Mini Peach Rose Tarts with Puff Pastry

Ingredients

• 1 Tablespoon unsalted butter (room temperature, 14 grams)
• 1 Tablespoon packed dark brown sugar (11 grams)
• 3/4 teaspoon ground cinnamon (2 grams)
• 1/2 pack of puff pastry dough (about 200 grams)
• Flour (for dusting the cutting board)
• 2 ripe but firm peaches (pitted, quartered, cut into thin slices, with each slice patted dry)

Instructions

1. 1

   Preheat the oven to 400 F.

2. 2

   Lightly dust the cutting board with flour. Roll...: Lightly dust the cutting board with flour. Roll the puff pastry and cut into six 12” x 1 ½” strips. Store the strips you’re not using in the fridge while you roll each tart.

3. 3

   Brush the cinnamon sugar and butter mixture across...: Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. Just barely brush the dough with the cinnamon sugar and butter mixture. It mostly acts as a glue to hold the peach slices in place. If you use too much, it will make the tarts soggy.

4. 4

   Add peach slices to the top half of...: Add peach slices to the top half of the dough, overlapping each slice by about ¼”. It’s helpful leave about ½” of dough without peaches at the far edge because it will make it easier to roll the tart.

5. 5

   Fold the bottom half of the dough onto...: Fold the bottom half of the dough onto the top half, covering the bottom edges of the peach slices.

6. 6

   Pick up one end and roll the dough...: Pick up one end and roll the dough into itself, making a coiled circle to achieve the rose shape.

7. 7

   Place each tart in the muffin tin.

8. 8

   Bake for 15 - 20 minutes, or until...: Bake for 15 - 20 minutes, or until the peaches and the dough are both cooked through.

9. 9

   Remove from the oven and let cool completely.

10. 10

    Use a butter knife to loosen the tart...: Use a butter knife to loosen the tart by running it around the entire edge of each tart before gently popping them out.