Today's recipe is for fresh peach tartlets topped with Greek-style vanilla yogurt and fresh blueberries.
1 9x9-inch defrosted puff pastry sheet
3 medium-sized fresh, ripe peaches
3 tbsp sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Greek-style vanilla yogurt
Plan ahead and defrost the puff pastry sheet according to directions.
Preheat the oven to 400 degrees.
While the oven comes up to temperature, cut the peaches into 1/2-inch thick wedges around the pit and drop them into a mixing bowl.
Add three tablespoons of sugar, 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon into the mixing bowl. Gently toss with the peaches to combine.
Place the 9x9-inch defrosted sheet of puff pastry on a lightly floured cutting board. Use a rolling pin to gently expand the sheet until it is about 11x11 inches.
It is very important to sprinkle a little bit of flour over the top of the puff pastry sheet before rolling it out.
Next, cut the sheet into nine equal-sized squares and place those onto a parchment paper-lined baking tray.
Top each square with three or four peach slices, and brush some melted butter around the outside edge of each tart. Also, sprinkle a little sugar over the top of each tart and around the puff pastry.
Place the tray onto the center rack of the preheated oven.
The tarts will take about 30 minutes to bake. Spin the tray halfway around at the 15 minute mark.
Once cooked, serve the tarts up with an optional dollop of Greek-style vanilla yogurt and some fresh blueberries.