Peach Tartlets

Name: Peach Tartlets
Yield: makes 6
Ingredients: All purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 3 ripe, firm peaches, pitted and cut lengthwise into 1/4-inch slices; 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; 6 to 12 tablespoons sugar; 1/4 cup sweet dessert wine, such as Muscat de Beaumes-de-Venise; Whipped Cream, for serving (optional; page 340)

January 24, 2012

This late-summer last course offers the opportunity to experience the pleasure of perfect peaches, enhanced only slightly by flaky pastry shells and an easy wine glaze. The peach flavor remains largely unadulterated—just dressed up a bit for dinner. Guests will thank you for your generosity in sharing such a singular taste of the season.

Recipe notes

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