Mini Peach Tarts
Individual buttery tart shells filled with velvety vanilla pastry cream and topped with fresh peach slices glazed with apricot jam—a stunning yet fuss-free summer dessert.
Equipment
- 4-inch mini tart pans with removable bottoms - set of 6
- Rolling Pin
- Pastry cutter or bench scraper
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Mixing bowls
- Pastry brush
- Plastic wrap
- Baking weights or dried beans - for blind baking
- Wire cooling rack
- Offset spatula
- Small saucepan or microwave-safe bowl - for glaze
Ingredients
- 1 1/4 cups all-purpose flour - 160g
- 1/4 cup powdered sugar - 30g
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter - 115g, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons cold water
For the Vanilla Pastry Cream
- 1 1/2 cups whole milk - 360ml
- 3 large egg yolks
- 1/3 cup granulated sugar - 65g
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
For the Topping and Glaze
- 3-4 ripe fresh peaches - about 1 lb or 450g total
- 3 tablespoons apricot jam
- 1 tablespoon water
Optional Serving Suggestions
- vanilla bean ice cream - for serving
- whipped cream - for serving
- powdered sugar - for dusting
- fresh mint sprigs - for garnish
- caramel sauce - for drizzling
Instructions
- Mix flour, powdered sugar, and salt. Cut in cold butter until pea-sized crumbs form. Add egg yolk and water, mix until dough comes together. Shape into a disk and refrigerate for 30 minutes.
- Roll dough to 1/8-inch thick. Cut six 5-5.5 inch circles, press into 4-inch tart pans. Trim edges with rolling pin, prick bottoms with fork, refrigerate 15-20 minutes.
- Preheat oven to 375°F. Line each shell with parchment, fill with pie weights. Bake 15 minutes. Remove weights and bake 8-10 minutes until golden. Cool completely.
- Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in milk. Cook over medium heat, whisking constantly, 5-8 minutes until thickened. Remove from heat, stir in butter and vanilla. Strain and chill with plastic wrap on surface for 2+ hours.
- Peel peaches if desired. Slice into 1/4-inch thick crescents. Set aside.
- Heat apricot jam and water together until smooth and fluid. Strain if desired and keep warm.
- Stir chilled pastry cream. Fill each shell two-thirds full, spread evenly. Arrange peach slices in a fan pattern over cream. Brush with warm apricot glaze. Chill 20-30 minutes before serving.
Notes
- Keep butter cold: Cold butter is essential for a flaky crust. If dough gets soft, refrigerate for 10 minutes before continuing.
- Don't stretch dough: Press gently into tart pans to avoid shrinkage during baking.
- Whisk pastry cream constantly: Never walk away while cooking—scorched cream is irreparable.
- Cool everything before assembling: Warm pastry cream makes tart shells soggy. Both shells and cream must be fully chilled.
- Use ripe but firm peaches: Overripe peaches release too much juice and make the pastry cream watery.
- Apply warm glaze: Cold glaze sets immediately and is difficult to spread. Keep warm and work quickly.
- Make ahead: Bake tart shells up to 3 days ahead and store at room temperature in an airtight container. Pastry cream can be made 3 days ahead and refrigerated.
- No tart pans? Use a greased muffin tin for straight-sided tarts, or a 9-inch tart pan for one large tart.
- Storage: Assembled tarts keep refrigerated for up to 2 days. Don't freeze assembled tarts—pastry cream separates when thawed.
- Peel optional: Leaving peach skin on is fine, but peeling gives a cleaner, more polished appearance.