Servings: 8

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Peachy Keen Tarts


1 egg white, slightly beaten
1 tablespoon water
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed according to package directions
All-purpose flour, as needed
6 to 7 ripe Frieda’s Donut® Peaches, peeled, seed removed and thinly sliced
3/4 cup apricot preserves
Toasted Coconut Cream

Toasted Coconut Cream:
1/2 cup heavy cream
1/2 cup toasted coconut
1 teaspoon vanilla
Sugar to taste, if desired


Beat the egg white and water in a bowl with a fork until well blended. Roll out the pastry sheet to a 10X16-inch rectangle on a lightly floured surface. Cut the dough into quarters. Cut each quarter into halves vertically to make 8 rectangles.

Place one rectangle on a large ungreased baking sheet. Brush the edges of the dough with the egg white mixture. Fold the edges over a 1/4-inch on all sides, pressing into dough. Flatten all the edges with the tines of a fork. Arrange a row of sliced peaches overlapping inside each rectangle of dough. Place the tarts 1 inch apart on baking sheet.

Heat the preserves in a small saucepan until melted. Brush liberally over peaches. Bake at 375 degrees for 28 to 30 minutes or until the pastry is puffed and golden brown.

Cool the tarts on a rack. Serve warm or cooled topped with Toasted Coconut Cream.

Toasted Coconut Cream:
Beat the cream in a medium bowl with an electric mixer set at high speed until thick. Stir in the coconut, vanilla and sugar. Makes about 1 cup.