Individual Fresh Peach Tarts

Makes Four Fresh Peach Tarts

Fresh Peach Tart

I love fresh peaches

Even though I live in California where there is an abundance of fresh peaches during the summer, the season is still way too short. I enjoy canned peaches during the off season, but they just can’t compare to a sweet, juicy, fresh peach. Shortly after New Years Day, I am already counting down the days until the beginning of peach season. So I am always looking for ways to serve fresh peaches when they are available. This is a recipe that we have had for a long time. We originally made fresh peach pies. But cutting into the pie to get a nice, even, slice was a bit of a challenge. There is a restaurant chain here that sells great fresh peach pies, but they use gelatin in the glaze. I hope you enjoy this vegetarian individual fresh peach tart.

Ingredients: Peaches, tart shells, sugar, cornstarch​

Instructions:
1.  To begin with, pit, peel, and slice the peaches. You should have about 1 quart of prepared sliced peaches (1¼ pounds) when done.
2.  Place the peaches in a large bowl and stir in the 1/3 cup sugar. Let marinate for at least 30 minutes but no longer than 1 hour. Stir the peaches once or twice while they are marinating. If you have not made the tart shells yet, this is the time to do it, while the peaches are marinating.
3.  Drain the peaches in a colander placed over a 2-quart saucepan. Collect and save the juice in the saucepan.
4.  Measure the juice and add enough water so that you have 1 cup of juice. Return the juice to the saucepan. Please read the notes at the end regarding how to prevent peach discoloration.

1 quart sliced fresh peaches

Peaches in bowl with 1/3 cup sugar.

Drain marinated peaches in colander and collect juice.

Measure 1 cup juice into saucepan.

More Ingredients:
1/4 cup sugar
3 Tablespoons cornstarch
Whipped topping

Instructions (continued):
5.  To begin with, mix the ¼ cup sugar and 3 Tablespoons cornstarch together in a small bowl. Add the sugar mixture to the juice in the saucepan.
6.  Next you will cook and stir the juice over medium heat until the resulting glaze begins to boil.​
7.  Remove the saucepan from the heat and gently stir in the peaches. Above all, do not place the saucepan back over the heat. You do not want to cook the peaches!
8.  Finally, spoon an equal amount of peaches into each tart shell. Spread any glaze left in the pan over the peaches. Place the fresh peach tarts in the refrigerator for 1 or more hours. Usually, it will take 1 1/2 or more hours to chill the peaches and for the glaze to set.

Add the ¼ cup sugar and 3 Tbs. cornstarch mixture to the juice in the saucepan.

Cook and stir the juice over medium heat until the resulting glaze begins to boil.​

Remove the saucepan from the heat and gently stir in the peaches.

Spoon an equal amount of peaches into each tart shell.

9.  To serve, gently slide a fresh peach tart from the pan onto a small plate. As a rule, we serve these peaches with whipped topping. This last step is optional.

Individual fresh peach tarts.

By the way, these tarts do not keep very well. The tart shells tend to absorb moisture and lose their delicate, flaky, texture. So for best results, they should be served within 24 hours after they have been prepared.

Notes:

• As noted above, these fresh peach tarts do not keep very well. When they stand too long, the juice from peaches softens the tart shell. What I usually do is make several tart shells ahead of time and then store them in the freezer. When preparing the peach tarts, I just take the shells out of the freezer shortly before they need to be filled. I also only prepare the number of tarts that I know will be consumed right away.
• As a rule, I do not add anything to keep the peaches from discoloring. I have found that the fresher the peaches are, the less likely they are to turn brown over time. If this is a concern for you, you can add 2 Tablespoons lemon juice or ⅛ teaspoon sour salt (citric acid) to the peach juice in the saucepan before adding the sugar and cornstarch.

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Individual Fresh Peach Tart

What better way to enjoy fresh peaches than in one of these luscious and tender fresh peach tarts. If you have made some of the pastry tart shells from the previous post, then these fresh peach tarts are one of the best ways to put those tart shells to good use.

Course Dessert

Cuisine American

Keyword 4-inch tart, chilled, dessert, flaky crust, glaze, pastry shell, peaches, sweets, uncooked peaches

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Chill in refrigerator 1 hour 30 minutes

Total Time 1 hour 30 minutes

Servings 4 Small fresh peach tarts

Calories 435 kcal

Ingredients

• 4 large fresh peaches
• 1/3 cup sugar
• 4 baked 4-inch round small pastry tart shells
• 1/4 cup sugar
• 3 Tbs. cornstarch
• whipped topping (optional)

Instructions

1. Pit, peel, and slice the peaches. You should have about 1 quart of prepared sliced peaches (1 1/4 pounds) when done.

2. Place the peaches in a large bowl and stir in the 1/3 cup sugar. Let marinate for at least 30 minutes but no longer than 1 hour. Stir the peaches once or twice while they are marinating. If you have not made the tart shells yet, this is the time to do it, while the peaches are marinating.
   

3. Drain the peaches in a colander placed over a 2-quart saucepan. Collect and save the juice in the saucepan.
   

4. Measure the juice and add enough water so that you have 1 cup of juice. Return the juice to the saucepan. 
   

5. Mix the 1/4 cup sugar and 3 Tablespoons cornstarch together in a small bowl. Add the sugar mixture to the juice in the saucepan.
   

6.  Next you will cook and stir the juice over medium heat until the resulting glaze begins to boil.​
   

7. Remove the saucepan from the heat and gently stir in the peaches. Above all, do not place the saucepan back over the heat. You do not want to cook the peaches!
   

8. Finally, spoon an equal amount of peaches into each tart shell. Spread any glaze left in the pan over the peaches. Place the fresh peach tarts in the refrigerator for 1 or more hours. Usually, it will take 1 1/2 or more hours to chill the peaches and for the glaze to set.
   

9. To serve, gently slide a fresh peach tart from the pan onto a small plate. As a rule, we serve these peaches with whipped topping. This last step is optional. The whipped topping is not included in the nutrition information that follows.