These Glazed Peach Tartlets with Toasted Coconut are a refined and refreshing dessert that perfectly captures the essence of summer. Buttery, crisp tart shells cradle a smooth vanilla pastry cream, while fresh peach slices, gently glazed with apricot jam, provide a naturally sweet and juicy topping. A final sprinkle of toasted coconut adds subtle crunch and flavor, making these tartlets an elegant finale to any meal or a standout treat for afternoon tea.
Why You’ll Love This Recipe
- Beautiful presentation: Perfectly layered peaches and glossy glaze make these tartlets visually stunning.
- Delicate flavor balance: Rich vanilla pastry cream pairs harmoniously with fresh peaches and toasted coconut.
- Versatile: Serve at summer parties, showers, or as an individual dessert at dinner gatherings.
- Make-ahead friendly: Components can be prepared in advance for easy assembly.
- Seasonal and fresh: A wonderful way to showcase ripe summer peaches.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tart shells
- all-purpose flour
- powdered sugar
- unsalted butter, cold and cubed
- cold water
For the pastry cream
- whole milk
- granulated sugar
- egg yolks
- cornstarch
- vanilla extract
For topping
- ripe peaches
- apricot jam
- water
- toasted shredded coconut
Directions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour and powdered sugar. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, until a dough forms.
- Press the dough into tartlet pans and prick the bottoms with a fork.
- Bake for 12–15 minutes or until lightly golden. Let cool completely.
- To make the pastry cream, warm the milk in a saucepan over medium heat.
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
- Remove from heat, stir in vanilla extract, and let cool completely.
- Fill each cooled tartlet shell with pastry cream.
- Arrange thin peach slices in a circular pattern over the cream.
- In a small saucepan, heat apricot jam with water until smooth, then brush over the peaches for a glossy finish.
- Sprinkle toasted coconut in the center of each tartlet. Chill before serving.
Servings and timing
Yield: 6–8 tartlets
Prep time: 30 minutes
Bake time: 15 minutes
Chill time: 30–60 minutes
Total time: 1 hour 30 minutes (including chilling)
Variations
- Berry twist: Replace peaches with fresh berries such as raspberries, blueberries, or sliced strawberries.
- Nut crust: Add finely ground almonds or hazelnuts to the tart dough for a nutty flavor.
- Lemon pastry cream: Add lemon zest to the pastry cream for a citrusy note.
- Dairy-free option: Use plant-based milk and vegan butter for the tart shells and cream.
- Mini tartlets: Use mini muffin tins for bite-sized versions perfect for parties.
storage/reheating
Store assembled tartlets in the refrigerator in an airtight container for up to 2 days.
To maintain the crispness of the tart shell, fill and assemble the tartlets close to serving time. The pastry cream can be made 1–2 days in advance and stored separately. These tartlets are not suitable for reheating or freezing once assembled, as the fruit and cream may release moisture and affect texture.
FAQs
Can I make the tart shells ahead of time?
Yes, the tart shells can be baked and stored at room temperature in an airtight container for up to 2 days before filling.
Can I use canned peaches instead of fresh?
Yes, but be sure to drain and pat them dry to avoid sogginess.
What if I don’t have apricot jam?
Peach, apple, or orange marmalade can be used as a glaze substitute.
Can I use store-bought tart shells?
Yes, pre-baked tartlet shells can be used to save time.
How do I toast coconut?
Spread shredded coconut in a dry skillet over medium heat and stir until golden and fragrant, about 2–3 minutes.
Can I use a different fruit for topping?
Yes, nectarines, plums, or berries make excellent alternatives.
What size tart pans should I use?
Mini tart pans around 4 inches in diameter work well for this recipe.
How do I prevent the pastry cream from forming a skin?
Press plastic wrap directly onto the surface of the pastry cream while it cools.
Can I make this gluten-free?
Use a gluten-free flour blend in the tart dough and check that all other ingredients are gluten-free.
How do I keep the tart shells from shrinking?
Chill the tart dough in the pans before baking, and prick the bottoms to prevent puffing.
Conclusion
Glazed Peach Tartlets with Toasted Coconut are the perfect blend of elegance and ease—crisp shells, creamy vanilla filling, and sweet summer peaches come together to create a show-stopping dessert. Ideal for entertaining or treating yourself to a special homemade indulgence, this recipe delivers both beauty and flavor in every bite. Prepare these tartlets during peach season and impress your guests with a dessert that’s as stunning as it is delicious.
Print
Glazed Peach Tartlets with Toasted Coconut
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These elegant glazed peach tartlets feature buttery tart shells filled with smooth vanilla pastry cream, topped with golden glazed peach slices and a sprinkle of toasted coconut. A refreshing and visually stunning dessert perfect for summer occasions or teatime indulgence.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons cold water
- 1 1/4 cups whole milk
- 3 tablespoons granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 3 ripe peaches, thinly sliced
- 1/4 cup apricot jam
- 1 tablespoon water
- 2 tablespoons toasted shredded coconut
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour and powdered sugar. Cut in butter using fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, until dough forms.
- Press dough evenly into tartlet pans and prick bottoms with a fork. Bake for 12–15 minutes or until golden brown. Let cool completely.
- In a saucepan, heat milk until warm. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in vanilla extract. Let pastry cream cool completely.
- Fill each cooled tartlet shell with the pastry cream.
- Arrange peach slices in a circular pattern on top of the pastry cream.
- Warm apricot jam with water in a small saucepan or microwave and brush over the peach slices to glaze.
- Sprinkle toasted coconut in the center of each tartlet and chill until ready to serve.
Notes
- Use canned peaches if fresh are not available—just pat them dry before glazing.
- The tart shells and pastry cream can be made a day in advance and assembled just before serving.
- Try substituting peaches with nectarines or plums for variety.
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 14g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
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