This Seasonal fruit dish is perfect for a picnic


  • 1 Sheet Puff Pastry
  • 3-4 Fresh Peaches, Pit Removed, ¼ inch slices
  • ½ Cup Granulated Sugar
  • ¼ Cup Unsalted Butter, ½ inch cubes
  • 2 Tablespoons Butter, Melted
  • Jam Glaze
    • ½ Cup Raspberry Seedless Preserves (or any flavor you prefer)
    • 3 Tablespoons Water


  1. Preheat Wolf Electric Oven to Convection 375°.
  2. Place puff pastry on a baking sheet lined with parchment paper and shingle the sliced peaches lengthwise or diagonally across the puff pastry, leaving a small border around the edge of the pastry.
  3. Sprinkle the tart with granulated sugar and dot with cubed butter. Brush the border with melted butter.
  4. Bake at 400 degrees for 25-30 minutes or until sugar is caramelized and the pastry is a deep golden brown. If the pastry forms air pockets during baking, insert a knife into the pocket, allowing the pastry to deflate.
  5. Meanwhile, whisk together jam and water in a small sauce pan and heat on the stove, simmering until slightly thickened. Remove and allow to cool slightly.
  6. Remove the tart from the oven and allow to cool slightly. Brush entire pastry with glaze, including the border. Cut and serve.