Easy Peach Tartlets

• Vegetarian

• Produce

  • 2 Large (1/2 lb fresh peaches, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Cinnamon
  • 2 tbsp Granulated sugar
  • 1/2 cup Powdered sugar
  • 3/4 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Almonds

• Bread & Baked Goods

  • 1 sheet 1/2 lb puff pastry

• Dairy

  • 1 tbsp Milk

Found on natashaskitchen.com

Description

Ingredients

• 1 sheet (1/2 lb puff pastry) - I used Pepperidge Farm brand
• 1 egg, beaten well with a fork
• 2 large (1/2 lb) fresh peaches (or use canned/drained peaches)
• 2 Tbsp granulated sugar
• 1 Tbsp all-purpose flour
• ¼ tsp cinnamon
• ¼ tsp vanilla
• ¼ cup sliced almonds
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1 Tbsp milk (or add to achieve desired consistency)

Directions

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into ⅓ thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, ¼ tsp cinnamon, ¼ tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together ½ cup powdered sugar, ½ tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.