Monday, May 2, 2011
Peach Streusel Tartlets
Here’s the recipe for the peach streusel tartlets I made this past Friday. These are one of my sons’ favorite desserts. You may like it too.
PEACH STREUSEL TARTLETS
Pastry for a 2-crust 9-inch pie
5 cups thawed frozen or fresh peaches, sliced thinly
1 cup granulated sugar
3 heaping T. flour
½ tsp. cinnamon
Line individual tart pans with pastry. I use the tartlette pictured at the bottom of this post. The amount of pastry for a top and bottom 9-inch pie should be just right to line 24 tartlet pans with pastry. You can use individual tartlet pans (as long as they are deep and not shallow tartlet pans) if you do not have the 12 cavity tartlette pans like I do.
Divide the peach filling evenly among the 24 tartlet cavities. (Alternatively, as a time-saver you can use 2 cans of peach pie filling instead of making your own peach filling. You may want to slice the canned peach pie filling pieces in half, as they’re typically very thick—-and too thick to arrange nicely in tartlet pans.) Top each cavity with about 1-2 tablespoons of streusel topping (recipe below).
¾ cup white flour
1/3 cup granulated sugar
6 T. butter (cold—straight out of fridge)
Bake tartlets in a 375 degree oven, for 25-30 minutes—until crust is golden and filling is starting to bubble. When done, cool on cooling rack. These tartlets taste good warm, fresh out of the oven, or cool.
Here is a photo of some of my tartlets on the cooling rack:
Here’s a pic of one of my tartlette pans. I use it all the time--for mini quiches too. This pan is made by Nordic Ware, and can be purchased from Amazon.com.