Delicious little peach tarts!
Filling Ingredients:
4 1/2 cups fresh peaches, cut into approximately 1 inch chunks**
1/4 - 1/2 teaspoon caramel extract
1/4 teaspoon nutmeg
1/4 cup flour
1/3 cup packed brown sugar
whipped cream (for garnish)
Method:
Place the peaches in a mixing bowl, recerving 12 chunks for garnish. Sprinkle with the extract. Sift together the nutmeg, flour and sugar. Spoon over the peaches and gently stir to coat. Set aside. Preheat oven to 375*.
Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup butter
1/3 shortening
6 to 7 tablespoon very cold water
Method:
In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal.
1/2 teaspoon salt
1/3 cup butter
1/3 shortening
6 to 7 tablespoon very cold water
Method:
In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Divide bowl in ha;f and form into dough into two balls.
On a lightly floured surface, flatten one ball of dough with hands. With a floured rolling pin, dough from center to edges, rolling to about 1/8 inch thickness. Use the edge of a round (3 1/2 -- 5 inches diameter) bowl, cup or lid to cut circles of dough. Line muffin tins with the cut circles of dough. (If the dough is higher than the muffin cup edges, flute or crimp the dough between your fingers.) Repeat with remaining ball of pie dough. Line 12 muffin cups.
On a lightly floured surface, flatten one ball of dough with hands. With a floured rolling pin, dough from center to edges, rolling to about 1/8 inch thickness. Use the edge of a round (3 1/2 -- 5 inches diameter) bowl, cup or lid to cut circles of dough. Line muffin tins with the cut circles of dough. (If the dough is higher than the muffin cup edges, flute or crimp the dough between your fingers.) Repeat with remaining ball of pie dough. Line 12 muffin cups.
Divide the coated peaches evenly between the pastry cups. Bake for 20 minutes or until the crust is golden brown. Allow to cool completely. When ready to serve, garnish each tart with a dollop of whipped cream and one of the reserved peach chunks. Makes 12 servings.
**I made these with fresh peaches, but canned peaches, packed in juice, may be used.
Note: I had fresh peaches on hand to create this recipe with and everyone I served them to enjoyed them. They are perfect with coffee, tea, dessert or brunch. 🍑😀🍑
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