I have been enjoying peach season thus far, but I always end up over purchasing peaches! I guess my eyes are bigger than my stomach when I shop! On the other hand, I was secretly hoping to have extra peaches so I could make a sweet treat with them. I saw this recipe on my reader and new I needed to make them. Cute little mini peach pies that you can quickly devour in one bite, complete with a crumb topping and all the peach flavor one can desire! I guess the family enjoyed them too because they were not around for long!
Have a great weekend…I’m planning to enjoy the last days of summer weather. It has already started to get cooler here.
1 1/2 cups finely chopped ripe peaches
1 tablespoon cornstarch
1/4 cup granulated sugar
2 1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup packed brown sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
Heat oven to 400 degrees.
Roll out pie dough round onto floured surface, as thinly as possible. Using a round cookie cutter, cut dough into small rounds. Place rounds into a 24 cup mini muffin pan. Prick dough with a fork. Bake 10 to 12 minutes or until golden; remove from oven and cool completely.
In a small saucepan, stir together peach, cornstarch, granulated sugar, and lemon juice until combined; bring mixture to a boil; cook for 1 minute, stirring frequently. Stir in vanilla until combined.
To make the crumb topping, in a medium bowl, stir together flour, brown sugar and salt until combined; knead in butter, using fingertips or a fork, until well incorporated and mixture clumps together.
Spoon peach filling into tart cups. Evenly sprinkle crumb topping over each tart. Bake 10 minutes or until golden brown. Transfer tartelettes to a wire rack to cool completely.
Source: Sugar Plum