In the cold winter months, I could spend an afternoon baking cookies, pies and testing out new cake recipes. My kitchen gets nice and warm and I’ll take little tea breaks with a propped up a book while something sweet and fabulous bakes in the oven. But in the summer months…….not so much. I still like to make a desert, but during hot summer days I tend to serve things where no oven is required. Think ice cream! Occasionally though, the mood strikes me and I must bake something. Nothing elaborate though. It has to be quick and it has to be easy. That is when I turn to these little Peach Tarts with Almonds.
Easy, easy, easy! You are literally working with 3 or 4 main ingredients. Puffed pastry from the market, fresh peaches and only if you want to, some almond slices. My advise to you is, always have a box of puffed pastry in your freezer and you can make countless desserts in a snap.
Here I use fresh peaches because they are so unbelievable good in the summer. It is such a short season so I am always trying to come up with ways to use them. This same recipe will work with nectarines, plums or apricots. In the autumn try it with apples or pears with a little cinnamon sugar. So good!
Peach Tarts with Almonds
Print Recipe
Peach Tarts with Almonds
Makes 9 tarts.
Ingredients
- 1 sheet of puffed pastry - thawed in the refrigerator
- 3 to 4 peaches - peaches should be just ripe but not overripe
- 1 large egg - for egg wash
- peach jam
- sliced almonds - optional
- granulated sugar - for sprinkling
- confectionery sugar - for dusting (optional)
Instructions
Preheat oven to 425 degrees F.
Mise En Place
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Line a baking sheet with parchment paper or foil.
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Whisk together the egg and about a tablespoon of water for the egg wash.
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Stir about 1/4 cup of the peach jam in a small bowl to loosen it up a bit.
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Slice peaches into thin slices about 1/4 inch thick. Put aside. You may choose to peel the peach first, if you prefer.
Working with the puffed pastry - You want the pastry to be thawed but still very cold. If you can unfold it without it breaking, then you are good to go.
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Unfold the puffed pastry sheet onto a lightly floured board, then with a sharp knife, cut the pastry into 9 squares. Place the squares on to the prepared sheet pan.
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Working quickly, brush a little egg-wash over the edges of each pastry square. With a spoon, drop about 1 teaspoon of the jam into the center of each square. Use the spoon to spread the jam around a bit, but keeping to the middle and avoiding the edges.
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Arrange 3 or 4 peach slices onto the middle of each pastry square. Place a few almond slices over the peaches and then sprinkle a little sugar over the whole thing. If the pastry seems to be getting too warm, put the sheet pan into the refrigerator or freezer for about 5 minutes.
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Bake the tarts for 13 to 15 minutes. They are done when the pastry has puffed up and is golden brown.
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Place the sheet pan on a baking rack and let the peach tarts cool. Dust with confectionery sugar. Enjoy!
Recipe Notes
- This recipe could easily be doubled and honestly you may want to. These tarts go fast! Just use both pastry sheets. I would work on one batch at a time. It will be easier to keep the pastry as cold as possible before baking, instead of working with 18 tarts at once.
- Change out the jams if you want. I found a delicious peach jam at the market but you could use whatever you want!
Bob says
These are so good!