Mini Peach Tarts

iamwinfred

These little tarts use flaky puff pastry as the base, so there is no pie dough to fuss over and no blind baking required. Each one gets piled with thin peach slices, a dusting of cinnamon sugar, and a golden egg wash before it bakes up puffed and bronzed at the edges. Once they cool for a few minutes, a quick brush of warm apricot glaze makes them look like they came from a bakery case, even though they take about 40 minutes start to finish.

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Prep Time 20

Cook Time 18

Total Time 38

Course Dessert

Cuisine American

Servings tarts

Calories 185 kcal

Equipment

Baking sheet
Parchment paper
Rolling Pin
Pastry brush
Sharp knife or Pastry Cutter
Small saucepan for the glaze
Cooling rack

Ingredients

1 sheet Puff Pastry Sheets thawed according to package directions
3 medium ripe peaches thinly sliced
1 large egg
1 tablespoon water
3 tablespoons granulated sugar divided
1 teaspoon ground cinnamon divided
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 cup Apricot Preserves for the glaze
2 tablespoons Sliced Almonds for garnish
Powdered sugar for dusting, optional

Instructions

Wash and slice peaches 1/8 inch thick, then toss with lemon juice, vanilla, 1 tablespoon sugar, and 1/2 teaspoon cinnamon. Set aside while preparing pastry.
Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out thawed puff pastry and cut into 8 even squares or rounds. Transfer to baking sheet and score a 1/2-inch border around each piece.
Arrange 3-4 peach slices inside the scored border of each pastry piece, overlapping slightly. Sprinkle with remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.
Whisk egg with 1 tablespoon water. Brush egg wash only along the scored borders, avoiding the peaches.
Bake for 16-18 minutes until pastry borders are puffed and deep golden brown and peaches are tender. Cool on pan for 5 minutes, then transfer to cooling rack.
Warm apricot preserves in a small saucepan over low heat until melted. Brush warm glaze over peaches on each tart, scatter sliced almonds on top, and dust with powdered sugar if desired.

Notes

Use peaches that are ripe but still slightly firm, since very soft peaches turn mushy in the oven.
Keep the puff pastry cold until you are ready to assemble, since warm dough puffs unevenly.
Do not overload the pastry with peach juice, or the base will steam instead of crisping.
Score the border but do not cut all the way through, or the edges will not puff properly.
Bake on the middle rack so the tops brown evenly without the bottoms burning first.
Swap in sliced nectarines or plums for the peaches for a seasonal variation.
Add a thin layer of mascarpone or cream cheese under the fruit for a creamier bite.
Baked tarts are best enjoyed the day they are baked, but can be refrigerated in an airtight container for up to 2 days.
Reheat leftover tarts in a 350°F oven for 5-7 minutes to re-crisp the pastry; avoid microwaving.
Unbaked assembled tarts can be refrigerated for a few hours before baking, if you want to prep ahead.

Nutrition

Serving: 1tartCalories: 185kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 95mgPotassium: 140mgFiber: 1gSugar: 13gVitamin A: 4IUVitamin C: 8mgCalcium: 2mgIron: 3mg

Keyword individual fruit tart, mini peach tart, peach pastry, puff pastry peach tart, summer dessert