Individual Peach Tarts

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• pate, sucree
• 1/4 cup all-purpose flour, plus more for work surface
• 1 large egg
• 1/3 cup sugar, plus more for sprinkling
• 1 pinch salt
• 3/4 cup heavy cream
• 1/4 cup cognac
• 1 cup sugar
• 1 lemon, juice of
• 3 firm ripe freestone peaches, halved and pitted

Recipe

• 1 poached peaches: in a medium saucepan, combine sugar and 2 cups water. bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. add lemon juice and peaches.
• 2 simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.
• 3 remove saucepan from heat, and let peaches cool in the poaching liquid. usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
• 4 slice peach halves into 6 wedges each. transfer peaches and poaching liquid to a bowl. cover; refrigerate until chilled.
• 5 directions: preheat oven to 375°f on a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. brush off excess flour, and gently fit rounds into 3 1/2 -inch tart pans with removable bottoms.
• 6 trim edges with scissors, a paring knife or rolling pin. place tart pans on baking sheet . chill for 30 minutes.
• 7 using a slotted spoon, remove peaches form poaching liquid. reserve poaching liquid for another use. arrange three peach wedges in each tart shell.
• 8 in medium bowl, whisk together egg and sugar until thick and pale yellow. add the flour and salt and whisk until smooth. whisk in the cream and cognac.
• 9 spoon custard around peaches in tart shells. sprinkle lightly with sugar.
• 10 bake until the custard is puffed and golden, about 35 minutes. transfer to a wire rack to cool. serve at room temperature.