Quick and Easy Peach Puff Pastry Tartlets.
This Sunday, we had the family over for dinner. Hubby made the most amazing BBQ spare ribs, which we served with grilled sweet corn on the cob, cowboy baked beans and a caprese salad. A fresh peach dessert seemed the perfect ending for this BBQ, but I didn’t feel like fussing much.
Knowing I had a package of puff pastry in the freezer, I quickly googled “peaches and puff pastry” and found this wonderful recipe at Natasha’s Kitchen.
These only took about 10 minutes to throw together and 15 minutes to bake for a beautiful and super delicious dessert.
Well – at least that is what I hear…. You’ll have to take my family’s word for how delish they were as I didn’t get to try one. They’re gone (which is always a good sign).
When your sons ask for a second (or a third), you happily feed them and drink a glass of wine instead <wink>! I can make these anytime I want again, but feeding my guys and daughter-in-laws and granddaughter and a bestie – – – seeing smiles, hearing yums, and getting hugs – – – well – that’s all this momma needs.
I’m pretty sure I’ll be making these again! I’m betting sliced apples and walnuts would be a wonderful Autumn version as well as loads of other fruit and nut combinations.
Here’s Natasha’s recipe as I made it.
Quick and Easy Peach Puff Pastry Tartlets
- 1 sheet of frozen puff pastry, thawed 20-30 mins.
- 1 egg
- 2 large fresh peaches
- 2 Tbsp sugar
- 1 Tbsp flour
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
Preheat oven to 400˚F.
Cut thawed puff pastry into 9 equal sized squares and place on parchment lined baking sheet or baking stone.
Beat egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla. Gently fold together.
Place 3 -4 peach slices in the center of each pastry square. Avoid getting peach juice on pastry edges. Brush edges generously with beaten egg. Sprinkle sliced almonds over pastry and peaches.
Bake at 400˚F for 15-18 minutes or until puffed and golden on the edges. Remove from oven and let cool on baking sheet for 10 minutes.
While cooling, make the glaze by stirring together powdered sugar, vanilla and milk in a small bowl or measuring cup. Add more milk if needed to reach desired consistency. Drizzle over cooled tartlets.
Cheers & Hugs,