Fig Tree's Peach Croustade

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Fig Tree's Peach Croustade

Serving Size

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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!


  • 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

Recipe Info

For the pastry shells:
  1. 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.

  1. 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.

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