I love entertaining with food that guests can just pop in their mouth because it makes for easy cleanup as no utensils are involved. Plus, a mini Peach Cobbler Tartlet sounds so chic and grown-up. Friends ask, “Where did you buy these?” I give little wink and say, “Oh, I whipped these up this afternoon.” Well actually I made them yesterday or the day before (following my rules of planning ahead in Entertaining Friends at Home Fabulously) but the recipe is so easy here that I could, if I had to, make them them day of a holiday soiree.
Peach Cobbler Mini Tart Recipe
Servings: 25 |Prep Time: 45 minutes |Total Time: 1:30| Difficulty – Medium
Ingredients:
Crust
6 (12 count) packages of pre-made mini tart shells (I like DuFour Pastry Kitchen.)
4 roll-up pie dough crusts or your favorite recipe
Cookie cutter approximately the same size as the mini tart shell (see below)
Filling
The filling here is the same recipe and directions as Dickey’s Grandmother’s Peach Cobbler which is a recipe of love, not measure, so adjust the sweetness and richness according to your tastes!)
3-4 Cups Fresh or frozen peaches
1/2 Stick – 1 stick of high quality butter (local or imported)
1/2 tbsp – 1 tbsp real vanilla extract
A shake, or 2 or 3 of cinnamon
AND
Half of that amount of nutmeg
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup Grade A maple syrup
Directions
Preheat oven to 375 degrees. Take your pie crust out of the freezer to unthaw while you prepare your peaches.
STEP 1: Put 3-4 cups peaches in a sauce pan on low to medium heat. Add 1 stick or 1/2 stick of your favorite butter, 1 tbsp to 1/2 tbsp of your favorite real vanilla extract, a shake or two or three of cinnamon and half of that amount of nutmeg, 1/2 cup white sugar, 1/3 cup brown sugar and 1/3 cup Grade A maple syrup.
Let simmer for 15 – 20 minutes until the peaches are soft. Taste the juices and adjust your spice, sugar and butter if necessary.
STEP 2: While your peach filling simmers, follow the Mini Tart Shells package directions for par-baked shells. Line your baking sheets with foil to minimize clean-up at the end. (Jackie hates washing dishes!)
Step 3: While the peaches simmer and shells par-bake, roll out the pastry crust. Use a cookie cutter to cut out the shape you will use for your top crust.
Step 4: Fill each tartlet 3/4 with the peach filling. You may have to break up some of the peaches for them to fit. DO NOT fill the tartlets completely as the filling will bubble over. I know it’s tempting to overfill; but, don’t be hard-headed as you will regret this choice! Pie-filling spillage causes smoke and an oven mess! Trust me on this one. ?
Step 5: Carefully place a pastry shape on top of each tartlet and then sprinkle each one with brown sugar before placing in the oven. Bake until crust is golden brown. About 10-15 minutes. Watch closely because they can go from done to burnt quickly!
In a perfect world, you will place the tartlets on a cooling rack to let them completely cool. You can then either serve these with the tins or without by using a butter knife to gently remove each tartlet. In the real world (and my world), your house now smells like butter, brown sugar, vanilla and cinnamon so you waste no time and eat them straight out the oven.
Thank you for stopping by Jackie Unfiltered and baking with me. Now go out and wow your family and friends with these darn tartlets. No thank you necessary. You are most welcome!
xoxo,
Jackie
