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.
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
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Pit, peel, and slice the peaches. You should have about 1 quart of prepared sliced peaches (1 1/4 pounds) when done.
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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.
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Drain the peaches in a colander placed over a 2-quart saucepan. Collect and save the juice in the saucepan.
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Measure the juice and add enough water so that you have 1 cup of juice. Return the juice to the saucepan.
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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.
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Next you will cook and stir the juice over medium heat until the resulting glaze begins to boil.
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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!
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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.
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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.