Rustic Puff Pastry Peach Mini Tarts

This rustic mini turts sooo delicious 🤤 quick and easy to make too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190C

Step 2

Cut peaches in half, deseed, then slice each half as thinly as you can.

Step 3

In a food processor combine ricotta cheese, lemon zest, vanilla, honey and mint leaves. Blend until smooth.

Step 4

Unfold the puff pastry and using a cookie cutter (diameter 10cm) cut out 6 circles.

Step 5

Transfer them to the baking tray, lined with parchment. Add about 1tsp of ricotta mixture in the middle, spread a bit, but don't reach to the edges.

Step 6

Assembly the peaches slices on top( 1 peach half per circle)

Step 7

Fold the edges.

Step 8

Mix egg yolk with milk and brush the edges.

Step 9

Sprinkle with chopped pecans and sugar.

Step 10

Bake for 25 minutes or until golden.

Step 11

For the rest of the put pastry, roll it into a round, take a 16cm pie plate, brush with olive oil and place the pastry into it. Gently press the puff pastry down so that it lines the bottom and sides of the pie plate. Use the knife trim the dough.

Step 12

Add the remaining ricotta mixture to the bottom, then arrange the remaining peach slices, and sprinkle with the remaining pecans and sugar. Bake for 25 minutes or until golden.

Step 13

Let them cool, garnish with mint leaves and Enjoy!