Categories
Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

Mini Peach Tarts

Happy Friday Everyone!
I’ve been meaning to share this little recipe for a couple of weeks now but I wanted to wait until peach season was finally upon us. Our local farm just started peach picking this week! And the first batch I got at the market didn’t disappoint: succulent, juicy, and very sweet.
Last month’s Martha Stewart Living magazine had a whole feature on this wonderful peach farm in California, and one of the recipes they included was for peach pot pie…peach pot pie!!
I can’t wait to make it.
But in the meantime I decided to use a few for my version of a tarte tatin–a flaky French tart which is usually made with apples in the Fall, but is just as delicious with peaches…

Typically a tatin mean scaramelizing sugar in a cast iron skillet and then placing sliced fruit into the caramel, placing a crust on top, cooking it all in the oven, inverting the pan upon completion, and producing a wonderful, densely flavored pie-tart hybrid.
But to make things a bit easier on myself for a little summer weeknight dessert, I decided to whip out the puff pastry. I wanted smaller tarts so everyone got their own, including the kids, here’s what I did:

Recipe for mini-peach tarte tatin
Place one sheet of frozen puff pastry on the counter to defrost.
Slice 3 ripe peaches and toss in a bowl with a tablespoon of sugar. Let sit.
Preheat oven to 400.
Unfold your pastry onto a sheet of parchment paper.
With one sheet of pastry dough I decided to make two individual tarts and two mini tarts (for the kids).
I used a cereal bowl for the individuals and traced a circle, and the top of a glass for the smaller ones.
Once you’ve traced your circles peel off the excess dough.
Prick the circles all over with a fork to prevent puffing.
And with the tip of a paring knife draw a line around the perimeter, about a 1/4 inch from the edge, to make a crust.
Divide the cut peaches evenly among the dough circles, piling them higher in the middle.
Dot with small cubes of cold butter.
Sprinkle with Demerra sugar (optional) to make a crunchy top.
Place the pan in the oven and cook for 35-40 minutes, removing the smaller tarts first when they look bubbly and golden.
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Enjoy.

FacebookTwitterGoogle+TumblrPinterest
Tagged as: , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest