Puff Pastry Peach Tartlets
- 1 lb yellow peaches (about 4), pitted
- 3 Tbs. dark brown sugar
- 1 Tbs. lemon juice
- 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- pinch of salt
- 1 package (2 sheets) frozen puff pastry
- 1/4 cup vegan butter or dairy-free margarine, melted
- turbinado sugar
- agave or maple syrup for drizzling (optional)
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
To prepare the peaches:
Slice peaches to about 1/2 inch thickness. Coat with brown sugar, lemon juice, ground ginger, ground cinnamon and salt.
To make the tartlets:
Let the puff pastry sheets thaw at almost room temperature (about 20 minutes). Cut each puff pastry sheet into 9 equal squares. Layer the sliced peaches in the center of each square. Brush edges with melted butter or margarine then sprinkle with turbinado sugar.
Bake for 25 to 30 minutes or until golden brown. Allow to cool then drizzle with agave or maple syrup if desired.