Mini Peach Tarts

Makes 5-6 tarts



1-1/2 cups ripe fresh peaches (from about 3 peaches)

2 tbsp. sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 pie crust,
homemade or storebought
5-6 tbsp. graham cracker crumbs

Heat oven to 400 degrees and line a baking sheet with parchment paper. Coat lightly with nonstick cooking spray.

Cut peaches into small chunks and toss into a medium bowl. Add sugar, cinnamon and nutmeg and coat the peaches evenly.

Using a 4-inch bowl as a guide, cut 5-6 circles from pie crust. Roll out each circle slightly, then place on the baking sheet.

Place 1 tbsp. of graham cracker crumbs in the center of each crust. Divide peaches among crusts. Fold the edge of each crust up and over peaches to form tarts. Sprinkle each pie with 1/2 tsp. of sugar.

Bake 25 minutes, until pies are golden brown. Let cool 3 minutes before serving.

If desired, serve with vanilla ice cream or homemade whipped cream.

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