Mini Peach Struesel Tarts
This easy to make dessert is sure to get rave reviews. It features golden, ripe peaches in a flaky pastry shell topped with a crunchy, cinnamon-kissed streusel topping.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 egg
1 tablespoon water
5 Pepperidge Farm® Bordeaux® Cookies, crushed
1 tablespoon granulated sugar
0.5 teaspoon ground cinnamon
1 tablespoon butter, melted
4 medium peach, peeled, pitted and sliced
1 cup confectioners' sugar
2 tablespoons milk
1 egg
1 tablespoon water
5 Pepperidge Farm® Bordeaux® Cookies, crushed
1 tablespoon granulated sugar
0.5 teaspoon ground cinnamon
1 tablespoon butter, melted
4 medium peach, peeled, pitted and sliced
1 cup confectioners' sugar
2 tablespoons milk
Instructions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cookie crumbs, granulated sugar and cinnamon in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch square. Cut into 4 (6 1/2-inch) squares. Trim off the corners to make 4 circles. Place the circles onto baking sheets. Fold over the edges to make a rim. Brush the pastries with the egg mixture.
Arrange the peach slices on the pastries, overlapping slightly. Sprinkle the cookie mixture over the peach slices.
Bake for 35 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Stir the confectioners’ sugar and milk in a small bowl until the mixture is smooth. Drizzle the glaze over the tarts.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch square. Cut into 4 (6 1/2-inch) squares. Trim off the corners to make 4 circles. Place the circles onto baking sheets. Fold over the edges to make a rim. Brush the pastries with the egg mixture.
Arrange the peach slices on the pastries, overlapping slightly. Sprinkle the cookie mixture over the peach slices.
Bake for 35 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Stir the confectioners’ sugar and milk in a small bowl until the mixture is smooth. Drizzle the glaze over the tarts.
Mini Peach Struesel Tarts
This easy to make dessert is sure to get rave reviews. It features golden, ripe peaches in a flaky pastry shell topped with a crunchy, cinnamon-kissed streusel topping.
Directions
Print
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cookie crumbs, granulated sugar and cinnamon in a small bowl with a fork.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch square. Cut into 4 (6 1/2-inch) squares. Trim off the corners to make 4 circles. Place the circles onto baking sheets. Fold over the edges to make a rim. Brush the pastries with the egg mixture.Arrange the peach slices on the pastries, overlapping slightly. Sprinkle the cookie mixture over the peach slices.Bake for 35 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.Stir the confectioners’ sugar and milk in a small bowl until the mixture is smooth. Drizzle the glaze over the tarts.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed1 egg1 tablespoon water5 Pepperidge Farm® Bordeaux® Cookies, crushed1 tablespoon granulated sugar0.5 teaspoon ground cinnamon1 tablespoon butter, melted4 medium peach, peeled, pitted and sliced1 cup confectioners' sugar2 tablespoons milk
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