Mini Peach Tarts

These Mini Peach Tarts are not only super pretty and easy, they feature summer's bounty with fresh peaches and berries. A touch of tequila and panela gives a Latin kick!


Ingredients
1
sheet prepared pie dough
*
all-purpose flour, for rolling
2
cups
roughly chopped peaches
1/4
cup
grated panela
2
tablespoons
cornstarch
1
tablespoon
tequila
*
strawberries and blueberries, for garnish
*
Sweetened coconut cream or ice cream, serving suggestion
Directions
Preheat the oven to 350 F. Roll the pie dough to 1/8-inch-thick on a well-floured surface. Cut out 4 rounds using 4-inch mini tart pans as a stencil. Press a dough round into each tart pan.
Put the peaches in a medium pot along with the panela, cornstarch and tequila. Cook over medium heat, stirring until the peaches soften and the juices become thick. Remove from the heat and cool slightly.
Fill each tart pan with the peach mixture and place on a baking sheet. Bake until the tarts are golden and the filling has set, about 15 minutes.
Garnish with strawberries and blueberries and serve with a dollop of sweetened coconut cream or a scoop of ice cream, if desired.

The base number of servings for this recipe is 4
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