Saturday, September 10, 2011

Yummy Peach Tarts

What you will need:

1 package Pepperidge Farms Pastry Puff (thawed overnight in refrigerator)
1 large fresh peach (I used Palisade peaches)
1 to 2 T honey (depends on the sweetness of the peach
1 T craisns
1 tsp corn starch
1 tsp flour
1/4 tsp cinnamon
small pinch salt
1 egg beaten

What to do:

Peel, pit, and chop into small cubes the peach an place in medium mixing bowl  Add honey, craisns, corn starch, flour, cinnamon, and salt.  Toss together lightly and set aside.

Sprinkle flour lightly on clean counter top or pastry cloth.  Place thawed pastry puff on floured surface and slightly roll out a bit so that you can get six rounds cut out with a 3 inch round cutter.  (Each box of dough comes with two sheets and you should be able to get six rounds out of each sheet.) 

Place a small amount of peach mixture in the middle of a round.  (Appx. a tablespoon or so)
Dot with 1/4 tsp of butter or less.  Beat the egg in a small bowl and use a pastry brush to brush around the edge of the bottom layer.  Place the top over the peach mixture and press gently the edges together of the dough.  Take a fork and press around the edges to seal the tart completely.  Use the fork to poke holes in the top of the pastry to allow the pressure to release while baking.  Brush the top and edges of the tart completely with egg wash and then sprinkle with cinnamon and sugar or raw sugar if you want. Cinnamon sprinkle is 1 T sugar to 1/2 tsp cinnamon.

Bake in a 400 degree oven for 25 to 30 minutes until tarts are golden brown.  Makes six tarts.
Cherry filled is pretty good too!

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