There's something utterly enchanting about a warm, fruity dessert, especially when it arrives in the form of individual tarts. Picture this: flaky, buttery crusts cradling juicy, cinnamon-spiced peaches, baked to golden perfection. It's not just a dessert; it’s a tiny piece of summer, a comforting hug on a plate. And frankly, who doesn't need a hug these days?
These mini peach cobbler tarts are ridiculously easy to make and are a fantastic alternative to a full-sized cobbler – perfect for portion control, if you're into that sort of thing (I'm not!). They bring the comforting flavors of classic peach cobbler into adorable, hand-held treats. Plus, they're infinitely customizable. You can mix and match fruits, add spices, or even sneak in a little bourbon. The possibilities are truly endless! One time, my friend Sarah accidently added salt instead of suger, which created a funny and horrible taste. You can personalize these tarts as much as you want.
So, whether you’re a seasoned baker or someone just starting their culinary journey, these peach cobbler tarts are the perfect project. They are simple enough to whip up on a whim but impressive enough to serve at your next gathering. Get ready to fill your kitchen with the sweet aroma of peaches and warm spices. It's more than just baking; it's about creating memories, one delicious tart at a time. What does it mean to you? Let's dive in!
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- Pastry Cutter or Food Processor
- Rolling Pin
- Tart Pans
- Baking Sheet
Peach Cobbler Tarts Petite: Frequently Asked Questions
Peach Cobbler Tarts Petite
These Peach Cobbler Tarts Petite capture the essence of summer in every bite. A flaky, buttery crust filled with juicy, cinnamon-spiced peaches makes for an irresistible dessert, perfect for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by preheating your oven to 375°F (190°C). This is key to ensuring that the tart shells bake properly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is evenly distributed. I find that sifting the flour helps avoid clumps.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Work quickly to keep the butter cold—this is what makes the crust flaky.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! The dough should be slightly shaggy.
- Gently gather the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This resting period is crucial for relaxing the gluten and preventing a tough crust.
- While the dough chills, prepare the peach filling. In a separate bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat all the peaches evenly.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. It's okay if the dough isn't a perfect circle—rustic edges add charm!
- Use a cookie cutter or knife to cut out circles slightly larger than your tart pans. Gently press the dough into the tart pans, trimming any excess dough from the edges. Prick the bottoms of the tart shells with a fork to prevent them from puffing up during baking.
- Fill each tart shell with the peach mixture, mounding it slightly in the center. Don't overfill them or they might bubble over in the oven.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush the edges of the tart shells with the egg wash for a beautiful golden-brown color.
- If desired, sprinkle the tops of the tarts with turbinado sugar for extra sweetness and crunch.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the peach filling is bubbly and slightly thickened. Keep an eye on them, as oven temperatures can vary.
- Remove the tarts from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Trust me, the wait is worth it!
- Serve the peach cobbler tarts warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes them even more irresistible.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 3g
Fat: 11g
Carbohydrates: 35g
Fiber: 2g
Calcium: 30mg
