I love peaches; peaches and cream, peach tea, peach pie, peach ice cream… and the list goes on. So I decided to make something I had never tried before – a mini peach tartlet. These quaint little pies took a lot of hard work and trial and error, but the end result was absolutely delicious. I served them with homestyle vanilla ice cream and some fresh peach slices, drizzled with cinnamon peach juice, and everyone loved them. The five that I made only lasted a day.

I used my favorite flaky crust recipe and some cinnamon honey graham crackers to make the foundation of these tartlets, and then fresh peaches (of course). What I love about these is that you can make them as big or small as you’d like. Anyone who enjoys peaches will fall in love with this beautiful summer dessert just like I did!

Happy Baking,

Ivy B. Lake

For this recipe you will need a food processor (or you can make it work without one), a baking sheet, parchment paper, and a bowl. This recipe yields 5-6 mini peach tartlets.

Ingredients:

• 1 1/2 cups fresh peaches (about 3 whole peaches cut into 1 inch cubes)
• 1 tbsp. sugar (+ some for sprinkling)
• 2 tbsp. brown sugar
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 pie crust
• 5-6 tbsp. crushed graham crackers or cinnamon breakfast crackers
• Egg wash (1 egg + 2 tbsp.  water whisked together)
• 1 tsp. lemon juice

Directions:

Preheat your oven to 400 degrees and line your baking sheet with parchment paper. Grease the parchment paper with butter.

Cut and peel the peaches, slicing them so that each piece is about a 1″ cube.

Toss the peaches in a bowl with the cinnamon, nutmeg, brown sugar, white sugar, and lemon juice.

Cut your pre-prepared pie crust into five or six equal parts (five if you want bigger tartlets, six if you want smaller tartlets). Roll each section out into a circle with a diameter of 5-6″.  Place your circles onto the baking sheet.

Pulse graham crackers or breakfast crackers in a food processor (or beat by hand) until they resemble large bread crumbs. Put 1 tbsp. of graham cracker into the center of each pie crust circle and tap so that it creates a flat layer (don’t cover the entire circle, only the center).

Spoon the peaches evenly among the circles and then fold the edges of the crust to create a fence around the filling. Brush the crust with an egg wash, sprinkle with sugar, and then spoon the remaining peach juice from the bowl over the tartlets. Bake for 25 minutes.

Serve warm with ice cream or powdered sugar.

Leave a comment if you have any questions or suggestions!