Recipe information
Yield
Serves 6
Ingredients
Tartlets
Honey Whipped Cream
Preparation
For tartlets:
Step 1
Combine water, 2 tablespoons honey, 2 tablespoons sugar and vanilla in medium skillet. Stir over medium-low heat until sugar dissolves. Add peach halves; cover and simmer 3 minutes. Turn peaches over; cover and simmer until just tender, about 3 minutes longer. Using slotted spoon, transfer to plate. Cool. Simmer syrup until reduced to 3 tablespoons, about 2 minutes.
Step 2
Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17x11-inch rectangle, and 1/8-inch thick. Cut into six 4 1/2x5 1/2-inch rectangles. Cut off 1/2-inch-wide strip from each side of 1 rectangle. Brush strips with beaten egg. Place 2 long strips, egg side down, atop long edges of rectangle. Place short strips, egg side down, atop short edges, trimming to fit. Repeat with remaining rectangles.
Step 3
Place pastries on baking sheet. Spread 1 teaspoon honey over bottom of each. Slice each peach half thinly; fan slightly. Place 1 half in center of each pastry. Top each with 1 teaspoon sugar.
Step 4
Bake tartlets until crust is golden, about 25 minutes. Immediately transfer to rack; cool. Rewarm syrup until liquefied. Brush peaches with syrup.
For honey cream:
Step 5
Beat cream, honey and vanilla in bowl to soft peaks. Serve tartlets with honey cream.
