Puff Pastry Peach Tartlets
When peaches reach their peak at the farmers’ market, they need only the simplest preparation to turn them into a beautiful dessert that speaks of summer. Here, purchased puff pastry streamlines prep for these pretty tartlets that are elegant enough for company but are easy enough for a weeknight dinner. Feel free to substitute another type of stone fruit if you like.
Ingredients:
- 3 large, ripe peaches, pitted and thinly sliced
- 1/4 cup (2 oz./60 g) sugar, plus more for sprinkling
- 1 Tbs. fresh lemon juice
- 1 Tbs. bourbon
- 1/4 tsp. kosher salt
- Pinch of freshly grated nutmeg
- 1 package (14 oz./440) all-butter frozen puff pastry, such as Dufour, thawed
- 1 egg lightly beaten with 2 tsp. water
- Vanilla ice cream for serving
Directions:
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss together the peaches, sugar, lemon juice, bourbon, salt and nutmeg. Set aside.
On a lightly floured work surface, roll out the puff pastry into a 10-by-14-inch (25-by-35-cm) rectangle. Using a sharp paring knife or a fluted pastry cutter, trim the edges of the pastry so that they are even, then cut the pastry into 12 equal rectangles. Transfer the pastry to the prepared baking sheet and prick each piece a few times with a fork, leaving a 1/2-inch (12-mm) border untouched.
Using a pastry brush, brush each pastry square evenly with the egg wash, then arrange some of the peach slices on each square, diving the peaches evenly and leaving a 1/2-inch (12-mm) border uncovered. Sprinkle the top of each tartlet lightly with sugar.
Transfer the baking sheet to the freezer and chill for 15 minutes.
Bake until the pastry is puffed and golden and the peaches are tender, 20 to 25 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes.
Using a spatula, transfer the tartlets to individual plates. Serve warm with a scoop of ice cream alongside. Serves 12.
Williams Sonoma Test Kitchen
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