Ginger-Peach Tartlets

Fresh peaches and grated ginger combine to make a spectacular dessert in Ginger-Peach Tartlets.

Ginger-Peach Tartlets

2016-07-14 23:24:49

Yield: 6

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Ingredients

1. 1 (10-ounce) box frozen puff pastry shells*
2. 2 cups peeled, chopped fresh peaches
3. ½ cup sugar
4. 1 tablespoon cornstarch
5. 1 tablespoon honey
6. 2 teaspoons fresh lemon juice
7. ½ teaspoon grated fresh ginger
8. ½ teaspoon ground cinnamon
9. 18 thin slices unpeeled fresh peach
10. Garnish: fresh mint sprigs

Instructions

1. Preheat oven to 425°.
2. Line a rimmed baking sheet with parchment paper.
3. Place frozen puff pastry shells on prepared baking sheet.
4. Bake until golden brown, 13 to 15 minutes. Let cool slightly before pushing down center of each pastry shell to create a well.
5. In a medium saucepan, combine chopped peaches, sugar, cornstarch, honey, lemon juice, ginger, and cinnamon, stirring to blend. Cook over medium-low heat until mixture is hot and bubbly and thickens, approximately 5 minutes. Let cool to room temperature.
6. Divide peach mixture among pastry shells.
7. Arrange 3 peach slices around center of pastry shell, overlapping slightly to fit.
8. Garnish with fresh mint, if desired.
9. Once tarts are filled, serve immediately since shells will become soggy quickly.

Notes

1. *We used Pepperidge Farm Puff Pastry Shells.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime May/June 2016