![]() Very rich, but good and reasonably easy to make.These puff pastry mini peach tarts are so easy to make, beautiful, and absolutely delicious! Made with fresh peaches and drizzled in vanilla glaze-the perfect summer dessert. It was a nice presentation great for a dinner party. I made this for my family and they loved it.The tarts were delicious especially with homemade vanilla ice cream and rasberry sauce. I doubled the almond filling which was generous, 1 1/2 times the recipe might be better as this was practically swimming in butter. I made this as one large 12 inch tart using a combo of nectarines and bananas which was delicious. The pastry is tasty and the almond filling and peaches offer great tastes. measurement and everything came out great. Based on the small amount of cooking that I have done, 8 oz. Under the pastry ingredients it indicates that you should use "8 ounces (2 cups)" of flour. The only mistake or oddity that I encountered was the recipe itself. Once baked, the pastry held up wonderfully underneath the warm and luscious almond paste and peaches. Very labor intensive and time consuming.Īs others before me have said, this dish is a bit time consuming, but worth it. (With all that butter and sugar, why wouldn't they?!) I can't see making them very often, though. I made a batch of these and gave some to my neighbor, who absolutely raved about them. You simply must go next time you visit our lovely city. This was absolutely fabulous!! My family and guests look forward to having it everytime it's peach season I think this will work well with rasberries & blueberries too. I served these warm with a sprinkle of powdered sugar, scattered berries and a scoop of Dulce de Leche ice cream. I reduced a can of peach nectar down to a glaze (about 1/4 cup) and glazed the tarts when they came out of the oven. I fanned out the peach slices and added fresh, plump blackberries. I made these for a dinner party last weekend and they were a huge hit! I did use my own pastry recipe, however, which is very flaky and better than any I've tried in the past. The guests at my luncheon were all wowed by this relatively simple masterpeice. Coudlnt' really tase the almond paste and the peach didn't look pretty after being baked and refrigerated till next day.Ī dish beyond compare. ![]() I made a 8" tart and three 3" tarts instead. Sorry to disagree with everyone else who gave a good review. I cooked it for 35min, and I didn't dot with butter because of all the butter already in the crust and filling. There was more than enough filling, and it was very rich and almondy. It was great, but I made a few changes: I made it as a single 9" tart because I wanted to use my new pan, and I used my own pastry recipe (from the Betty Crocker cookbook, its really easy and rich). I also thought that the recipe could use some clarification - what are the tarts baked on? I'm assuming they are free form and flat on the cookie sheet. This crust turned out terrible and I agree with the reviewer below that you could not taste the almond filling. I loved the almond filling and don't understand why others didn't taste it. I did feel, though, that I'll reserve it only for special occasions. I prepared it along with some other recipes for a picnic, and maybe it was just too much at once. I don't know why-it seems relatively straightforward. The pastry has a delicate crumb that is really the sign of someone who knows what they're doing! That said, this recipe tired me out. This is an exceptional recipe that tastes like it came from a bakery. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Prick rounds all over with a fork and chill 30 minutes. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Bring filling to room temperature before using. Filling may be made 1 day ahead and chilled, covered. In food processor blend filling ingredients until very smooth. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day. Transfer dough to a bowl and stir in just enough ice water to form a ball. Add 4 tablespoons ice water and pulse until barely combined. ![]() Add frozen butter and pulse mixture just until it resembles coarse meal. In a food processor pulse together flour, sugar, and salt.
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