Description
These Easy Peach Tartlets are a delightful and simple dessert featuring flaky puff pastry topped with sweet, cinnamon-spiced fresh peaches and toasted almonds, finished with a smooth vanilla glaze. Perfectly golden and ready in under an hour, they make a charming treat for any occasion.
Ingredients
Scale
Puff Pastry Base
- 1/2 lb puff pastry dough (or 1 sheet of Pepperidge Farm brand)
- 1 egg (beaten well with a fork)
Peach Filling
- 1/2 lb fresh peaches (about 2 large 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 sliced almonds
Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk (or add more to achieve desired consistency)
Instructions
- Preheat and Prepare Pastry: Preheat oven to 400ËšF (204ËšC). Thaw the puff pastry for about 20 minutes at room temperature until it can be unfolded easily. Cut the pastry into 9 equal squares and place them on a parchment-lined baking sheet, spacing them 1 inch apart.
- Beat Egg: In a small bowl, beat the egg thoroughly with a fork and set aside. This will be used for brushing the pastry edges.
- Prepare Peach Filling: Slice the peaches into approximately 1/3-inch thick slices. In a medium mixing bowl, combine the peach slices with granulated sugar, flour, cinnamon, and vanilla extract. Gently fold the ingredients together using a spatula to evenly coat the peaches without breaking them.
- Assemble Tartlets: Arrange 3 to 4 peach slices over the center of each puff pastry square, being careful to keep peach juice off the edges. Brush the exposed edges of the pastry generously with the beaten egg to promote browning and sealing. Sprinkle sliced almonds over the top of each tartlet.
- Bake Tartlets: Place the baking sheet on the center oven rack and bake for 17-19 minutes, or until the pastry has puffed up and turned golden brown around the edges. Rotate the baking sheet halfway through baking for even cooking. Be cautious not to overbake as the pastry can brown quickly at the end. Remove from oven and allow tartlets to cool on the pan for 10 minutes.
- Prepare and Add Glaze: While the tartlets cool, prepare the glaze by stirring together powdered sugar, vanilla extract, and milk in a measuring cup. Add additional milk if needed to reach a drizzleable consistency. Drizzle the vanilla glaze over the warm tartlets just before serving.
Notes
- Use fresh, ripe peaches for the best flavor, or substitute with well-drained canned peaches if fresh are not available.
- Be careful when brushing the egg wash to avoid getting any on the pastry edges to ensure optimal puffiness.
- If you prefer crunchier almonds, toast them lightly before sprinkling on the tartlets.
- The glaze can be adjusted in consistency by adding more or less milk to suit your preference.
- These tartlets are best enjoyed warm the day they are made but can be stored covered at room temperature for a day.
