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Peach Tartlets

 Peach Tartlets
Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. —Leanne Wheless, Borger, Texas
8 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 3-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1/2 cup plus 2 tablespoons cold water
  • 2 egg yolks
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 1 cup water
  • 1 can (29 ounces) sliced peaches, drained
  • 1 teaspoon lemon juice
  • Whipped cream, optional


  • In a large bowl, combine the flour, sugar and salt; cut in butter
  • until mixture resembles coarse crumbs. Add water and egg yolks; stir
  • until dough forms a ball.
  • Divide into eight portions; press onto the bottom and up the sides of
  • eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until
  • golden brown. Cool on wire racks.
  • For filling, in a large saucepan, combine the sugar, cornstarch and
  • salt. Stir in water until smooth. Bring to a boil; cook and stir for

2 of 2

Peach Tartlets (continued)

Directions (continued)

  • 2 minutes or until thickened. Remove from the heat. Stir in peaches
  • and lemon juice.
  • Spoon into tart shells. Chill until serving. Garnish with whipped
  • cream if desired. Yield: 8 servings.
Nutritional Facts: 1 tartlet (calculated without whipped cream) equals 557 calories, 24 g fat (15 g saturated fat), 111 mg cholesterol, 336 mg sodium, 78 g carbohydrate, 2 g fiber, 6 g protein.