I almost missed peach season! But it wouldn't be the end of summer and the start of fall without a peach recipe. Peach crisp but with an upgrade, using flaky puff pastry as a tart shell this recipe was quick and delicious.
I used tender flake puff pastry so make sure you plan to defrost this overnight before making your tartlets. I've made puff pastry before from scratch and it tastes amazing but its very time consuming so I highly recommend trying out a store bought puff pastry to save on time. One package has two squares of pastry and each makes 6 tartlets, so this recipes yields 12 all together.
It no secret on this blog I love peaches, like really love peaches. They are amazing to eat fresh but when it comes to baking they make some of the most delicious treats. Best way to start your fall season is by eating as many peaches as you can before they go out of season!
Peach Crisp Tartlets
Ingredients;
- 1 box tender flake puff pastry, thawed in fridge overnight
- 4 peaches, peeled and sliced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste (vanilla extract works as well)
- 1/4 cup white sugar
- 1 egg, for egg wash
For crumble;
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/8 cup large oats
- 1/4 cup butter, cold
- pinch of salt
Glaze;
- 3-4 teaspoons cream
- 1/3 cup icing sugar
Instructions;
1. Preheat oven to 400F, line two cookie sheets with parchment and set aside. Combine peaches, cinnamon, vanilla bean paste, and sugar in a small bowl and set aside.
2. In a small bowl combine ingredients for crumble; flour, brown sugar, oats and salt. Using your hands mix in cold butter until crumble forms and set aside.
3. Flour a clean surface and roll out each square of puff pastry until a little thicker than an 1/8 of an inch thick. Cut 6 equal rectangles from each pastry square, then using a sharp paring knife score a rectangle border into the edge of each piece of pastry (this helps the edges rise while baking.
4. Transfer each tartlet to a pan - six to each pan. Line peaches down each tartlet, staying within the border you scored. Brush the borders with egg wash and top each tartlet with crumble.
5. Bake in oven for 22-24 minutes or until pastry is nice and golden brown, remove from oven and let cool on wore rack. While tartlets are cooling whisk together your glaze. Once tartlets are fully cooled drizzle glaze over each.
And enjoy!!!
Serve these guys within 1-2 days of baking for best results.
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