A homemade pastry filled with fresh peach jam and
topped with decadent brown sugar streusel!
The day has arrived to share these little ladies with you, and just how I made them. If you read the title, then you now know what I decided to name them - Peach Jam Tartlets with Brown Sugar Streusel. Earlier this week when I first shared them, I hadn't quite decided what to call them. But this name is spot on for their crisp, flakey edges, jam-filled center, and streusel topping. The fresh peaches bring a hint of tartness and the sweetness makes for the loveliest little dessert. Serve them in the morning or reheat one in the afternoon with a cup of coffee. Truly, you could enjoy one anytime of the day.
I love these for their simplicity. While the puff pastry crust was pulled from the freezer, the jam is a homemade concoction of mine made from our freshly picked peaches. The streusel is another homemade element that adds to the overall flavor. I hope you enjoy these as much as we do!
- What You'll Need
- Crust
- Pepperidge Farm Puff Pastry (thawed)
- Turbinando sugar
- Peach Jam
- 3 3/4 cups diced peaches (about 15 small peaches)
- 1 cup granulated sugar
- 1 1/2 TSP vanilla
- 3 good shakes of cinnamon
- Brown Sugar Streusel
- 1/3 cup all-purpose flour
- 1 TBSP granulated sugar
- 1/4 cup brown sugar
- 2 TBSP salted butter (cold and cubed)
- Pinch of salt
- Egg Wash
- 1 egg
- 1 TBSP water
- What You'll Do
- Crust
- Pull the puff pastry out of the freezer a couple of hours before you intend to make these. Let is thaw completely.
- On a lightly floured surface, lay a single pastry sheet out. Cut it into 9 3x3 squares. Transfer to a parchment paper-lined baking sheet. Repeat this step with the second sheet of puff pastry.
- Peach Jam
- Peel and dice your peaches. Put them in a medium size sauce pan. Add the sugar, stir well and bring to a light boil. Then lower to a simmer for about 30 minutes.
- Using a silicone spatula, stir with a little pressure to break some of the peaches up.
- Add the vanilla and cinnamon. Stir well and let simmer for another 10 minutes before removing from the heat.
- You could make the jam ahead of time if you like!
- Brown Sugar Streusel
- In a bowl, combine the flour, sugar, brown sugar, salt, and cubed butter. Using your hand or a pastry tool, crumble the ingredients together. Put in the fridge until ready to use.
- Egg Wash
- Whisk together the egg and water. Set aside.
- Putting It All Together
- Preheat the oven to 400°.
- Using a slotted spoon to reduce the amount of liquid transferred with the peach jam, Add approximately a heaping tablespoon of the peach jam to the center of each puff pastry square.
- Using your finger, make little lumps of streusel and neatly top the jam with as much or as little as you like.
- Using a silicone brush, gently swipe the edges of the exposed pastry with the egg wash. Lightly sprinkle turbinado sugar on the egg-washed edges.
- Bake for 15-17 minutes or until the pastry edges are crisp and lightly browned.
- Enjoy right away or let cool completely before storing in an air-tight storage dish for a few days!
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