Peach Tartlets

This mini, made-from-scratch version of our original peach tart is sure to wow your guests at your next function. The rich and flaky crust pairs wonderfully with the juicy peach filling.

Ingredients

Pastry

• 3 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 cup cold butter cubed
• 1/2 + 2 cup + Tbsp cold water
• 2 egg yolks

Filling

• 2/3 cup sugar
• 2 Tbsp cornstarch
• 1 dash salt
• 1 cup water
• 1 29 oz. can sliced peaches drained or fresh
• 1 tsp lemon juice

Servings: 4in. tarts

Instructions

Pastry

1. in large bowl, combine flour, sugar, and salt.
2. cut in butter until mixture resembles coarse crumbs
3. add water and egg yolks, stir until dough forms a ball
4. divide into 8 portions; press onto the bottom and up the sides of eight 4 inch tart pans.
5. Bake at 400F for 15-20 minutes or until golden brown.
6. cool on wire racks

Filling

1. In large sauce pan combine sugar, cornstarch, and salt.
2. Stir water until smooth.
3. Bring to boil; cook and stir for 2 minutes or until thickened.
4. Remove from heat and stir in peaches and lemon juice.
5. Spoon filling into tart shells; chill until serving.

Recipe Notes

Garnish with whipped cream (optional).