Mini Peach Tarts

Here's another recipe perfect for the seasonal produce right now. Peaches are just reaching their juicy peak. It was pretty tough to decide what to make. I love peach cobbler and peach pie. But, I decided to take the fast and simple route with this one and it worked out great. I mean, you really can't go wrong with puff pastry!

Mini Peach Tarts
Makes: 4 servings

1 sheet puff pastry, thawed
2 medium peaches
2 tbsp sugar
1 tbsp flour
1 tbsp orange juice

• Leaving the skins on, slice the peaches into 1/8" thick slices. You want them to be very thin so that they'll actually cook in the short cooking time required for puff pastry.
• Toss the peaches with the sugar and flour. Set aside.
• Roll out the puff pastry and cut it into 4 even squares using either a sharp knife or a pizza cutter.
• Place the puff pastry on a lightly greased baking sheet. With a fork, poke holes around the edges, about 1/2" in from the sides.

• Top the squares with the peach mixture. You can either place the peaches on there carefully in a pattern or just heap them on there for a more "rustic" look. It's up to you.
• Bake at 400° F for 20 minutes.
• Allow to cool for about 5 minutes before serving.

 

And because I try to be transparent with my readers, here are the two ugly ones that normally wouldn't make it into the blog haha!

Pulled Pork Turn-overs

Here we go with another left-over recipe! If you've ever made pulled pork before, you know that even the smallest roast will make three or four family sized meals. What do to with all of those left-overs? Here's one idea: Loaded Sweet Potato Fries. This particular night, I happened to have some puff pastry in the freezer, hence pulled pork turn-overs were born!

Here's a quick rundown on how to make pulled pork: put a pork shoulder in the slow cooker, top it with an entire bottle of your favorite sauce (barbecue sauce, steak or pork marinade, etc.), cook it on low for 8 hours, remove the bones and shred the meat. It's that easy!

If you've been a reader of my blog for a while, you'll know that I love recipes that you can customize. Everyone's family's preferences are different and it's nice to be able to make a recipe your own that everyone can agree with. That's why I have left the instructions intentionally open as far as the type of sauce or cheese that you can use.

Pulled Pork Turn-overs
Makes: 4 turn-overs

1 sheet puff pastry, thawed
1 1/2 cups pulled pork
1/2 cup sauce (barbecue, sweet chili, buffalo, etc.)
1 cup shredded cheese (monterey jack, cheddar, pepper jack, etc.)

• On a floured surface, roll out the puff pastry so that it's about 1/8" thick.
• With a sharp knife or a pizza cutter, cut the puff pastry evenly into 4 squares.
• Pile 1/4 of the pork onto one half of the puff pastry, top with 2 tbsp of sauce, then top with 1/4 cup of cheese.
• Brush two adjacent edges of the puff pastry with water.
• Fold over the puff pastry in half corner to corner so that it forms a triangle. Be careful to make sure that all of the ingredients stay inside and you have a tight seal. You don't want anything leaking out.
• Repeat with the remaining puff pastry and fillings.
• Transfer the turn-overs to a baking sheet lined with parchment paper. With a sharp knife, pierce two lines into the puff pastry so that the steam can escape.

• Bake at 400° F for 15 minutes.
• Allow to cool at least 5 minutes. The filling will be hot!