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 AlmondsPrint Recipe
Peach Tarts with Almonds
Makes 9 tarts.
- 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)
Preheat oven to 425 degrees F.
Mise En Place
Line a baking sheet with parchment paper or foil.
Whisk together the egg and about a tablespoon of water for the egg wash.
Stir about 1/4 cup of the peach jam in a small bowl to loosen it up a bit.
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.
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.
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.
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.
Bake the tarts for 13 to 15 minutes. They are done when the pastry has puffed up and is golden brown.
Place the sheet pan on a baking rack and let the peach tarts cool. Dust with confectionery sugar. Enjoy!
- 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!