Tart

Bake at 425 for 20-25 minutes. (My convection oven compensates automatically, thus the temperature difference.)

Peach and Cherry Tart - bake - Pintesting

Done! That’s it. I brought these into work to be a morning tasty treat to celebrate my birthday. Make my own birthday treat? Yes! That’s just how I roll. Making people happy with food makes me happy.

Peach and Cherry Tart - Finished - Pintesting

So this is how the Peach and Cherry Tarts looked when I set them out mid-morning. They didn’t last long, though. Everyone loved the fresh taste from these that wasn’t super sugary.

Peach and Cherry Tart - Served - Pintesting

Oh, and those oddly shaped rolls on the left side are my way of using the other puff pastry sheet.

Bonus Recipe:

  1. Cut the puff pastry sheet into quarters and put a row of four miniature candies down the center of each section; I used Hershey Kisses and Rolos because that’s what I had on hand but you can use any kind of miniature candies. (Note: this is a PERFECT way to use up Halloween candy that didn’t get passed on to trick-or-treaters. You know – that extra bag that you got “just in case”.)
  2. Brush all the edges with egg wash and fold the pastry over in thirds like a letter. The egg wash will help seal the pastry so the chocolaty goodness doesn’t leak out.
  3. Place it seam side down on a parchment-lined sheet pan tucking under the edges.
  4. Brush the whole pastry with egg wash to make it brown and shiny and beautiful.
  5. I baked these with the tarts and they came out perfectly. Yes, there are only three. Yes, I made four. Don’t judge – I was testing for doneness.

The Pintesting Results:

Overall Rating: 4.55 Pins

5 Pins Overall

Accuracy: The recipe was thorough, well-written and simple to follow. I had to substitute for the mascarpone cheese, but that didn’t take away from the recipe at all. The tarts turned out fantastic. I love how the fruit took the spotlight and made a wonderfully fresh and naturally sweet dessert (or in our case, mid-morning snack) without a lot of added sugar. It was really spot-on with the recipe and presentation. 5 Pins

Rated 5 Pins

Difficulty: There are only 6 ingredients in the recipe, and normally they’re easy to find at my grocery store. (Sorry mascarpone.) When I make this again – and I definitely will – I’ll thaw the puff pastry on the counter rather than use the overnight method. A puff pastry novice might have been put off by the dough that wouldn’t unfold. And while I didn’t think that thinly slicing the peaches, and pitting and halving the cherries was any trouble, others at my office didn’t seem to agree. “Sure, it’s simple for YOU”. Of course, these are the people that think that I float through my kitchen and sing as I cook and bake, while woodland creatures come and do the dishes and clean my house. All I can say to that is… I wish!

Princess Wannabe

Yeah… In the real world, this gets 4 Pins.

Rated 4 Pins

Time: I whipped this up before work – including getting ready and without the help of any woodland creatures. The whole thing took about an hour. If I hadn’t had to roll out the puff pastry, it might have taken a little less time, so I’m giving this 4 Pins.

Rated 4 Pins

Cost: With only 6 ingredients, or 7 since I subbed the mascarpone by adding milk and vanilla, the total cost was still around $10, and we had extra cherries for lunches and snacks. 4 Pins.

Rated 4 Pins

Practicality: This recipe is simple, cost effective, delicious, healthy, and (in my humble opinion) quick and easy tart. It works equally well for dessert, brunch, lunch, or any other food option. 5 Pins

Rated 5 Pins

Mini Peach Cobblers

My husband loves peach cobbler. It’s one of his all time favorite desserts. When I saw this pin for Mini Peach Cobblers, I knew I had to make it for him. I’m very fortunate and blessed to have such a wonderful man to call my husband, and love to spoil him in little ways like this. Much of my love comes from the kitchen. Last week he had a rough work day, so we had pan-seared scallops and steak for supper with steamed veggies and a Greek salad. On a Tuesday – just because. He felt the love.

My wonderful husband spoils me by cleaning the house. The man is gifted at cleaning. I mean, he puts Mr. Clean to shame. He can do in one hour what takes me all morning. So tell me, who wouldn’t make peach cobbler for the man who cleans? That ‘s what I thought. He was very excited about this pin test, so let’s get to it.

The original pin was by Melissa from Sugar Derby, who was guest posting on Alli’s blog, Alli-N-Son.

The Pintesting:

The ingredients called for a can of diced peaches. Melissa tells a funny story regarding this difficult-to-find ingredient, but I had no problem finding them at my grocer.


First I mixed the dry ingredients and combined with the milk until smooth. Melissa says to use a wooden spoon. I used a whisk and the results were perfect.

Mix until Smooth

I added the melted butter to the muffin pans, then topped with the batter.

Melted butter and batter in muffin cups

Next came the peaches, followed by a sprinkle of brown sugar and cinnamon.

Add peaches then sprinkle

The amount of brown sugar and cinnamon was omitted and left to the discretion of the cook. I did half with a lighter sprinkle and half with a heavy “sprinkle” to see if there would be a noticeable difference. We couldn’t taste a difference, but noticed that the cobblers with a more generous sprinkle were more nicely browned when baked.

I should note that the recipe yields 12 minis, but I had quite a bit of leftover melted butter and batter. I would recommend using 4-6 TBS of butter rather than the whole stick, and evenly divide up any additional batter.

Leftover butter & batter

I baked in a 350 degree pre-heated oven and set the timer for 12 minutes. Nothing was mentioned about using a convection oven, so I went with the conventional oven setting.


After 12 minutes the cobblers didn’t look quite done, so I gave them another 5 minutes. That seemed to do the trick.

Almost then Done

The directions say to let them cool almost completely before removing from the pan. After about 10 minutes, the cobblers had shrunk a bit from the cooling.

Shrink after cooling

Since it was a cold evening, we decided to test them with a cup of tea and skip the recommended ice cream. I’m sure it’s a delicious addition, but totally not necessary.


The Pintesting Results:

Overall Rating: 5 Pins

5 Pins Overall - LARGE

Accuracy: The recipe was easy to follow, and the blog post added clarity on the sprinkle question of the brown sugar and cinnamon. My husband, who considers himself a peach cobbler expert, said this was one of the very best he’d ever tasted. We both liked the light, crispiness and chewiness of the cobbler crust. It wasn’t doughy at all, which is his biggest pet peeve of cobblers. 5 pins

Rated 5 Pins - SMALL

Difficulty: This was a very simple recipe. Perfect for a novice baker. 5 pins

Rated 5 Pins - SMALL

Time: I found that it took about 5 minutes more than the time in the recipe, but it took roughly 10 minutes of prep time, 17 minutes of baking time, and 10 minutes of cooling. At just over half an hour, 5 pins.

Rated 5 Pins - SMALL

Cost: The ingredients are common to most kitchens. I only had to pick up the can of diced peaches for less than $2.00. 5 pins.

Rated 5 Pins - SMALL

Practicality: This makes a nice after school snack or week night dessert. The leftovers (if you have any) also make a yummy breakfast with a cup of coffee. 5 pins

Rated 5 Pins - SMALL