Southern Peach Crème Brûlée Tarts

Indulge in the classic Southern flavors of peach and crème brûlée in a delightful new form - mini pastry tarts, topped with a caramelized sugar crust and fresh peaches.

🛒 Ingredients

• 1 cup Peach Filling
• 1 3/4 cups Granulated Sugar
• 2 Large Eggs
• 1/2 cup Heavy Cream
• 2 tsp Cornstarch
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 2 cups All-Purpose Flour
• 1/2 cup Butter
• 1/4 cup Confectioners' Sugar
• 2 Peaches

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Step 2: In a medium bowl, whisk together the flour, confectioners' sugar, and salt.

3. 3

   Step 3: Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

4. 4

   Step 4: Turn the mixture out onto a lightly floured surface and gently knead it a few times until it comes together in a cohesive dough.

5. 5

   Step 5: Roll out the dough to a thickness of about 1/8 inch (3 mm) and use a cookie cutter or the rim of a glass to cut out circles of dough.

6. 6

   Step 6: Gather the dough scraps, re-roll the dough, and cut out additional circles.

7. 7

   Step 7: Place the dough circles into a mini tart pan with a removable bottom.

8. 8

   Step 8: Fill each tart shell with a small amount of peach filling and top with a spoonful of crème brûlée mixture.

9. 9

   Step 9: Sprinkle a thin layer of granulated sugar over the top of each tart.

10. 10

    Step 10: Bake the tarts for 20-25 minutes, or until the edges are golden brown and the sugar is caramelized.

💡 Pro Tips

To prevent the pastry from becoming too brown, cover the edges with foil or a pie shield for the last 5-7 minutes of baking. Let the tarts cool completely in the pan before serving.

📊 Nutrition per Serving