Almond Peach Tarts

Almond Peach Tarts

all-butter perfect pie crust, full recipe

  • 1 cup almond pastry filling (found on the baking aisle of most grocery stores)
  • 1 1/2 cups peach jam (or any flavor jam you like)
  • 1 egg, plus 1 tablespoon water
  • sliced almonds
  • coarse sugar

 

Working with half the dough at a time, roll out to between 1/8 - 1/4 inch thick.  Use a fluted pastry cutter to cut the dough into 5-inch squares.  Roll out the scraps of dough and cut decorate shapes, such as leaves, pumpkins, acorns and turkeys.

In the center of each square of dough, spoon 1 tablespoon of the almond pastry filling and 1 1/2 tablespoons peach jam.  Fold up the corners of the dough to make a little tart.  Place on a parchment lined baking sheet.

In a small bowl, whisk together the egg and water.  Brush each tart with the egg wash, and top with the decorative cutouts, brushing those with egg wash, too.  Sprinkle with the sliced almonds and coarse sugar.

Continue rolling out the dough and making more tarts until you've used up the ingredients - you should be able to make about 12 tarts - divide them between two pans for baking.

Freeze the tarts on the pans for at least 30 minutes, but better for a full hour.

Preheat the oven to 350.  Bake the frozen tarts for 35-40 minutes, until golden brown.  Cool on a wire rack, then serve warm or at room temperature.


Yields about 12 tarts
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