Puff Pastry Peach Tartlets

 PEACH ROUND-UP PART TWO

Peach Almond Crisp

https://sockfairies.blogspot.com/2015/08/peach-almond-crisp.html

Tomato Peach Salad

http://sockfairies.blogspot.com/2017/07/peach-trio.html

Puff Pastry Peach Tartlets

Cook's Notes: Juicy peaches with cinnamon and brown sugar, toasted almonds, and coconut topped with a vanilla glaze or powdered sugar over a flaky crust. These peach tartlets are a real treat! When using a pre-made puff pastry it doesn’t get any easier and even tastes bakery made. 

Ingredients for Peach Tartlets:

• 1 sheet puff pastry – I used Pepperidge Farm brand
• 1 egg, beaten well with a fork
• 2 large fresh peaches or 4 medium-sized peaches (or use canned/drained peaches)
• 2 tablespoons brown sugar
• 1-1/2 tablespoon all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/3 cup sliced almonds or a mixture of toasted almonds and coconut to equal 1/3 cup 

Ingredients for Vanilla Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (or add to achieve desired consistency)

Directions:

• Preheat oven to 400 degrees. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Cut pastry into 9 equal-sized squares and place on a parchment-lined baking sheet, spacing them 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into about 1/3″ thick slices and place them in a medium mixing bowl. Sprinkle with brown sugar, flour, cinnamon, vanilla, and gently fold together with a spatula.
• Use your fingers or fork to layer 4-5 peach slices over the center of each pastry square making sure peaches do not have any excess juice on them. Also, make sure not to get peach juice on the surrounding pastry. It is possible :)
  

• Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds or a mixture of almonds and coconut. 
  
  
  
• Bake on the center oven rack at 400 degrees for 17 minutes or until puffed and golden at the edges, turning the sheet halfway through baking. Tip: Do not over-bake. It browns very quickly towards the end. Remove peach pastry from the oven and let cool on the baking sheet for 10 minutes.
• Drizzle with icing or sprinkle with powdered sugar.
  
  An experiment that actually worked-imagine that! I had a puff pastry shell in the freezer. I thawed it out and baked it according to box directions at 450 degrees but for only 9 minutes. I then removed the circle in the middle of the shell and placed some extra peach mixture leftover. I continued baking the shell for 9 minutes more. I topped it off with a dollop of whipped cream.