Description
These easy mini peach tarts are a crowd-pleasing two-bite dessert! They're incredibly delicious, especially with a scoop of vanilla ice cream!
Ingredients
- Frozen tart shells: 15
- Canned peaches: one 28 ounce can, drained
- Granulated sugar: 1/3 cup
- Brown sugar: 1/2 cup, packed
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Cornstarch: 3 tablespoons
Instructions
- Prepare: Preheat the oven according to the temperature in the directions on the package. Place the tart shells on baking sheets and set aside.
- Make the filling: To a large bowl, combine the remaining ingredients and mix until the peaches are fully incorporated.
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Bake the tarts: Scoop out 2-3 slices of peaches and place in each tart, then scoop the juices and fill the tarts 3/4 full. Bake the tarts for 20-22 minutes, until the edges of the tart shells are golden.
Notes
It's important to drain the peaches from the can, as leaving it will cause there to be too much liquid for the filling.
After combining the peach filling ingredients, you'll notice there is some liquid in the bowl. Do not get rid of any of this liquid as it's needed for the tarts.
It's optional to dice the peaches after draining, however I like keeping them whole so people know whats in the tarts and they look pretty!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American