EASY PEACH TARTLETS RECIPE
Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 44m
Number Of Ingredients 11
Steps:
- 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.
PUFF PASTRY PEACH TARTLETS
Puff Pastry Peach Tartlets are the perfect semi-homemade fall treat. Use packaged puff pastry, cream cheese, preserves, and fresh peaches for a quick and delicious dessert.
Provided by Sue Ringsdorf
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Prep recipe in advance. * Slice peaches thinly, and place in bowl. Add sugar, and let mascerate.* Set pastry sheet on counter to thaw out.* Place cream cheese in bowl to soften.
- Using a hand mixer, mix the cream cheese with the preserves until creamy.
- With a rolling pin, roll the pastry sheet out to enlarge slightly. Cut in six even rectangles, and place on baking sheet prepared with parchment paper.
- Divide the cream cheese/preserve mixture among the six sections of puff pastry. Smooth out, leaving room to fold the pastry up over the center. See picture on blog post.
- Add approximately four slices of peaches to each pastry. (See picture on blog post.) Fold the ends up around the filling so it forms a shallow bowl. Brush the egg wash on the exposed puff pastry.
- Bake on 400 degrees for 20 minutes, or until the edges are slightly browned and peaches are softened.
- Serve immediately with a scoop of ice cream. These are also good served cold or at room temperature.
Nutrition Facts : Calories 315 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 173 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
PUFF PASTRY PEACH TARTLETS RECIPE - (4.2/5)
Provided by á-4939
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the peaches: Slice peaches to about 1/2 inch thickness. Coat with brown sugar, lemon juice, ground ginger, ground cinnamon and salt. To make the tartlets: Let the puff pastry sheets thaw at almost room temperature (about 20 minutes). Cut each puff pastry sheet into 9 equal squares. Layer the sliced peaches in the center of each square. Brush edges with melted butter or margarine then sprinkle with turbinado sugar. Bake for 25 to 30 minutes or until golden brown. Allow to cool then drizzle with agave or maple syrup if desired.
PEACH PUFF PASTRY TART WITH ALMONDS
Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert
Provided by Lizzie Harris
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
- Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
- Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
- Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.
Nutrition Facts : Calories 602 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
PEACH TART
Store bought pastry dough makes this dessert a snap to make. Add a scoop of vanilla ice cream on each slice.
Provided by Charlotte J
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a bowl, combine the peaches, sugar and flour; toss to mix.
- Add lemon juice and stir to combine.
- On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
- Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
- The fruit will be stacked high but will reduce in volume as it cooks.
- Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
- Dot the top of the fruit with the butter pieces.
- Bake until the pastry is puffed and golden brown, about 30 minutes.
- Do not undercook.
- Cut into wedges and serve hot.
EASY SUMMER PEACH PUFF PASTRY TARTLETS
A delightful summer dessert with juicy summer peaches, baked in crispy puff pastry!
Provided by Marilena Leavitt
Categories Summer Dessert
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Gather and measure all the ingredients and remove the thawed puff pastry from the freezer. The puff pastry should unfold easily but still be cold (it is best not to allow it to get to room temperature). Line two, 13" x 9" sheet pans with parchment paper.
- Place one sheet of puff pastry on a slightly floured surface, unfold it, and roll it out gently to about 10" x 12". With a sharp knife (or, with a pizza cutter), trim the edges. Cut each puff pastry sheet into six, equal rectangles (they do not have to be perfect or exactly even). Place the rectangles on the first parchment- paper-lined sheet pan and, with a sharp knife, score a small boarder around each rectangle. Then with a fork, prick each piece several times in the center part of each rectangle to allow the steam to escape while they bake. Do not prick holes in the border.
- Return the pan to the refrigerator and repeat the same with the second sheet of puff pastry to form six more puff pastry tartlet shells. Place the second pan in the refrigerator as well. The puff pastry should chill for half an hour while you preheat the oven and work with the fruit.
- Preheat the oven to 400° F.
- Wash and dry the peaches. Cut each one around the "seam" and twist. Some peaches are "free stone" (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ½" slices and place them in a bowl with the granulated sugar, almond extract, lemon zest, lemon juice. Toss gently to combine.
- Remove the first sheet pan from the refrigerator. Spread some almond meal (if using), over each rectangular piece of puff pastry, leaving a small border (the almond meal will help absorb some of the juices from the peaches and leave you with a crispier crust). Fan 5-6 slices of fruit on top of the almond meal, overlapping slightly each other. Continue with the rest of the fruit, leaving any extra liquid behind, in the bowl and making sure that the border does not become wet (or it will not rise).
- Whisk together the egg and the water. Brush the border lightly with the egg wash and sprinkle with some turbinado sugar.
- Bake each sheet pan, one at a time, for about 15 minutes, rotating half way if necessary, until the pastry is golden and the peaches are tender.
- While the tartlets bake, gently warm the peach or apricot preserves, adding a little water if necessary, to thin it out. Let it cool.
- Glaze the peaches with some of the preserves the minute they are out of the oven and still warm. Let them cool for 10 minutes and serve as is, or, with some vanilla ice cream.
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