Mini Peach Tart
This mini peach tart recipe turns ripe peaches and a simple all-butter dough into twelve individual tarts, ready in under an hour. The edges curl and caramelize in the oven while the peach juices thicken into a glossy syrup right in the shell.
Equipment
- Mini tart pans or standard 12-cup muffin tin - For shaping and baking the tarts
- Rolling Pin - For rolling the dough
- Pastry cutter or food processor - For cutting butter into flour
- Glass mixing bowls - Various sizes for dough and filling
- 4-inch round cutter or drinking glass - For cutting dough circles
- Paring knife - For peeling and slicing peaches
- Cutting board - For slicing peaches
- Pastry brush - For applying egg wash
- Wire cooling rack - For cooling tarts
- Plastic wrap - For chilling the dough
- Measuring cups and spoons - For measuring ingredients
- Fork - For pricking dough shells
Ingredients
- 2 ½ cups all-purpose flour - 313g
- 1 teaspoon granulated sugar - 5g
- ½ teaspoon fine salt - 3g
- 1 cup unsalted butter - 227g, cold and cubed
- 6-8 tablespoons ice water - 90-120ml
For the Peach Filling
- 4 medium fresh peaches - about 600g, peeled and thinly sliced
- ⅓ cup granulated sugar - 67g
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice - 15ml
- ½ teaspoon ground cinnamon - 1g
- ½ teaspoon pure vanilla extract - 2ml
- fine salt - a pinch
For Assembly
- 1 large egg - beaten with 1 tablespoon water, for egg wash
- 2 tablespoons turbinado sugar - 25g, for sprinkling
- 2 tablespoons unsalted butter - 28g, cut into 12 small pieces, for dotting
Instructions
- In a large bowl, whisk flour, 1 teaspoon sugar, and ½ teaspoon salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces.
- Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough clumps together when pressed. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
- On a lightly floured surface, roll dough to ⅛-inch thickness. Cut out 12 circles using a 4-inch cutter and press into mini tart pan cups, bringing dough slightly above the rim.
- Prick the bottom of each shell with a fork and refrigerate while preparing the filling.
- In a medium bowl, combine sliced peaches, ⅓ cup sugar, cornstarch, lemon juice, cinnamon, vanilla, and a pinch of salt. Toss gently and let sit for 5 minutes.
- Remove chilled shells from the refrigerator. Arrange 3-4 peach slices in each shell in a fan or spiral pattern, leaving a small border of pastry visible.
- Spoon accumulated peach juice over each tart and dot with a small piece of butter.
- Preheat oven to 400°F (200°C). Brush exposed pastry edges with egg wash and sprinkle with turbinado sugar.
- Bake for 22-25 minutes, rotating pan halfway, until crust is deep golden brown and filling is bubbling at the edges.
- Cool in pan for 10 minutes, then run a thin knife around each tart and gently remove to a wire rack to cool for another 10 minutes before serving.
Notes
- Keep butter cold. Cube it and refrigerate until needed. Warm butter melts into the flour instead of creating flaky layers.
- Choose peaches that give slightly to gentle pressure. Overripe ones release too much liquid; underripe ones won't soften enough during the short bake time.
- Don't skip the cornstarch resting step. Letting sugared peaches sit for 5 minutes allows the cornstarch to dissolve, preventing a chalky texture in the filling.
- Chill the shells before filling. A cold shell holds its shape better in the oven and won't slump down the sides of the pan.
- Leave a small border of pastry visible when arranging the peach slices. Filling to the very edge prevents the crust from puffing and browning evenly.
- Rotate the pan halfway through baking to ensure all 12 tarts brown at the same rate.
- Use a light hand when re-rolling dough scraps. Dough rolled more than twice becomes tough and loses its flakiness.
- Storage: Keep in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days. The crust softens slightly but the flavor holds.
- Freezing: Freeze fully cooled, unglazed tarts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm tarts in a 325°F (163°C) oven for 8-10 minutes to recrisp the crust. Microwaving softens the pastry instead of crisping it.
Nutrition
Serving: 1mini tartCalories: 215kcalCarbohydrates: 26gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 38mgSodium: 85mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 8IUVitamin C: 6mgCalcium: 1mgIron: 4mg
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