Peach Jam Tartlet with Brown Sugar Streusel

July 8, 2021

 A homemade pastry filled with fresh peach jam and 
topped with decadent brown sugar streusel! 

The day has arrived to share these little ladies with you, and just how I made them. If you read the title, then you now know what I decided to name them - Peach Jam Tartlets with Brown Sugar Streusel. Earlier this week when I first shared them, I hadn't quite decided what to call them. But this name is spot on for their crisp, flakey edges, jam-filled center, and streusel topping. The fresh peaches bring a hint of tartness and the sweetness makes for the loveliest little dessert. Serve them in the morning or reheat one in the afternoon with a cup of coffee. Truly, you could enjoy one anytime of the day.

I love these for their simplicity. While the puff pastry crust was pulled from the freezer, the jam is a homemade concoction of mine made from our freshly picked peaches. The streusel is another homemade element that adds to the overall flavor. I hope you enjoy these as much as we do! 

  • What You'll Need
    • Crust
      • Pepperidge Farm Puff Pastry (thawed)
      • Turbinando sugar
    • Peach Jam
      • 3 3/4 cups diced peaches (about 15 small peaches)
      • 1 cup granulated sugar
      • 1 1/2 TSP vanilla
      • 3 good shakes of cinnamon
    • Brown Sugar Streusel
      • 1/3 cup all-purpose flour
      • 1 TBSP granulated sugar
      • 1/4 cup brown sugar
      • 2 TBSP salted butter (cold and cubed)
      • Pinch of salt
    • Egg Wash
      • 1 egg
      • 1 TBSP water

  • What You'll Do
    • Crust
      • Pull the puff pastry out of the freezer a couple of hours before you intend to make these. Let is thaw completely. 
      • On a lightly floured surface, lay a single pastry sheet out. Cut it into 9 3x3 squares. Transfer to a parchment paper-lined baking sheet. Repeat this step with the second sheet of puff pastry.
    • Peach Jam
      • Peel and dice your peaches. Put them in a medium size sauce pan. Add the sugar, stir well and bring to a light boil. Then lower to a simmer for about 30 minutes.
      • Using a silicone spatula, stir with a little pressure to break some of the peaches up. 
      • Add the vanilla and cinnamon. Stir well and let simmer for another 10 minutes before removing from the heat. 
        • You could make the jam ahead of time if you like!
    • Brown Sugar Streusel
      • In a bowl, combine the flour, sugar, brown sugar, salt, and cubed butter. Using your hand or a pastry tool, crumble the ingredients together. Put in the fridge until ready to use.
    • Egg Wash
      • Whisk together the egg and water. Set aside.
    • Putting It All Together
      • Preheat the oven to 400°.
      • Using a slotted spoon to reduce the amount of liquid transferred with the peach jam, Add approximately a heaping tablespoon of the peach jam to the center of each puff pastry square.
      • Using your finger, make little lumps of streusel and neatly top the jam with as much or as little as you like.
      • Using a silicone brush, gently swipe the edges of the exposed pastry with the egg wash. Lightly sprinkle turbinado sugar on the egg-washed edges.
      • Bake for 15-17 minutes or until the pastry edges are crisp and lightly browned.
      • Enjoy right away or let cool completely before storing in an air-tight storage dish for a few days!