Fresh Peach Tarts
Indulge in the sweet simplicity of Fresh Peach Tarts, a delightful summer dessert that combines a flaky, buttery crust with juicy, cinnamon-kissed peach filling. Perfectly portioned and easy to make, these rustic tarts come together with fresh, ripe peaches blended with brown sugar, vanilla, and a hint of cinnamon for a warm, spiced flavor. The homemade crust, crafted from scratch, delivers a golden, crisp edge thanks to a light egg wash. With just 25 minutes of prep time and a short bake, you’ll have a batch of mini tarts ready to impress. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that celebrates the peak of peach season. Ideal for brunches, picnics, or as an elegant yet simple dessert, these peach tarts are the epitome of summer baking at its finest!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter
- 3 tablespoons Cold water
- 4 medium Peaches
- 0.25 cups Brown sugar
- 1 tablespoons Cornstarch
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 large Egg
- 1 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix the all-purpose flour and granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, combining until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, peel and pit the peaches, then slice them into thin wedges. In a medium bowl, mix the peaches with brown sugar, cornstarch, vanilla extract, and ground cinnamon. Set aside to let the juices develop.
Lightly flour your surface and roll out the chilled dough to about 1/8-inch thickness. Cut out circles of dough, about 5 inches in diameter, and place them into a muffin tin or onto a lined baking sheet to form tart bases.
Spoon the peach mixture evenly into the center of each dough circle, leaving a small border around the edges.
Fold the dough edges slightly over the peaches to create a rustic tart shape. Beat the egg and milk together to create an egg wash, then brush it onto the exposed edges of the dough.
Place the tarts into the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the peaches are bubbling.
Remove from the oven and let the tarts cool slightly before serving. These are wonderful served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 138.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 158 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
