Fresh Peach Tarts with Shortbread Crust
Nothing says summer quite like peaches. I eat them fresh on French toast, put them in salads, grill them, and use them in salsas. Peaches are very versatile. One of my favorite ways to utilize this summer fruit is in Fresh Peach Tarts with Shortbread Crust!
Servings 4 servings
Ingredients
Dough:
- 1¼ sticks butter room temp
- ¼ cup powdered sugar
- 1½ tablespoons granulated sugar plus more for sprinkling dough
- ¼ teaspoon salt
- ½ teaspoon vanilla paste or extract
- 1½ cups all-purpose flour
- 2 teaspoons water
Filling:
- 4 oz goat cheese
- ¼ teaspoon vanilla paste or extract
- 4 Tablespoons peach preserves
- 3 ripe peaches
- sugar
Topping:
- 3-4 fresh cold ripe peaches peel and diced
- Mint optional for garnish
Instructions
Shortbread prep:
- Preheat oven to 325 degrees and place rack in center of oven.
- Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
- Add salt and water and mix till well incorporated.
- Add flour and mix. At first the dough will crumble and fall apart.
- Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
- Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a ¼" thick all the way around.
- Use a fork to poke holes in the bottom of dough.
- Place tins on a cookie sheet.
- Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
- Remove from oven and allow cool completely.
Filling and peaches:
- When crust is cool, whisk together goat cheese, vanilla and peach preserves. Peel and dice peaches.
- Spoon filling into crusts . Gently remove crust from tart pans and place on plates. Top with fresh peaches right before serving. Each tart can feed two....unless you want one all to yourself.