-
1
For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
-
2
In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar.
-
3
Unfold the puff pastry dough onto a floured work surface.
-
4
Using a floured rolling pin, roll out to a thickness of 1/8 inch.
-
5
Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet.
-
6
Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border.
-
7
Using a fork, pierce the pastry dough all over.
-
8
Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle.
-
9
Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar.
-
10
Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes.
-
11
While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes.
-
12
For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form.
-
13
Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze.
-
14
Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint.
