Peach Streusel Tart


The convenience of puff pastry sheets makes this delicious tart easy to prepare. It's the perfect ending to the meal and can be made with either peaches or apples.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 35 minutes
  • Cool: 10 minutes
  • Serves: 8
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  • 1 egg

  • 1 tbsp. water

  • 9 Pepperidge Farm® Bordeaux® Cookies, crushed

  • 2 tbsp. sugar

  • 1 tsp. ground cinnamon

  • 2 tbsp. butter, melted

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 8 medium peaches, peeled, pitted and sliced

  • 4 cups vanilla ice cream


  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.  Stir the cookie crumbs, sugar, cinnamon and butter in a medium bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Trim off the corners to make a circle.  Place the pastry circle onto a 12-inch pizza pan or a baking sheet.  Fold over the edge of the pastry to make a rim.  Brush the pastry with the egg mixture.

  3. Arrange the peach slices on the pastry, overlapping slightly. Sprinkle with the cookie mixture.

  4. Bake for 35 minutes or until the pastry is golden brown and the peaches are tender.  Let the pastry cool on the pan on a wire rack for 10 minutes.  Serve with the ice cream, if desired.

  5. For Apple Streusel Tart, substitute 4 large Granny Smith apples, peeled, cored and sliced, for the peaches. Proceed as directed above except bake for 45 minutes or until the pastry is golden brown and the apples are tender.

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