As we are just days away from Fall (Autumn) starting, I wanted to savor one more bite of summer. Peaches do the trick for me!
A small sweet taste of a peach in a little pastry package is just the right small size, but packed with a big flavor. The peaches are naturally sweet and the cinnamon brings out the flavor. The flaky pastry is the perfect backdrop for these little treats.
The hardest part of these is the pastry, particularly if your’e making it from scratch. I love using my recipe as it’s pretty fool-proof. But, store-bought pastry makes these mini fruit tarts even easier/faster to make.
Also, I would suggest using fresh peaches for this instead of using frozen or canned peaches as the texture of the fresh fruit makes a difference here.
What’s are you going to miss eating once summer is gone again? Let me know in the comments below! Happy baking!
Individual-Sized Peach Tarts
Ingredients
- 5 medium peaches, unpeeled and thinly sliced (about 3 cups)
- 1/2 cup packed light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice (from 1 small lemon)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Baking spray
- 1 (14.1-oz.) pkg. refrigerated pie-crust (such as Pillsbury) or 1 homemade single pie crust
- All-purpose flour, for work surface
- 1 large egg
- 1 tablespoon water
Directions
- Preheat oven to 375°F.
- Toss together peaches, brown sugar, cornstarch, lemon juice, cinnamon, and salt in a medium bowl until fully coated. Set aside.
- Generously coat 8 wells of a 12-cup muffin tray with baking spray. Place 1 piecrust or homemade dough on a lightly floured work surface, and roll into a 13-inch round. Cut dough into a total of 8 dough rounds using a 3-4 inch cutter. Fit each dough round into 1 well of prepared muffin tray, leaving some dough overhang.
- Spoon about 1/2 cup peach mixture into each dough-lined muffin well. Lightly brush dough with egg mixture.
- Bake in preheated oven until crust is golden-brown, 30 – 35 minutes.
- Remove from oven, and let cool in muffin tray on a wire rack for 15 minutes.
- Gently run a small offset spatula or knife around edge of each pie, and transfer pies from muffin tray to wire rack. Serve warm, or let cool to room temperature, about 30 minutes.
Season Generously 