Rustic Peach Tart with Thyme Infused Drizzle

I recently went to Fredericksburg with my husband, Troy, and my brother and sister in law.

Fredericksburg is a magical place.

When I am there it feels as if time moves slower and I am able to live fully present in the moment. I relax with a glass of wine and take in the views of the vineyards. Fredericksburg has created its own small world–and it makes you feel connected to life and the loved ones your share these moments with.

We are mid peach season here in Texas, and where better to get fresh peaches than in Fredericksburg, Texas! Not only are they known for their wineries, but for their amazing fresh picked peaches. You can see the orchards on your drive in–they are stunning!

My trip inspired this peach tart recipe. The peaches are naturally soft and sweet, and the thyme adds lovely floral notes. I made a reduction of peach cider, that we bought from Burg’s Corner, and steeped thyme from my herb garden inside of it as it reduced. This created a sweet syrup to drizzle on the tart and swirl into the whip cream.

I hope you enjoy this recipe as much as we did and it reminds you of sweet summertime!

Happy eating!

Rustic Peach Tart with Thyme Infused Drizzle


1 thawed puff pastry sheet

2 cups peach cider

8 thyme sprigs, divided

1 lb of peaches, cored and sliced

2 tbs honey

3 tbs flour

pinch of salt

1/2 cup milk

2 tbs sugar

whip cream swirled with cider thyme syrup to serve


Preheat oven to 425.

In a small pot, combine the cider and 4 sprigs of thyme. Place on medium low heat and reduce until it is a loose syrup consistency.

Combined the peaches, honey, remaining chopped thyme, salt, and flour in a bowl. Gently stir to combine.

Roll out the puff pastry on a floured surface and transfer to a parchment lined baking tray. Spoon out peaches with a slotted spoon into the middle of the puff pastry. Starting on one end, begin folding the ends of the pastry towards the middle. Do not completely cover the peaches. Work your way around the peaches until you have formed a round(ish) tart.

Using a pastry brush, paint the edges of the pastry with milk and sprinkle with sugar.

Bake for 23-30 minutes, rotating halfway through, until golden brown.

Remove from oven and drizzle with cider and thyme syrup.

Serve along with whipped cream that is swirled with the cider thyme syrup.

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