Ingredients Jump to Instructions ↓

  1. 2 tbsp butter

  2. 3 large peaches, halved, pitted, each half cut into 4 pieces (24 slices total)

  3. 1/4 cup sugar

  4. 1/8 tsp cinnamon

  5. 1/8 tsp ground ginger

  6. 1/8 tsp allspice

  7. 1 box (15-oz) ready-to-use piecrust (2 sheets)

  8. 1 egg, beaten plus

  9. 1 tsp water

Instructions Jump to Ingredients ↑

  1. Melt the butter in a saute pan over medium heat. When the butter foams, add the peaches, sugar, and spices. Cook, turning the peaches once, until the sugar melts and begins to caramelize. Remove from the heat, pour into a bowl and let cool to room temp. Unroll the piecrust and using a large ring cutter (4 1/2-inch), cut 8 circles. Place them on a silicon lined baking sheet. Brush each circle with the egg wash. Go around each circle and fold over about 1/2-inch of the edge to form a crust, pressing with your finger tips to seal (see photo). Place 3 slices of peach in the center of each tartlet. Drizzle a little bit of the peach syrup over the peaches on each tartlet. The rim formed around each will keep the liquid from spilling out. Brush the edges of the tartlets with egg wash and sprinkle a little sugar over each. Bake in a preheated 375 degrees F. oven for 15 minutes, or until the edges are golden brown, and the pie dough is cooked. Serve warm or room temperature.


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