30 Minute Peach Tartlets

The puff pastry should unfold easily but still be cold. Line 1, 13” x 9” sheet pans with parchment paper.

Unfold puff pastry on parchment and gently roll to about 10” x 12”. With a pizza cutter cut each puff pastry sheet into six, equal pieces (they do not have to be perfect or exactly even). You can score a 1/4 border around the edge for an even puff.

Return the puff pastry to the refrigerator. Preheat the oven to 400° F.

Slice peaches. Cut them into ½” slices and place them in a bowl with the granulated sugar, extract, and lemon zest. Toss gently to combine.

Remove the puff pastry from the refrigerator. Add a dollop of preserves to each piece.

Fan 2 slices of fruit on top, overlapping slightly with each other. Make sure to leave a border around the fruit so it will puff up.

Whisk together the egg and the water. Brush the border lightly with the egg wash and sprinkle with sugar.

Bake for about 15 minutes, rotating halfway if necessary, until the pastry is golden brown.

Brush with a little melted honey for extra sweetness and shine. (Optional) Garnish with thyme leaves.

Serve as is or with some vanilla ice cream.