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Easy to make these fresh peach tarts, using a refrigerated pie crust. I use my giant muffin tins (6 little "cups" in the pan). It only makes about 6 tartlets.
Fresh PEACH TARTS
1 Refrigerated pie crust
3 cups Peaches sliced
1/4 cup white sugar………….…1/4 cup dark brown sugar
About 2 tsp. lemon juice……....1 tsp. vanilla extract
1 TB cornstarch……………..…..1/2 tsp cinnamon
1 tsp butter……………………….1 egg (lightly whisked with a fork)
1 TB milk
1 TB sanding or Sparkling sugar
****
Preheat oven to 400. Spray a large muffin tin (usually 6 to a tin) with non-stick baking spray (contains flour). Carefully unroll the crust onto a piece of parchment paper, then use a rolling pin to roll it out until it’s about 1/4" thick. I use a large lid (about 4-5”) to cut around for circles to put into the bottoms of the muffin cups. Press into the bottom of each cup and up the sides (if it folds over that’s fine). Depending how thick your dough is, you should have 6-8 tart shells. Set aside.
Put the lemon juice and vanilla extract into a bowl, and whisk the cornstarch in until it’s dissolved. Then, slowly whisk in the sugars and cinnamon, starting with the granulated sugar and ending with the cinnamon. Add the sliced peaches and gently stir with a rubber scraper until they’re coated completely.
Arrange the peaches evenly in the tart crusts. Pour any juices left in the bowl over the peaches. With your fingers, you can squish down the sides of the dough so it’s over the filling a little bit all around. Put small pieces of butter on the peaches ~ then brush the egg wash on the crust edges ~ and sprinkle the Sparkling Sugar over the whole top of each tart.
Bake in pre-heated oven for about 20-25 minutes ~ but CHECK ON THEM after about 15 minutes to make sure the crust isn’t browning too fast. (If it is, just set a sheet of foil lightly on top). Let them cool on a rack before you use a thin metal spatula to lift them out of the muffin pan(s).
Fresh PEACH TARTS
1 Refrigerated pie crust
3 cups Peaches sliced
1/4 cup white sugar………….…1/4 cup dark brown sugar
About 2 tsp. lemon juice……....1 tsp. vanilla extract
1 TB cornstarch……………..…..1/2 tsp cinnamon
1 tsp butter……………………….1 egg (lightly whisked with a fork)
1 TB milk
1 TB sanding or Sparkling sugar
****
Preheat oven to 400. Spray a large muffin tin (usually 6 to a tin) with non-stick baking spray (contains flour). Carefully unroll the crust onto a piece of parchment paper, then use a rolling pin to roll it out until it’s about 1/4" thick. I use a large lid (about 4-5”) to cut around for circles to put into the bottoms of the muffin cups. Press into the bottom of each cup and up the sides (if it folds over that’s fine). Depending how thick your dough is, you should have 6-8 tart shells. Set aside.
Put the lemon juice and vanilla extract into a bowl, and whisk the cornstarch in until it’s dissolved. Then, slowly whisk in the sugars and cinnamon, starting with the granulated sugar and ending with the cinnamon. Add the sliced peaches and gently stir with a rubber scraper until they’re coated completely.
Arrange the peaches evenly in the tart crusts. Pour any juices left in the bowl over the peaches. With your fingers, you can squish down the sides of the dough so it’s over the filling a little bit all around. Put small pieces of butter on the peaches ~ then brush the egg wash on the crust edges ~ and sprinkle the Sparkling Sugar over the whole top of each tart.
Bake in pre-heated oven for about 20-25 minutes ~ but CHECK ON THEM after about 15 minutes to make sure the crust isn’t browning too fast. (If it is, just set a sheet of foil lightly on top). Let them cool on a rack before you use a thin metal spatula to lift them out of the muffin pan(s).
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