Peach Tartlets Recipe

4.5 2 2
Peach Tartlets Recipe
Peach Tartlets Recipe photo by Taste of Home
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Peach Tartlets Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 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
  • FILLING:
  • 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

Directions

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 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.
Originally published as Peach Tartlets in Country Woman August/September 2008, p39

Nutritional Facts

1 each: 557 calories, 24g fat (15g saturated fat), 111mg cholesterol, 336mg sodium, 78g carbohydrate (37g sugars, 2g fiber), 6g protein.

  • 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
  • FILLING:
  • 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
  1. 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.
  2. 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.
  3. 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 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice.
  4. Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Peach Tartlets in Country Woman August/September 2008, p39

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Reviews forPeach Tartlets

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MY REVIEW
gory User ID: 6686370 101454
Reviewed Jul. 11, 2012

"I liked it, but I would not make it for a long time."

MY REVIEW
jkjkjksend User ID: 5410512 141844
Reviewed Nov. 27, 2011

"I didn't do the whole receipt, because my sister has to have gluten free food, but I knew she liked peaches. I only made the filling then refrigerated it over night. The next day I put the peaches into little serving bowls with whip topping on top of them. My family really seemed to enjoyed how sweet they were. I would make them again."

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