Easy Summer Peach Puff Pastry Tartlets
 
Prep time
Cook time
Total time
 
A delightful summer dessert with juicy summer peaches, baked in crispy puff pastry!
Author:
Recipe type: Summer Dessert
Cuisine: Mediterranean
Serves: 12
Ingredients
  • 1 lb. puff pastry, defrosted (I used Fillo Factory Organic Puff Pastry)
  • 2 lbs. medium peaches, or, other stone fruit (about 6)
  • ¼ cup granulated sugar
  • 1 tsp. almond extract
  • 2 tsps. lemon zest
  • 1 tsp. lemon juice
  • For the egg wash:
  • 1 egg, lightly beaten
  • 1 TBSP. water
  • 1 TBSP. turbinado sugar, for sprinkling
  • --- almond meal (optional)
  • For the glaze:
  • ½ cup peach or apricot preserves
Instructions
  1. Gather and measure all the ingredients and remove the thawed puff pastry from the freezer. The puff pastry should unfold easily but still be cold (it is best not to allow it to get to room temperature). Line two, 13” x 9” sheet pans with parchment paper.
  2. Place one sheet of puff pastry on a slightly floured surface, unfold it, and roll it out gently to about 10” x 12”. With a sharp knife (or, with a pizza cutter), trim the edges. Cut each puff pastry sheet into six, equal rectangles (they do not have to be perfect or exactly even). Place the rectangles on the first parchment- paper-lined sheet pan and, with a sharp knife, score a small boarder around each rectangle. Then with a fork, prick each piece several times in the center part of each rectangle to allow the steam to escape while they bake. Do not prick holes in the border.
  3. Return the pan to the refrigerator and repeat the same with the second sheet of puff pastry to form six more puff pastry tartlet shells. Place the second pan in the refrigerator as well. The puff pastry should chill for half an hour while you preheat the oven and work with the fruit.
  4. Preheat the oven to 400° F.
  5. Wash and dry the peaches. Cut each one around the “seam” and twist. Some peaches are “free stone” (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ½” slices and place them in a bowl with the granulated sugar, almond extract, lemon zest, lemon juice. Toss gently to combine.
  6. Remove the first sheet pan from the refrigerator. Spread some almond meal (if using), over each rectangular piece of puff pastry, leaving a small border (the almond meal will help absorb some of the juices from the peaches and leave you with a crispier crust). Fan 5-6 slices of fruit on top of the almond meal, overlapping slightly each other. Continue with the rest of the fruit, leaving any extra liquid behind, in the bowl and making sure that the border does not become wet (or it will not rise).
  7. Whisk together the egg and the water. Brush the border lightly with the egg wash and sprinkle with some turbinado sugar.
  8. Bake each sheet pan, one at a time, for about 15 minutes, rotating half way if necessary, until the pastry is golden and the peaches are tender.
  9. While the tartlets bake, gently warm the peach or apricot preserves, adding a little water if necessary, to thin it out. Let it cool.
  10. Glaze the peaches with some of the preserves the minute they are out of the oven and still warm. Let them cool for 10 minutes and serve as is, or, with some vanilla ice cream.
Notes
There are two different kinds of peaches:
-- Cling Stone Peaches: these peaches come early in the season and the fruit "clings" to the pit.
-- Free Stone Peaches: these peaches come later in the season and, you guessed, the fruit easily separates for the pit by simply twisting the two halves.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-summer-puff-pastry-peach-tartlets/