Individual Peach Tarts

"This is a delicious little dessert for that special company you are entertaining - love the poached peaches!!"
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Ready In:


  • pate, sucree
  • 14 cup all-purpose flour, plus more for work surface
  • 1 large egg
  • 13 cup sugar, plus more for sprinkling
  • 1 pinch salt
  • 34 cup heavy cream
  • 14 cup cognac

  • 1 cup sugar
  • 1 lemon, juice of
  • 3 firm ripe freestone peaches, halved and pitted


  • POACHED PEACHES: In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. Add lemon juice and peaches.
  • Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.
  • Remove saucepan from heat, and let peaches cool in the poaching liquid. Usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
  • Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; Refrigerate until chilled.
  • DIRECTIONS: Preheat oven to 375°F On a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2 -inch tart pans with removable bottoms.
  • Trim edges with scissors, a paring knife or rolling pin. Place tart pans on baking sheet . Chill for 30 minutes.
  • Using a slotted spoon, remove peaches form poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
  • In medium bowl, whisk together egg and sugar until thick and pale yellow. Add the flour and salt and whisk until smooth. Whisk in the cream and cognac.
  • Spoon custard around peaches in tart shells. Sprinkle lightly with sugar.
  • Bake until the custard is puffed and golden, about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.

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