Hello Kosher on a Budget Readers! My name is Miriam, but lots of folks know me as the Overtime Cook.
Why overtime? Well, I work full time, commute 3+ hours a day, and on the side I run a kosher food blog, write a dessert column for a kosher magazine, and do some freelance food photography (just in case you thought I might be getting bored occasionally!).
So, why am I telling you all this? I want to assure you that if anyone knows what it’s like to be busy and have little to no time for playing around in the kitchen, it’s me. I like to serve fancy food (when you’re a food writer, people kinda expect it!) but I don’t like to spend much time on said fancy food.
Usually, I share my quick, easy, family-friendly recipes on OvertimeCook.com, but with Mara busy with her move this summer, I thought I would step in and share a great dessert recipe. It might look and taste like you spent all day on it, but it’s actually fairly simple! Don’t worry, I’ll keep your little secret.
Easy Caramelized Peach Tarts
Makes 3 dozen mini tarts.
- 36 mini puff pastry squares
- 3 large peaches, peeled and sliced
- 3 Tablespoons bourbon
- 3 Tablespoons oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup chopped pecans
- 1 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) margarine or oil
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- In a large frying pan, combine peach slices, bourbon, oil, sugar and vanilla.
- Cook over a medium flame for about 10-15 minutes, stirring occasionally. You want the peaches to be softened (but not mushy) and the juices to be reduced.
- Set aside to cool slightly while you prepare the crumble.
Crumble: Combine all ingredients in a small bowl and mix to combine. This will be easiest done by hand or with a wooden spoon.
- Take a square of puff pastry and fold over the four sides, just about 1/8 of an inch, to create a “well” for the peaches.
- Place slices of peach inside the well, filling as much space as possible. Don’t worry about making it neat because the crumbs will cover it.
- Top the tart with crumbs, enough to cover most of the peaches. Repeat with remaining ingredients.
- Place tarts on prepared cookie sheet, leaving a bit of room between them. Bake at 350 for 20 minutes, until tarts are just starting to turn golden on the edges.
These are best served warm – and would be amazing with a scoop of vanilla ice cream!