I don’t know about you, but my favorite way to each a peach is sitting barefoot on a back porch in the middle of summer, and feeling that sticky, sweet nectar roll down my chin. There’s something about it that just oozes summertime. But, because rather than a back porch I have a balcony covered in pine needles, and because I’m usually wearing fuzzy slippers rather than padding around barefoot, I haven’t nearly reached my peach-eating quota this season.
So, when my favorite sweet summer fruits go neglected and get a little soft, I like to cut ’em up and roll out a pie crust (either homemade or storebought), toss the fruit in the middle, and pinch the crust together to make little pies!
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Topped with a scoop of vanilla ice cream or this heavenly homemade whipped cream, these little pies are my six-minute solution to a cute, simple and oh-so satisfying summer treat. And, if you don’t prefer peach, skip on over to my strawberry galette for an equally easy dessert.
I know you’ll absolutely love these tasty little fruit pies. Fresh out of the oven, they make an elegant presentation for dessert, but hey, what’s the matter with indulging a little at breakfast, too?
Mini Peach Pies
Ingredients
- 1-1/2 cups ripe fresh peaches, from about 3 peaches
- 2 tbsp. sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 pie crust, homemade or storebought
- 5-6 tbsp. graham cracker crumbs
Instructions
- Heat oven to 400 degrees and line a baking sheet with parchment paper. Coat lightly with nonstick cooking spray.
- Cut peaches into small chunks and toss into a medium bowl. Add sugar, cinnamon and nutmeg and coat the peaches evenly.
- Using a 4-inch bowl as a guide, cut 5-6 circles from pie crust. Roll out each circle slightly, then place on the baking sheet.
- Place 1 tbsp. of graham cracker crumbs in the center of each crust. Divide peaches among crusts. Fold the edge of each crust up and over peaches. Sprinkle each pie with 1/2 tsp. of sugar.
- Bake 25 minutes, until pies are golden brown. Let cool 3 minutes before serving.
- If desired, serve with vanilla ice cream or whipped cream.
- Enjoy!
Hi! My first visit here. Beautiful blog you got!
Your mini peach tarts look really good, goes well with a dollop of ice-cream, deli~
Hi Susan, As long as the dough isn’t too thin and flimsy the tart should hold its shape, so just make sure when you roll it out it’s on the thicker side. Also, pinching the dough together so the top is almost sealed helps, and then brush with a little egg wash. But, as you can see, it’s natural for the tart to flatten out a bit, like mine did. Thanks for visiting!
Well, they were absolutely disgusting and they looked even worse. A true disaster. My boyfriend, who ate chocolate chip cookies that I deemed unacceptable out of the trash last year, couldn’t even deal with it. He helped me say goodbye to the yuck-yuck tarts, with a promise of replacement peaches to make up for what I wasted. I even halved the nutmeg (the full 3 seemed insane, I should have figured that) and they were still so overwhelmed. No amount of sugar or ice cream could have saved them.
Hi Marilyn,
Thank you for visiting. Another reader pointed out the same thing, and I have sinced changed the recipe to reflect 1 tsp. each cinnamon and nutmeg. I’m so sorry if this caused you any trouble, but that was my error. I’m glad you used your better judgement and ended up enjoying them anyway!
Georgia
Officially subscribing to your blog. Adore these! Much prettier than the peach tart came out I just did for Project Pastry Queen.
http://www.20somethingcupcakes.com/2010/08/fredericksburg-peach-cream-cheese-tart/
Yes, I think that would taste great! Best of luck, and if you remember, please let me know how they turn out!
Picture Perfect Treats… These Tarts…hehe…!!!
These are currently baking in my oven but the peaches (based upon a little taste-test I did before and mid-way through the baking cycle) are SO very overwhelmed by the amount of nutmeg in them – and I didn’t even use the full amount. Although disappointing, I think I might be able to salvage these little cuties with tons of cinnamon sugar and ice cream. Fingers crossed. At least peaches are extremely cheap and abundant right now. I’ll follow-up after I get them out of the oven :)
Thank so much for letting me know! I’m so glad you enjoyed them.
I tried them with apples, and they turned out marvelously! Made no other changes to the recipe.
your tarts are just so perfectly petite! gorgeous!
Hi Jeana,
I think it’s a great idea to mold them ahead of time, refrigerate and then bake them while you eat dinner. I’d say refrigerate the raw tarts no longer than 24 hours. I hope they turn out well for you!
Georgia
How long do you think one could leave the tarts refrigerated like that. I’m thinking of making these ahead of time (the day before) and then having them bake while we eat dinner.
Hi again,
One more tip for the pie dough: You can try chilling it once you’ve arranged the tart. This helps it retain its shape in the oven. About an hour would do.
Hi Zoe,
I know, aren’t California peaches the best?! If I ever move, that’s the one thing I’ll truly miss – good Cali fruit.
To answer your question, yes, I also did a pie crust filled with strawberries (the only Cali fruit better than peaches!), which you can find here: http://comfortofcooking.blogspot.com/2010/05/strawberry-galette.html. It was SO simple and delicious, and not too bad lookin’ either!
Thanks for visiting!
These are totally adorable, and being in Northern California…peaches are here!!
Have you ever filled them with other fruits? (it’s berry season here too!!)
Can’t wait to make them!
Hi – this is a great recipe, made them on Sunday for my family to try them out for a somewhat large lunch I am having for friends later this month. Only one question, I thought that 3 tablespoons of both nutmeg and cinnamon were a little too much. I only used 1 tablespoon of each and that was plenty, was it suppose to be teaspoons? Loved them, my husband went back for the last one for lunch on Monday. Thank you!
These look so cute and tasty!
These are gorgeous! I love the picture before they head into the oven, with all the little sugar granules so obvious.
Just gorgeous, glad to follow your blog
Hi Erin,
I’m sorry, that was my fault. I put the incorrect measurements for the cinnamon and nutmeg. They’ve been changed to reflect the correct measurements. I hope the tarts turn out well for you! Feel free to let me know – good or bad – how they end up!
Hello Dennis,
I usually find your comments on the same pages as the recipes and postings that attract my eye too! :-) Great minds think alike. ;-)
I’m working on transferring a domain for a web site I completed for a client so I can get paid. :-) That is always the good part….not to mention completing it and making him happy!
This client and I are thinking of going into business together and it would double my income if we did. :-) :-)
God bless and see around FoodLand!
Polly Motzko
those are perfect little tarts….I love how you did the dough, what a great presentation! Its the best time for peaches too!! and Congrats on the top 9!
ahh such beautiful peach tarts. They look just stunning and rustic.
this sounds and looks delicious, and the recipe seems pretty simple too! I think I’ll give it a shot.
Haha! Thanks Lauren, but the real talent comes from the people who think up these recipes in the first place!
These sound wonderful!!! In the past when I have tried to do pinched tarts they flattend out during baking. Any suggestions?
Hi Polly, thanks for visiting and for your very kind comments. Yes, I’ve lived in Southern California for about three years now and this blog has been up since January. I’ve been interested in cooking and blogging since I was a teenager, but never thought to combine the two until then!
You have some wonderful looking things on your blog and your photographs are wonderful! How long have you been doing this kind of thing? (Interested in cooking and blogging?)
I would love to see a recipe of yours on my blog called “Cooking Up A Storm All Over The World” at:
http://www.CookingUpAStorminCA.ning.com
IT began as Cooking Up A Storm in Southern CA and I changed to the other but kept the same URL.
I will be going to the store to pick up a bunch of fresh produce so I can make some great stuff….and you make me want to get some peaches, strawberries and bananas for sure. :-)
Polly Motzko
You can feel free to write me any time at: CookingUpAStorminCA@gmail.com
Are you in southern CA too?
These are beautiful. I love that they are mini! And congrats on Top 9!
Sooo gorgeous and delicious looking!
So pretty and I love the rustic feel and simplicity!
Don’t you ever get tired of being awesomely talented? Just wondering. :)
I’m going to have to make some of these, they look perfect for summer!
My sweet friend these look beautiful. You never fail! I have not seen such a pretty dessert in a very long time. And I’m not just saying that. Your blog is so inspiring. I want to make a batch of these tonight!
I love a quick and simple treat! I have some of those very peaches you’re describing too that have been sitting on my counter for a couple of days. They’ll be perfect. Thanks for sharing :)
Yummmy!
These are great!
Those are so good!!
Absolutely adorable and yummy! I just love anything “mini” – and then paired with peaches….oh my!!!
Can you use the frozen tart shells found in the local supermarket. I am looking for a recipe that is quick and easy, yet tasty as I need to make desserts for 150 people. We have beautiful peaches at this time of the year in the Okanagan valley, so would like to incorporate the local fruits when I can. Thanks…
Yes, those would definitely work!
can you use frozen or canned peaches to make these?