Description

Elegant tartlets with buttery crusts, filled with smooth vanilla pastry cream and crowned with delicately layered peach slices shaped like blooming roses—finished with a glossy glaze and mint.

Ingredients

Units Scale

For the Tart Shells:
1 sheet puff pastry or shortcrust pastry
Butter or oil spray (for greasing)
For the Vanilla Cream Filling:
1 cup whole milk
2 egg yolks
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 tablespoon butter
For the Topping:
3 ripe peaches, thinly sliced
2 tablespoons apricot jam (for glaze)
Fresh mint leaves
Powdered sugar (for dusting)

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Instructions

Preheat oven to 375°F (190°C). Grease tartlet pans and press pastry into each mold. Prick with a fork and bake for 12–15 minutes until golden. Cool completely.
In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.
Remove from heat, stir in vanilla and butter, then cool completely.
Spoon or pipe vanilla cream into each tart shell.
Arrange peach slices in concentric circles to form rose shapes on top of the cream.
Warm apricot jam slightly and brush over the peaches for a glossy finish.
Garnish each tartlet with a mint leaf and a dusting of powdered sugar. Serve chilled or at room temperature.

Notes

Use firm, ripe peaches for easier slicing and shaping.
Pastry cream can be made a day ahead and chilled until use.
Substitute puff pastry with homemade tart dough for a richer texture.

Nutrition

Serving Size: 1 tartlet
Calories: 220
Sugar: 14g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg