White Peaches

Went to Costco last Thursday and came home with a tray of white peaches. I left them out for a couple days and they reached their ripeness fast! I'm going out of town tomorrow, so I had to figure out a quick game plan on what to do with them. After much research, going through peach muffins recipes, peach crumble, peach crisp...I settled on peach tartlets, after reading the NPR's Kitchen Window article about pluots and apriums. They included a recipe for pluot tartlets. It sounded simple, rustic and delicious! So I adapted the recipe for white peaches:

White Peach Tartlets

Adapted from Patricia Tanumihardja's recipe from NPR


Makes 4 servings

3-4 white peaches (about 3/4 pound), pitted, peeled and cut in 1/4-inch slices (I used 3, my peaches were quite large)

2 tablespoons sugar

1/4 teaspoon allspice

8 ounces frozen puff pastry*, thawed

8 teaspoons jam (I used rose jam)

Whipped cream or vanilla ice cream (optional)

Preheat the oven to 400 degrees.

In a medium bowl, toss the fruit with sugar and allspice.

On a lightly floured surface, roll out the puff pastry until 1/8-inch thick and cut out eight 4-inch circles, gathering remnants and re-rolling the pastry if necessary.

Arrange the pastry discs on a lightly greased baking sheet and brush them with 1 teaspoon jam each. Curl the edges in to form a 1/2-inch border and arrange four to five pluot slices in each cup, overlapping them slightly.

Bake the tartlets for 15 to 20 minutes, or until the pastry is golden brown. Cool on a rack and serve warm with whipped cream or vanilla ice cream.

Served with bellinis, how perfect is that!

*Pepperidge farms makes a vegan puff pastry