We are in the peak of peach season, so when I see them at a Farmers Market or a roadside stand, I tend to go overboard. Peaches do not last long and I had just a couple left from when I made Grilled Peaches with Vanilla Yogurt Cream. Easy Almond Peach Tartlets have a similar flavor palate, just a different preparation.
Both recipes are super easy and both showcase the sweet juicy, deliciousness of peaches.
Researching recipes, sometimes you find out things you never knew……go figure. I discovered 4 things about peaches on a cute website geared to kids called CBC Kids . If you have kids, check it out.
- Peaches are a stone fruit, meaning their seed is on the inside
- Peaches are originally from China
- The is a variety of peaches called either Doughnut or Saturn that are more flat than round, a little less juicy, but not as messy.
- This is the one I did not know……Peaches and Nectarines are the same except for the difference in their skin, Peaches fuzzy…….Nectarines……Not fuzzy
Lately I seem to have the need to “use up” stuff. I had a small amount of heavy cream and two peaches…. both needed to be used or tossed. On….you guessed it Pinterest, I saw a beautiful picture of some delicious peach tarts. They were from Natasha at NatashasKitchen.com.
I adapted her recipe to include a bit more almond flavor and instead of glazing the tartlets I made a whipped cream…….there was that heavy whipping cream to use……
This recipe is super easy, and quick to put together, and you probably have all the ingredients in your pantry or freezer.
If you don’t have frozen puff pastry in your freezer, you really need to get some…..puff pastry can make anything sweet or savory into a golden flaky …..well anything.
Some are intimidated by puff pastry, but never fear, the frozen variety is as easy to use as a pre-made pie crust.
To make Easy Almond Peach Tartlets, all you need to do is unfold the pastry and cut it. It cuts into 9th’s easily. I know 9 is an odd number, but…..quality control check…..need I say more???
Peaches tossed with sugar, flour, nutmeg,vanilla, and almond bake into a luscious tartlet on top of the puff pastry. Brush the edges of the pastry with a beaten egg and sprinkle with turbinado sugar for that beautiful bakery shine.
My left over heavy cream, mixed with vanilla and almond extract, and a touch of powdered sugar created a perfect topper for the peach tartlets.
Some extra almonds and a drizzle of honey and you have a picture perfect dessert, that looks like you baked all day.