Mini Peach Phyllotarts Recipes

EASY PEACH TARTS

Steps:

• Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.
• Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
• In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!