Peach Tartlets

1. 1

   Preheat oven to 400F.

2. 2

   On a lightly floured surface, roll out dough 1/8 inch thick.

3. 3

   Using a 4-inch round cookie cutter, cut out 6 circles.

4. 4

   Transfer to a parchment-lined rimmed baking sheet.

5. 5

   Arrange about 8 peach slices in a leaf pattern, overlapping slightly, on each dough round.

6. 6

   Refrigerate or freeze until firm, about 30 minutes.

7. 7

   In a small bowl, whisk together egg yolk and the heavy cream.

8. 8

   Brush edges of tarts with egg wash. Sprinkle each tart evenly with 1 to 2 tablespoons sugar, as desired, depending on tartness.

9. 9

   Bake until golden brown, about 25 minutes.

10. 10

    Transfer to a wire rack; let cool completely.

11. 11

    In a small saucepan, bring dessert wine to a boil; reduce by half, 2 to 3 minutes.

12. 12

    Brush glaze over peaches.

13. 13

    Serve tartlets with whipped cream, if desired.

No additional tips available.