Mini Peach Struesel Tarts Recipe
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This easy to make dessert is sure to get rave reviews. It features golden, ripe peaches in a flaky pastry shell topped with a crunchy, cinnamon-kissed streusel topping.
Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 5 Pepperidge Farm® Bordeaux® Cookies , crushed
- 1 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 1 tbsp. butter , melted
- 4 medium peaches , peeled, pitted and sliced
- 1 cup confectioners' sugar
- 2 tbsp. milk
- Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cookie crumbs, granulated sugar and cinnamon in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch square. Cut into 4 (6 1/2-inch) squares. Trim off the corners to make 4 circles. Place the circles onto baking sheets. Fold over the edges to make a rim. Brush the pastries with the egg mixture.
- Arrange the peach slices on the pastries, overlapping slightly. Sprinkle the cookie mixture over the peach slices.
- Bake for 35 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- Stir the confectioners' sugar and milk in a small bowl until the mixture is smooth. Drizzle the glaze over the tarts.
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