Peach Plum Rose Tarts • Two Purple Figs (2024)

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!

If you’re thinking of making a special dessert, this is the one! These gorgeous sweet peach plum rose tarts look like they were made at a fancy patisserie while in fact, they are simple to make with just a few tips! A buttery flaky pie crust, some jam, plums and peaches are all you need.

So the main reason I chose to make this Peach and Plum Rose Tarts recipe today, because today is a very special day—it’s my beloved mom’s birthday!

These delicate rose tarts will sure put a smile on her face! You might remember, I mentioned before in the tomato tarts tatin recipe, my mom is a lover of tarts, sophistication, perfection and everything in mini servings!

Above all, she is the kindest person and a very passionate mom, who’s love and affection humble me every day. She has influenced me the most, and I’m very grateful to have her.

Why you need to make these Peach and Plum Rose Tarts:

Before things get too emotional, let’s go back to the tarts:

This is another stunningly beautiful recipe that gets you all the compliments while causing the minimal fuss.

If you’re a lover of simple fruit tarts, that are not loaded with pastry cream, whipped cream or the likes, this one is for you!

But even if you’re a lover of creamy deliciousness, these mini rose tarts are one is still for you because the combination of buttery pastry, jam and baked stone fruits is just irresistibly good and just as decadent as a custard tart!

How to make Peach Plum Rose Tarts:

The recipe for peach plum rose tarts has to start with the fruits: I chose plums and peaches today because they are in season but I’ve made it with apricots, apples, pears and strawberries.

Honestly, I can’t even pick a favorite, they were all wonderfully delicious!!

And there are times I’ve made these rose tarts with frangipane, pastry cream or a cream cheese filling at the bottom, and as good as they were—I preferred the crispiness of the dough with this simple fruit filling, and just a touch of jam.

The fruit is sliced by hand as thinly as possible, don’t stress about a mandolin slicer.

And this is the most important tip: you’ll need to microwave the fruit slices covered with clingwrap so that the fruit softens up and becomes malleable, and so that when you try to roll the pastry around it, it doesn’t tear it up.

When it comes to the pastry, ok you guessed it—my favorite easy flakey piedoughis my pastry of choice. Because it’s all it claims to be: easy and flakey. That’s what I need here. However I will state for the record, that store-bought puff pastry would work beautifully as a plan B.

The pastry is rolled and cut into 1.5 inch and 6 inch strips (the longer your pastry is, the more intricate the rose tart will look).

The most important thing about the pastry is that it must always remain cold! So at any time you aren’t working with a piece of pastry, it’s best to keep it chilled.

How to assemble the rose tarts:

The pastry is brushed with a thin layer of jam (which helps the fruit stick) and the slices of fruit are arranged like in the photo—along the length of the strips, slightly overlapping with about half the fruit inside the pastry and the other half out.

Note that the skin side of the fruit is pointing out of the pastry always

Then the pastry is folded to seal in the half of fruit that’s inside it, and the whole strip is rolled over by length exposing the beautiful colors and curves of the fruit slices to look like a rose!

Then each rose is placed in a cavity of a regular size muffin pan.

If you’re having warm weather—I envy you! And I would encourage you to put the muffin pan in the fridge every time you’re working on the remaining tarts, also place the pastry strips in the fridge if you’re not working with them.

The peach plum rose tarts are baked in the muffin pan, and you’ll get those crispy golden flakey layers of pastry with tender sweet juicy fruit inside.

I like to dust them lightly with confectioner’s sugar—but it’s totally optional. Serve them at room temperature, cold or warm if you like.

These gorgeous fruity beauties will put a smile on everyone’s face when you make them—including you! So give these peach plum rose tarts a try and enjoy them with someone you love:)

Tips for success:

• 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!