Thin Peach Tart

Ingredients

• 3-4 pcs Fresh peaches (Ripe, washed, pitted and sliced thin (2‑3 mm))
• 2 c. à soupe Granulated sugar (To sprinkle on the peach slices)
• 3 c. à soupe Apricot jam (Apply hot on the tart after baking)
• 40 g Unsalted butter (Melted, for brushing the filo pastry)
• 8 feuilles Filo pastry sheets (Thawed if purchased frozen, handled quickly)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180°C. Let it heat for about 10 minutes before baking the tart.

   Time: PT10M

   Temperature: 180°C

2. Prepare the filo base

   Place a sheet of parchment paper on the baking sheet. Lay two filo sheets, brush each sheet with melted butter using a brush. Repeat until you have 8 stacked sheets, each layer buttered.

   Time: PT5M

3. Prepare the peaches

   Wash the peaches, cut them in half, remove the pit, then slice each half into very thin ribbons (2‑3 mm).

   Time: PT5M

4. Assemble the tart

   Arrange the peach slices in a rosette on the filo, slightly overlapping. Sprinkle the 2 tablespoons of sugar evenly over the fruit.

   Time: PT2M

5. Bake

   Place the tart in the oven and bake for 20 minutes, until the pastry is golden and the peaches are lightly caramelized.

   Time: PT20M

   Temperature: 180°C

6. Finish with jam

   Remove the tart from the oven, let cool for 2 minutes, then brush the surface generously with the still‑warm apricot jam to achieve a tasty shine.

   Time: PT2M

7. Serve

   Cut the tart into 8 equal pieces and serve immediately. You may accompany it with a scoop of vanilla ice cream or Greek yogurt.

   Time: PT1M

Nutrition Facts

Calories

225

Protein

2 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh peaches: Nectarines, Apricots
• Instead of Granulated sugar: Honey (reduce the amount), Maple syrup
• Instead of Apricot jam: Peach jam, Orange marmalade
• Instead of Unsalted butter: Margarine, Clarified butter
• Instead of Filo pastry sheets: Brick pastry, Spring roll wrappers (different texture)

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Kitchen brush
• Chef's knife
• Cutting board
• Melted butter bowl (optional)
• Tablespoon (measure) (optional)
• Spatula (optional)
• Damp kitchen towel (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature (180°C).
• Brush each filo sheet to prevent it from drying out.
• Baking: monitor the pastry color and peach caramelization.

Chef Tips from the Video

• Use slightly ripe peaches for a balance of sweetness and firmness.
• Add a pinch of cinnamon or cardamom to the sugar for a subtle spicy note.
• Serve with a spoonful of Greek yogurt for a creamy contrast.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container in the refrigerator for up to 2 days. Warm slightly before serving.

Freezer: Freezing the tart after the peaches are cooked is not recommended; the filo texture will deteriorate.

Room temperature: At room temperature, the tart keeps for a maximum of 4 hours.

Make-Ahead Tips

• Prepare the filo layers in advance and keep them covered in the refrigerator for 30 minutes before adding the peaches.
• Apricot jam can be heated ahead of time and kept warm.