By now, you've probably already seen the viral TickTock and Instagram upside down puff pastry tarts. Or maybe you're not as in addicted to food-related social media as we are over here. Regardless, we've been wanting to give this recipe a try for a while. The samples we made turned out so delicious, and so simple we wanted to share the recipe with you!
1 sheet frozen puff pastry, thawed according to package instructions
2 peaches
2 tablespoons honey
Pinch kosher salt
1 egg, lightly beaten with 1 tablespoon water
Directions
Cut the puff pastry into 6 equal rectangles. Set aside.
Cut the peaches in half and remove the pits. Cut each half into even slices, about ⅓” thick. Toss with the honey and salt.
Prepare your baking sheet: drizzle a tiny bit of honey on the four corners of your baking sheet. Place a piece of parchment paper, cut to fit, on top of this. The oil will help keep the parchment paper for curling back on itself.
Arrange the peach slices into 6 rectangles, leaving space around all sides. The rectangles of fruit should be about a ¼-½” inch smaller on all sides than the rectangles of puff pastry.
Cover each rectangle of peaches with a piece of puff pastry. Press around the edges of each with a fork to seal the edges. Lightly brush each rectangle all over with egg wash.
Bake at 400º for 20 minutes. Let cool completely before flipping each tartlette over. You can drizzle with more honey, or high quality balsamic vinegar for a little punch of acid, or serve as-is.
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Upside Down Peach Puff Pastry Tartlettes
Ingredients
1 sheet frozen puff pastry, thawed according to package instructions
2 peaches
2 tablespoons honey
Pinch kosher salt
1 egg, lightly beaten with 1 tablespoon water
Directions
Cut the puff pastry into 6 equal rectangles. Set aside.
Cut the peaches in half and remove the pits. Cut each half into even slices, about ⅓” thick. Toss with the honey and salt.
Prepare your baking sheet: drizzle a tiny bit of honey on the four corners of your baking sheet. Place a piece of parchment paper, cut to fit, on top of this. The oil will help keep the parchment paper for curling back on itself.
Arrange the peach slices into 6 rectangles, leaving space around all sides. The rectangles of fruit should be about a ¼-½” inch smaller on all sides than the rectangles of puff pastry.
Cover each rectangle of peaches with a piece of puff pastry. Press around the edges of each with a fork to seal the edges. Lightly brush each rectangle all over with egg wash.
Bake at 400º for 20 minutes. Let cool completely before flipping each tartlette over. You can drizzle with more honey, or high quality balsamic vinegar for a little punch of acid, or serve as-is.
