Summer brings with it an irresistible urge to savor juicy peaches, and what better way to indulge than with these easy peach tartlets? They’re like little bites of sunshine — sweet, flaky, and just a tad messy, in the best possible way. I remember last summer, devouring these under the shade of an old oak tree, their buttery aroma mingling with the warm afternoon breeze.
Steps
- Set your oven to 400°F and allow the puff pastry to thaw at room temperature for about 20 minutes until it can be unfolded. Cut the pastry into 9 equal squares and arrange them on a parchment-lined baking sheet, leaving a 1-inch space between each piece.
- In a small bowl, beat one egg thoroughly and keep it aside for later use.
- Cut the peaches into slices that are about 1/3 inch thick and place them in a medium-sized mixing bowl. Add 2 tablespoons of sugar, 1 tablespoon of flour, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of vanilla extract, then gently mix together using a spatula.
- Place 3 to 4 peach slices in the center of each pastry square, ensuring the juice doesn’t touch the pastry edges. Generously brush the edges with the beaten egg and sprinkle sliced almonds on top.
- Bake on the center rack of the oven at 400°F for 17 to 19 minutes, or until the pastries are puffed and golden brown, rotating the sheet halfway through. Be cautious not to over-bake as they brown quickly at the end. Once done, remove from the oven and cool on the pan for 10 minutes.
- While the pastries are cooling, prepare the vanilla glaze by combining 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of milk in a measuring cup. Adjust the milk to reach desired consistency, then drizzle the glaze over the warm pastries.
Ingredients
- 1 sheet (1/2 lb) puff pastry (such as Pepperidge Farm)
- 1 egg, beaten
- 2 large (1/2 lb) fresh peaches (or drained canned peaches)
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (or adjust for desired consistency)
FAQ
- Can I use canned peaches instead of fresh ones?
- Yes, canned peaches can be used when fresh peaches are not in season. Just ensure they are well-drained before using them in the recipe.
- How do I prevent the puff pastry from becoming soggy?
- To avoid a soggy pastry, be careful not to let the peach juice spill over the edges of the pastry squares. Also, make sure to brush the edges with beaten egg, which helps create a barrier.
- What should I do if my vanilla glaze is too thick?
- If the glaze is too thick, you can adjust the consistency by gradually adding more milk, a little at a time, until you reach the desired thickness.
- Can I prepare the tartlets in advance?
- While the tartlets are best enjoyed fresh, you can prepare the components in advance. Slice the peaches and prepare the glaze ahead of time, but assemble and bake the tartlets just before serving for the best texture.
- How do I store leftover peach tartlets?
- Leftover tartlets can be stored in an airtight container at room temperature for up to two days. Reheat them in the oven to restore their flakiness before serving.
Tips
- Ensure your puff pastry is fully thawed before unfolding to prevent it from tearing. Leave it at room temperature for about 20 minutes until it can be easily unfolded.
- When layering the peach slices on the pastry squares, try to avoid letting the peach juice spill onto the pastry edges. This will help maintain the pastry’s flakiness.
- Keep a close eye on the tartlets as they bake, especially towards the end. They brown quickly, so be ready to remove them once they are puffed and golden.
- To achieve the perfect vanilla glaze consistency, start with the recommended amount of milk and add more gradually if needed, allowing for a smooth drizzle over the warm pastries.
Equipment
- Parchment paper
- Baking sheet
- Medium mixing bowl
- Measuring cup with pouring lip
