Puff Pastry Peach Tartlets Recipe 425

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EASY PEACH TARTLETS RECIPE



Easy Peach Tartlets Recipe image

Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 44m

Number Of Ingredients 11

1 sheet (1/2 lb puff pastry - I used Pepperidge Farm brand)
1 egg (beaten well with a fork)
2 large (1/2 lb fresh 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
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)

Steps:

  • Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. 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 into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
  • Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
  • Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
  • While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

PUFF PASTRY PEACH TARTLETS



Puff Pastry Peach Tartlets image

This is what we call an easy-to-make dessert! And the secret is the peach! Its flavor becomes stronger when you cook it in butter and brown sugar! If you don't have peaches or don't like them, you can use the fruit of your choice!

Provided by Raluca Cristian

Categories     Breakfast & brunch, Dessert, Fruit & vegetables, Halloween, nut-free, Party, sweet, vegetarian

Time 50m

Yield 7

Number Of Ingredients 10

3 peaches
⅓ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
2 ounces of butter
1 tablespoon cornstarch
1 puff pastry sheet, thawed
1 egg
1 tablespoon milk
2 tablespoons of powdered sugar

Steps:

  • Preheat the oven to 360 degrees F/180 degrees C.
  • Peel and dice the peaches and put them into a bowl. Add the sugar, cinnamon, salt and mix.
  • Heat a skillet and melt the butter.
  • Add the peaches and cook them in butter.
  • Add the cornstarch and mix.
  • Flour your workplace and roll out the puff pastry sheet.
  • Use a cookie cutter and cut as many forms as you can. You should make about 14-16 cookies.
  • Put the puff pastry forms on a baking tray.
  • In the center of each cookie put one tablespoon of the peach mixture.
  • Make the egg wash by whisking the egg with the milk. Coat the edges of each cookie with egg wash.
  • Bake the cookies for 30 minutes.
  • If you want, you can sprinkle some powdered sugar over the cookies.

Nutrition Facts : Calories 230 calories, Protein 29 grams, Fat 3 grams, Carbohydrate 12 grams

PUFF PASTRY PEACH TARTLETS RECIPE - (4.2/5)



Puff Pastry Peach Tartlets Recipe - (4.2/5) image

Provided by á-4939

Number Of Ingredients 10

1 lb yellow peaches (about 4), pitted
3 Tbs. dark brown sugar
1 Tbs. lemon juice
1/2 tsp. ground ginger
1 tsp. ground cinnamon
pinch of salt
1 package (2 sheets) frozen puff pastry
1/4 cup vegan butter or dairy-free margarine, melted
turbinado sugar
agave or maple syrup for drizzling (optional)

Steps:

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the peaches: Slice peaches to about 1/2 inch thickness. Coat with brown sugar, lemon juice, ground ginger, ground cinnamon and salt. To make the tartlets: Let the puff pastry sheets thaw at almost room temperature (about 20 minutes). Cut each puff pastry sheet into 9 equal squares. Layer the sliced peaches in the center of each square. Brush edges with melted butter or margarine then sprinkle with turbinado sugar. Bake for 25 to 30 minutes or until golden brown. Allow to cool then drizzle with agave or maple syrup if desired.

PEACH TART



Peach Tart image

Store bought pastry dough makes this dessert a snap to make. Add a scoop of vanilla ice cream on each slice.

Provided by Charlotte J

Categories     Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups fresh peaches, sliced (approximately 4 peaches)
1/4 cup sugar
1 tablespoon all-purpose flour
2 tablespoons fresh lemon juice
1 sheet prepared puff pastry, 10 inches by 16 inches and 1/4 inch thick,thawed
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, combine the peaches, sugar and flour; toss to mix.
  • Add lemon juice and stir to combine.
  • On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
  • Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
  • The fruit will be stacked high but will reduce in volume as it cooks.
  • Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
  • Dot the top of the fruit with the butter pieces.
  • Bake until the pastry is puffed and golden brown, about 30 minutes.
  • Do not undercook.
  • Cut into wedges and serve hot.

EASY SUMMER PEACH PUFF PASTRY TARTLETS



Easy Summer Peach Puff Pastry Tartlets image

A delightful summer dessert with juicy summer peaches, baked in crispy puff pastry!

Provided by Marilena Leavitt

Categories     Summer Dessert

Time 50m

Yield 12

Number Of Ingredients 12

1 lb. puff pastry, defrosted (I used Fillo Factory Organic Puff Pastry)
2 lbs. medium peaches, or, other stone fruit (about 6)
¼ cup granulated sugar
1 tsp. almond extract
2 tsps. lemon zest
1 tsp. lemon juice
For the egg wash:
1 egg, lightly beaten
1 TBSP. water
1 TBSP. turbinado sugar, for sprinkling
For the glaze:
½ cup peach or apricot preserves

Steps:

  • Gather and measure all the ingredients and remove the thawed puff pastry from the freezer. The puff pastry should unfold easily but still be cold (it is best not to allow it to get to room temperature). Line two, 13" x 9" sheet pans with parchment paper.
  • Place one sheet of puff pastry on a slightly floured surface, unfold it, and roll it out gently to about 10" x 12". With a sharp knife (or, with a pizza cutter), trim the edges. Cut each puff pastry sheet into six, equal rectangles (they do not have to be perfect or exactly even). Place the rectangles on the first parchment- paper-lined sheet pan and, with a sharp knife, score a small boarder around each rectangle. Then with a fork, prick each piece several times in the center part of each rectangle to allow the steam to escape while they bake. Do not prick holes in the border.
  • Return the pan to the refrigerator and repeat the same with the second sheet of puff pastry to form six more puff pastry tartlet shells. Place the second pan in the refrigerator as well. The puff pastry should chill for half an hour while you preheat the oven and work with the fruit.
  • Preheat the oven to 400° F.
  • Wash and dry the peaches. Cut each one around the "seam" and twist. Some peaches are "free stone" (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ½" slices and place them in a bowl with the granulated sugar, almond extract, lemon zest, lemon juice. Toss gently to combine.
  • Remove the first sheet pan from the refrigerator. Spread some almond meal (if using), over each rectangular piece of puff pastry, leaving a small border (the almond meal will help absorb some of the juices from the peaches and leave you with a crispier crust). Fan 5-6 slices of fruit on top of the almond meal, overlapping slightly each other. Continue with the rest of the fruit, leaving any extra liquid behind, in the bowl and making sure that the border does not become wet (or it will not rise).
  • Whisk together the egg and the water. Brush the border lightly with the egg wash and sprinkle with some turbinado sugar.
  • Bake each sheet pan, one at a time, for about 15 minutes, rotating half way if necessary, until the pastry is golden and the peaches are tender.
  • While the tartlets bake, gently warm the peach or apricot preserves, adding a little water if necessary, to thin it out. Let it cool.
  • Glaze the peaches with some of the preserves the minute they are out of the oven and still warm. Let them cool for 10 minutes and serve as is, or, with some vanilla ice cream.

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