How to Make Shortcrust Pastry Tartlets

Peach Tartlets With Apricot Glaze

Shortcrust pastry recipes usually call for twice as much flour as fat by weight.

Recipe Summary Peach Tartlets With Apricot Glaze

This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.

Ingredients | Shortcrust Pastry Tartlets

1 (17.3 ounce) package frozen puff pastry, thawed

¾ cup apricot preserves, divided

2 peaches - peeled, pitted, and thinly sliced, or more as needed

2 teaspoons hot water, or as needed

Directions

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.

Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.

Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.

Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

Info | Shortcrust Pastry Tartlets

prep: 10 mins cook: 12 mins additional: 10 mins total: 32 mins Servings: 18 Yield: 18 tartlets

TAG : Peach Tartlets With Apricot Glaze

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