These peach tartlets are perfect for a get-together, delicious straight from the oven or at room temperature. Made with puff pastry, fresh peaches, and a hint of lemon and vanilla, they are a simple yet impressive treat.
The puff pastry should unfold easily but still be cold. Line 1, 13” x 9” sheet pan 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.
Cut each peach around its “seam” and twist. If freestone, the halves should separate easily from the pit. Cut peaches into ½” slices and place them in a bowl with the granulated sugar, vanilla extract, and lemon zest. Toss gently to combine.
Remove the sheet pan with puff pastry from the refrigerator. Add a dollop of preserves to the center of each puff pastry piece.
Fan 2 peach slices on top of the preserves, overlapping slightly with each other. Make sure to leave a border around the fruit so the pastry will puff up.
Whisk together the egg and the water for the egg wash. Brush the pastry 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.
Serve as is or with some vanilla ice cream.
