Peach Tartlets


Peach Tartlets

2 Dickey Farms peaches

1 sheet Pepperidge Farm puff pastry

1 egg

2 tbsp granulated sugar

1 tbsp all-purpose flour

1/4 tsp cinnamon

1/4 tsp vanilla extract

1/4 cup sliced almonds


1/2 cup powdered sugar

1/2 tsp vanilla extract

1 tbsp milk


Preheat oven to 400°F. Thaw pastry for 20 minutes at room temperature. 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 and place in a medium mixing bowl. Sprinkle with granulated sugar, flour, cinnamon, and 1/4 tsp vanilla extract and gently fold together.

Layer 3-4 peach slices over the center of each pastry square. Brush pasty edges generously with beaten egg. Sprinkle with sliced almonds.

Bake for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking.

While pasty cools, make the glaze: in a measuring cup, stir together powdered sugar, 1/2 tsp vanilla extract, and milk. Drizzle over warm pastries.


October 11, 2021
Tags: Peach

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