Q1: What is the best way to thaw frozen puff pastry?

The absolute best way to thaw frozen puff pastry is slowly, in the refrigerator , for at least 4 hours or overnight. This keeps the delicate layers of butter inside the dough cold and solid. If you thaw it too quickly at room temperature or in the microwave, the butter can melt and leak out, which will prevent your pastry from puffing up into those beautiful, distinct layers

Q2: My puff pastry didn't puff up very much. What went wrong?

A lack of "puff" is usually due to the butter in the dough getting too warm before it hits the hot oven. Be sure to work with your thawed puff pastry while it is still cold. Also, ensure your oven is fully preheated to a high temperature (400°F for this recipe). The initial blast of high heat is what creates the steam from the butter layers, which is what makes the pastry puff up.

Q3: Do I absolutely have to peel the peaches?

You don't have to, but it is highly recommended for the most elegant and pleasant texture. Peach skins can sometimes become a bit tough or curly during baking. Since these are delicate tartlets, the soft texture of a peeled peach is much nicer. The blanching method makes peeling incredibly fast and easy.

Q4: Can I make these tartlets ahead of time for a party?

Because puff pastry is at its absolute best when it is fresh, warm, and flaky from the oven, these are not an ideal make-ahead dessert. However, you can do all of the prep work in advance: thaw the pastry, peel and slice the peaches (keep them in a little lemon water to prevent browning), and have your preserves ready. Then, the final assembly and baking will only take about 15 minutes right before your guests arrive.

Q5: Why are apricot preserves the classic choice for a glaze?

Apricot preserves are the go-to glaze for professional pastry chefs for a few key reasons. They have a relatively neutral, pale orange color that doesn't overpower the color of the fresh fruit. They also have a perfect, balanced sweet-tart flavor that complements most fruits beautifully. Finally, when strained and thinned, they create a beautiful, clear, and glossy shine.

The Easiest Stunning 3-Ingredient Peach Tartlets

An easy and elegant recipe for individual peach tartlets made with store-bought frozen puff pastry. Squares of puff pastry are dabbed with apricot preserves, topped with fanned, thinly sliced fresh peaches, and then baked until golden and puffed. The tartlets are finished with a warm glaze made from thinned apricot preserves, which is brushed on before a final brief bake, giving them a beautiful shine.

Author: Grace
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 54 minutes (includes cooling time)
Yield: 18 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

1 (17.3 ounce) package frozen puff pastry, thawed
¾ cup apricot preserves, divided
2 peaches – peeled, pitted, and thinly sliced
2 teaspoons hot water

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Instructions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Cut each sheet of thawed puff pastry into nine 3-inch squares.
Dab a small amount of apricot preserves into the center of each pastry square.
Arrange about 3 slices of peach in a fan shape over the preserves on each square, leaving a small border of pastry exposed.
Spoon another small amount of apricot preserves over the top of the peach slices.
Bake in the preheated oven, one baking sheet at a time, for about 10 minutes, until the puff pastry turns golden.
While the first sheet bakes, make the glaze by thinning the remaining apricot preserves with 2 teaspoons of hot water in a small bowl.
Spoon some of the prepared glaze over each baked tartlet.
Return the glazed tartlets to the oven and bake for about 2 more minutes, until they are golden brown and glossy.
Repeat the baking and glazing process with the second baking sheet.
Let the tartlets cool on a wire rack for about 10 minutes before serving.

Notes

Using store-bought puff pastry is a key shortcut that makes this impressive dessert very easy to prepare.
Baking the tartlets one sheet at a time helps ensure they bake evenly.
The final glaze and bake gives the tartlets a professional, patisserie-style finish.

Nutrition

Serving Size: 1 tartlet
Calories: 185
Sugar: 12 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 3 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.eatswithsoul.com/3-ingredient-peach-tartlets/