Mini Peach Tarts – a delicious recipe with peaches, sugar, ground nutmeg, pecans, phyllo, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a rack in center of oven and preheat to 375u00b0F. Line a large baking sheet with parchment.
2
Cut peaches in half and remove pits. Place a peach half cut side down on cutting board. Holding it together with one hand, cut 6 to 8 even slices through the stem end, then push gently to fan out. Combine sugar, nutmeg and pecans in a bowl.
3
Place one phyllo sheet on counter with narrow side facing you. Brush bottom half lightly with melted butter and sprinkle with sugar-pecan mixture. Fold top half over bottom half, pressing lightly. Repeat, folding top half over bottom half. Repeat again, this time brushing and sprinkling left half and folding right half over. Repeat once more. You should now have a 3-by-4-inch rectangle. Place on baking sheet. Repeat with remaining 3 phyllo sheets. Place a fanned peach half in center of each phyllo rectangle, brush with remaining butter and sprinkle with remaining sugar mixture.
4
Bake until phyllo is golden brown and crisp and peach has softened, 20 to 25 minutes, rotating pan halfway through. Place on a wire rack to cool.
176
kcal
Calories
16
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large firm-ripe peaches, 2 tablespoons sugar, 1/4 teaspoon ground nutmeg, 1/4 cup finely chopped pecans, and more.
Yes, Mini Peach Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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