Peaches and Cream Upside-Down Tarts

Ingredients

• 2.5 ripe peaches (About 2–3 peaches; peel if desired and thinly sliced)
• 0.25 cup Demerara sugar (Divided among 6 portions on the baking sheet)
• 0.25 tsp ground cinnamon (Sprinkled over the sugar)
• 4 oz cream cheese (Chilled and sliced)
• 1 egg (Beaten for brushing the pastry)
• 1 sheet puff pastry (Thawed; cut into 6 even rectangles)
• nonstick cooking spray (For lightly greasing the parchment)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, then lightly coat the parchment with nonstick cooking spray.

2. 2

   If desired, peel the peaches. Thinly slice them, discarding the pits.

3. 3

   Gently unroll the thawed puff pastry. Cut it into 6 evenly sized rectangles, keeping the pastry as cool as possible so it remains easy to handle.

4. 4

   Sprinkle the Demerara sugar onto the prepared baking sheet in 6 separate portions, spacing them apart and making each portion approximately the size of one puff-pastry rectangle.

5. 5

   Sprinkle a little cinnamon over each sugar portion.

6. 6

   Arrange the peach slices over each sugar-and-cinnamon portion, overlapping the slices slightly so they fit within the pastry-sized area.

7. 7

   Slice the chilled cream cheese and place a couple of slices over the peaches in each portion.

8. 8

   Lay one puff-pastry rectangle over each peach-and-cream-cheese stack. Gently press the pastry down so it makes contact with the filling without flattening it completely.

9. 9

   Beat the egg in a small bowl until smooth. Brush the top surface of each puff-pastry rectangle with the beaten egg, avoiding excessive pooling around the edges.

10. 10

    Bake for about 20 minutes, until the pastry tops are puffed and golden brown and the sugar beneath has melted around the peaches.

11. 11

    Allow the tarts to cool briefly on the baking sheet, then carefully turn them over so the peach topping is facing upward. Serve warm or at room temperature.

Notes

The source says to peel the peaches only if desired. Because the sugar caramelizes directly on the parchment, let the tarts cool briefly but do not allow them to become completely cold before turning them over.

Nutrition per serving

• dessert
• baked
• fruit dessert
• individual tarts
• peach
• puff pastry
• vegetarian
• summer