Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. Store-bought puff pastry makes quick work of this simple, rustic dessert!
My favorite part about summer, aside from a beach and a tall, cool drink, is pie!
I’ll take it in any shape or form, especially if I can have a whole one to myself. These individual tartlets give the essence of pie without the fuss!
These are rustic and casual tarts. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. You don’t have to peel the fruit, just set the slices atop the tarts to give them that little something extra-special.
THE BEST PUFF PASTRY TO BUY
Using frozen puff pastry makes you look like a fancy pastry chef; just don’t tell your secret to anyone!
Seek out all-butter dough for the best results. Dough made without butter will work, but it is a bit on the bland side and doesn’t crisp as nicely as all-butter dough.
Package sizes of dough vary but are usually in the 14- to 16-ounce range. Depending on the original size of the sheet, you will cut it into squares or rectangles. Remember, this is fancy but rustic, so the exact size of the tarts is flexible!
HOW TO WORK WITH PUFF PASTRY
To use frozen puff pastry, thaw it in the refrigerator one day ahead of time. If you are crushed for time, you can thaw it at room temperature for a couple of hours, but keep your eye on it so it does not get too warm or soft. If it starts to soften too much, just pop it in the fridge for 20 minutes or so.
Unfold the thawed, but still cold, dough and lightly roll it on a floured work surface to even out gaps where the folds were. If the dough starts to soften, set it on a baking sheet and pop it in the refrigerator for about 10 minutes.
Cut it into squares or rectangles, depending upon the original size of the puff pastry sheet. Refrigerate again until you are ready to fill and bake the tarts.