Peach Mini Tarts (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups plus 2 tablespoons all-purpose flour
02 -
3/4 teaspoon kosher salt
03 -
3/4 cup plus 1 teaspoon sugar
04 -
1/4 cup vegetable or canola oil
05 -
1/4 cup mild olive oil
06 -
2 tablespoons whole milk
07 -
1/2 teaspoon almond extract
08 -
2 tablespoons cold, unsalted butter
→ Pastry & Wash
09 -
Puff pastry sheet
10 -
1 egg
11 -
1 tablespoon water
12 -
1 tablespoon turbinado sugar
→ Filling
13 -
Peaches, diced
14 -
1/4 cup granulated sugar
15 -
1 teaspoon lemon juice
16 -
2 teaspoons lemon zest
17 -
1 teaspoon almond extract
18 -
3/4 cup heavy cream
19 -
6 ounces mascarpone cheese
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Roll out puff pastry on a lightly floured surface until approximately 3mm (1/8-inch) thick.
03 -
Cut pastry into circles sized to fit muffin or tartlet pan. Press circles into pan, ensuring there are no cracks in the dough.
04 -
Beat egg with 1 tablespoon of water to create an egg wash.
05 -
Brush egg wash over pastry surfaces and sprinkle with turbinado sugar for a sweet, golden finish.
06 -
In a bowl, combine diced peaches, granulated sugar, lemon juice, and lemon zest. Stir in almond extract, heavy cream, and mascarpone cheese until well incorporated.
07 -
Distribute the peach filling evenly among the prepared pastry shells.
08 -
Bake for 17-19 minutes until tarts are puffed and golden.
# Notes:
01 -
The almond extract enhances the natural sweetness of peaches while adding depth to the flavor profile.