It’s peach season here in the US so time for some peach baking. Peach Pecan Crumble Tart: puff pastry nestled into muffins pans filled with chopped peaches & topped with a brown sugar pecan crumble topping then baked until the pastry is golden & flaky & the topping caramelizes. Serve warm with a scoop of ice cream atop or on their own as part of a brunch. I used fresh peeled peaches but feel free to use canned if that’s easier for you.
Lovonis Lark
recipes + wellness
Peach & Pecan Crumble Tarts
Serve these tarts with a scoop of ice cream or a dollop of whipped cream. They’re equally as good served hot or cold. Make sure to choose peaches that are ripe but not over-ripe. You can use peaches you’ve frozen yourself, just let them thaw first. I avoid store-bought frozen peaches as they’re frozen before they’ve had a chance to ripen so they don’t have much flavor.
Servings: 9
- 1 sheet puff pastry
- 1 1/4 lbs ripe peaches, peeled, pitted & chopped
- 2 tablespoons white sugar
- 2 tablespoon lemon juice
- 1 tablespoon cornstarch cornflour
- Powdered sugar for dusting
PECAN CRUMBLE
- 2/3 cup self-rising flour
- 1/3 cup packed dark brown sugar
- 1/3 cup cold butter, cut up
- 2/3 cup toasted pecan halves
To make the crumble:
- Place flour, sugar and butter in the bowl of a food processor. Pulse once or twice until the butter is cut up. Add the pecans and pulse a few times until the pecans are coarsely chopped and mixture resembles very coarse crumbs – do not over process.
- Preheat the oven to 400°F (200°C). Grease 9 holes of a 12-hole muffin pan with melted butter or cooking spray.
- Roll the pastry on a lightly floured surface until it measures an 11-inch square. Cut the pastry into 9 equal size rectangles and lightly press into the prepared muffin pan, making sure pastry comes up the side of each of the 9 greased holes.
- Combine peach, sugar, juice and cornstarch in a medium bowl. Divide the mixture among the pastry cups.
- Sprinkle with the crumble mixture, piling the mixture up and pressing it gently down into the peaches to use all the crumble mixture. Bake for 22 to 25 minutes or until the pastry is puffed and golden and crumble is browned. Serve warm with ice cream or cream or at room temperature.
Notes
* To peel the peaches, make a small X on the bottom of each peach. Plunge peaches into a large pot of boiling water and simmer or boil for 40 to 60 seconds then transfer to a bowl of iced water (water and ice) and allow to sit until cool enough to handle. Peel away skin, cut around the peach and open if the peaches are slip stone and chop.