I've been getting so much free fruit this summer that it's becoming a challenge for me to eat them all. In this case, it would be some super ripe peaches (I used 2 for this recipe). I try my best not to waste good food, so I decide to make some peach tartlets.
They turned out really good, like something you'd pick up at a bakery - yum. The boyfriend-wouldn't-even-share-his-last-bite-with-me good.
Start out making the dough for the pastry crust.
Pastry Dough:
1-1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup butter
5 Tbsp. cold water
Instructions:
Combine flour, sugar and salt in medium bowl. Cut in butter until mixture is size of fine crumbs. Stir in water until dough forms with wooden spoon. Knead dough just until it forms a ball with some flour. Shape into flat circle, wrap in plastic wrap and refrigerate (I left it in the fridge overnight).Peach Filling:
2 large ripe peaches (I don't like peach peel, so I got rid of it, but it's perfectly fine if you want to leave the peel on your peaches)
1 Tbsp sugar
1 tsp pumpkin spice
1 Tbsp butter
Instructions:
Preheat oven to 400 degrees. In a large skillet, heat butter. When it foams, add sliced peaches and sugar. cook until peaches are soft, flipping once. Set aside.
Roll out dough and cut into small circles. Using your fingers, fold up the edges of the dough.
Place the peaches into the dough along with a couple spoonfuls of liquid.
* brush with eggwash (I forgot to do this) and sprinkle with a little sugar (optional)
Bake in oven until crust is brown, about 35 minutes.
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