Easy Peach Tartlets Recipe
User Reviews
5
Easy Peach Tartlets Recipe
Description
This recipe starts by cutting thawed puff pastry into nine equal squares placed on a parchment-lined baking sheet. Fresh peach slices are mixed with granulated sugar, flour, cinnamon, and vanilla, then layered over the center of each pastry square, taking care not to wet the pastry edges. The edges are brushed with beaten egg to promote browning and adorned with sliced almonds for texture.
The tartlets bake at 400°F for about 17 to 19 minutes until the pastry is puffed and golden at the edges. They cool on the baking sheet before glazing. The glaze, made from powdered sugar combined with vanilla extract and milk, is stirred until smooth and drizzled over the tartlets to add a touch of sweetness and moisture.
These tartlets showcase the natural sweetness and delicate flavor of peaches paired with the buttery, flaky puff pastry and crunchy almonds. The cinnamon and vanilla add warm aromatic notes without overpowering. The recipe is straightforward, suitable as a quick dessert or an elegant fruit pastry for gatherings.
Ingredients
- 1 sheet 1/2 lb puff pastry - I used Pepperidge Farm brand
- 1 egg beaten well with a fork
- 2 large 1/2 lb fresh peaches (or use canned/drained peaches)
- 2 Tbsp granulated sugar
- 1 Tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup almonds sliced
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk or add to achieve desired consistency
Instructions
- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
- Beat 1 egg in a small bowl and set aside.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
- Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
- Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
- While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.
User Reviews
Overall Rating
5
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