We had a wonderful peach harvest this year off one of our trees, a fair harvest off another and will enjoy our first (very meager) harvest two more two trees later this month. Is there anything better than a perfectly ripe, juicy fresh peach picked fresh off your very own tree? I really don't know. At the moment I can't think of anything.
We've actually had such a great harvest that we've had more than we could eat fresh. Which is saying something because we eat a LOT of fresh peaches. I've loved it because I've gotten to try out and discover some delicious recipes with them this year.
The recipe I'm posting today is a peach spin off of these lunchbox apple tarts that I posted earlier this year. Have you tried them yet? You really should. They are amazing. Totally delicious. And the peach version is equally delicious, if not more. I think if I was creating a menu with these I would describe them as follows:
A light and flaky pastry filled with juicy morsels of honey-sweetened peach goodness.I love that if I'm acting quick and sneaky-like, I can double or triple the recipe and freeze a few. They make a wonderful, healthy treat to add to a lunch from home or serve as an after-school snack. This is all in theory of course, assuming they last that long from little peaking eyes, grabbing hands, and stuffing fingers.
Do you need any more encouragement to make these? Just look at the photos and drool a bit (I know I am). Okay done? Now get busy.
*Makes about 12 tarts
*Note: I often double or triple this recipe to make a large batch of these and store them in the freezer for quick lunchbox treats, a healthy afternoon snack, or even an on-the-go breakfast once in a while. To double or triple the recipe, double all of the ingredients except the egg wash at the end of the recipe. One batch of egg wash makes plenty for a triple batch of tarts.
1 Cup Wonder Flour
1 Cup Unbleached White Flour
1/2 tsp. salt
1/2 Cup + 2 Tbsp. softened butter, divided
1/4 Cup ice water
2 Cups peeled, cored and diced peaches (about 3 medium)
1/4 Cup raw honey
3 tsp. ultra gel or 1-1/2 tsp. cornstarch
1 large egg
1 Tbsp. water
1 tsp. honey
Preheat oven to 375 F. Combine wonder flour, white flour, salt, and 1/2 Cup softened butter and mix together until crumbly. Add ice water and stir until dough forms. Cover and set aside.
In a large skillet, melt 2 Tbsp. butter over medium-low heat. Add diced peaches, honey, ultra gel or cornstarch, and stir until honey dissolves and any juices from the peaches begin to thicken, about 5 minutes.
On a lightly floured counter, roll dough to 1/8" thickness and cut into 12 rounds with a 4-inch biscuit cutter (or equivalent sized bowl). Place dough rounds onto greased baking sheets. Add a Tablespoon of the peach mixture to half of each dough round. Fold opposite end of dough over peaches and seal with hands or a fork. Use a little water rubbed on your fingers to help the seal stick. Repeat with all of the tarts. Cut a small slit in the top of each pie to vent steam.
In a small bowl combine egg, 1 tablespoon water and 1 tsp. honey and stir until well blended. Brush on tops of each peach tart.
Bake tarts in a 375 F oven for 15 minutes or until golden brown and bubbly. Cool completely before storing or freezing.
Recipe Source: healthyfamilycookin.blogspot.com