Peach Tartlets

• All purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
• 3 ripe, firm peaches, pitted and cut lengthwise into 1/4-inch slices
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 6 to 12 tablespoons sugar
• 1/4 cup sweet dessert wine, such as Muscat de Beaumes-de-Venise
• Whipped Cream, for serving (optional; page 340)

1. Preheat oven to 400F.
2. On a lightly floured surface, roll out dough 1/8 inch thick.
3. Using a 4-inch round cookie cutter, cut out 6 circles.
4. Transfer to a parchment-lined rimmed baking sheet.
5. Arrange about 8 peach slices in a leaf pattern, overlapping slightly, on each dough round.
6. Refrigerate or freeze until firm, about 30 minutes.
7. In a small bowl, whisk together egg yolk and the heavy cream.
8. Brush edges of tarts with egg wash. Sprinkle each tart evenly with 1 to 2 tablespoons sugar, as desired, depending on tartness.
9. Bake until golden brown, about 25 minutes.
10. Transfer to a wire rack; let cool completely.
11. In a small saucepan, bring dessert wine to a boil; reduce by half, 2 to 3 minutes.
12. Brush glaze over peaches.
13. Serve tartlets with whipped cream, if desired.

flour, pastry, peaches, egg yolk, heavy cream, sugar, sweet dessert wine, cream

Taken from www.epicurious.com/recipes/food/views/peach-tartlets-389663 (may not work)