Flaky Peach Tarts
You should make these little mini tarts just before you plan to serve them for best flavor and texture. Top them with peach ice cream and some chopped cashews.
- 1 sheet frozen puff pastry, thawed
- 2 peaches
- ⅓ cup peach jam
- 3 tablespoons brown sugar
- ⅛ teaspoon cinnamon
Preheat oven to 375°F. Roll pastry into a 9″ × 12″ rectangle. Cut pastry into twelve 3-inch squares and place on parchment paper — lined cookie sheets; set aside.
Peel peaches, remove pit, and cut into thin slices. Arrange peach slices on pastry and brush each with some of the peach jam.
Sprinkle with brown sugar and cinnamon. Bake for 10 to 14 minutes or until pastry is puffed and golden and fruit is tender.
Tarts can be topped with sweetened whipped cream, ice cream, or hard sauce. To make hard sauce, beat ½ cup softened butter with 1 cup powdered sugar and 1 teaspoon vanilla. Serve on hot desserts; the mixture will melt into the dessert and form a sweet sauce.