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Peach Plum Rose Tarts

Peach Plum Rose Tarts

These gorgeous rose tarts with plums and peaches have all the elegance and refinement of fancy patisserie treats but are actually really easy to make at home! Perfect for a brunch, cake buffet or wedding reception! 

Course Dessert
Cuisine American
Keyword mini fruit tarts, mini stonefruit tarts, tart with peaches and plums
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 92 kcal
Author Mahy



  • 1 batch easy flakey pie dough or store bought puff pastry

Fruit filling:

  • 2 large plums thinly sliced
  • 2 large peaches thinly sliced - or apples, or strawberries
  • 1/4 cup apricot jam
  • confectioner’s sugar for dusting optional


  1. Preheat the oven to 400 degrees F.
  2. Place the fruit slices in a microwave safe bowl, and add just 2Tablespoons of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
  3. The slices should be soft and malleable, alternatively, you may boil or sauté the fruits in a skillet with a tablespoon of butter and covering the skillet on low heat for about 3 minutes until they soften up. Let the fruits cool in the fridge or freezer.
  4. Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6, (the longer the strips, the more intricate the rose will look.)
  5. Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about 1/2 teaspoon of jam on the entire surface.
  6. Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice pointing outside, making each slice like the shape of a rainbow.

  7. Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
  8. When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.

  9. Take the short edge of the long pastry strip and start rolling it over as if you’re making a cylinder. Press the edges of the pastry together to seal it well and you’ve got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity. Refrigerate the tart while you work on the rest.
  10. Bake the tarts for 15-20 minutes until the pastry is golden and the fruits are tender.
  11. Dust with confectioner’s sugar of desired. Serve.

Recipe Notes

  • Make sure you chill the pastry strips you are not working with and put the muffin tin with the already assembled tarts in the fridge while preparing the rest.
  • Apricots, apples, and pears work really well in this recipe.
  • Serve these fresh out of the oven with some ice cream or whipped cream or enjoy them chilled. They hold their shape beautifully and make for the perfect addition to a cake buffet!
Nutrition Facts
Peach Plum Rose Tarts
Amount Per Serving (1 tart)
Calories 92 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 69mg3%
Potassium 82mg2%
Carbohydrates 11g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 2.3mg3%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.