Instructions are not included, neither is a direct link. These are instructions from the website provided.
Prepare Peaches
Preheat your oven to 180°C. Wash the peaches thoroughly, then peel, pit, and cut them into pieces. Place the peach pieces in a mixing bowl. Gently fold in the vanilla extract, cinnamon, cornstarch, and white sugar. Ensure the peaches are well coated with the mixture. Let them sit for a few minutes to marinate.
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2.
Unfold Puff Pastry
On a lightly floured surface, unfold the puff pastry sheet. If it's not already rolled out, gently roll it with a rolling pin to smooth out any creases. Using a knife or a pastry cutter, divide the puff pastry sheet into individual squares or rectangles, depending on your desired tart size. Arrange the marinated peaches neatly over each piece of pastry, leaving a small border around the edges and brush the edges of the pastry with the egg wash.
Place the assembled tarts on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 minutes, or until the pastry is puffed and golden brown. Once the tarts are baked to perfection, remove them from the oven and let them cool slightly. Serve them with a scoop of vanilla ice cream on top.
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Notes
Choose ripe yet firm peaches for optimal sweetness and texture in your tarts.
The cornstarch helps absorb excess moisture from the peaches, preventing a soggy crust. Ensure it's mixed thoroughly with the peaches.
Feel free to cut the puff pastry into larger or smaller pieces based on your serving preferences.
You can swap peaches for other stone fruits like nectarines, plums, or apricots to create diverse flavors.
If you have any leftover tarts, allow them to cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 2-3 days.
