Individual Peach Tarts

Nothing epitomizes summer more than biting into a ripe peach and feeling the juices run down your chin.  This peach tart is so easy to make and is such a classy dessert that you can serve it both on a weeknight or for dinner guests.  I've used individual tart tins but feel free to use a 7" tart tin.  There are many variations to this recipe, you could add some raspberries or blueberries to the peaches, or you could sprinkle some chopped almonds over top as almonds and peaches are really good together.

Individual Peach Tarts

Shortbread Crust

1 cup all purpose flour

2 heaping tbsp icing sugar

1/2 cup cold butter, cubed

Filling

4 ripe peaches

Simple Syrup (optional)

1/2 cup sugar

1/4 cup water

Directions

Preheat oven to 350 degrees Fahrenheit.  Grease four individual tart tins (3" tart tins work well but you could also use one 7" tin). 

In a medium bowl combine the flour and icing sugar.  Using your finger tips blend the butter into the flour mixture until nicely incorporated.  Press the crust into the  tart tins.

Cut the peaches in half, remove the pit and cut into 1/4" slices.  Arrange the peaches on the crust and bake for approximately 40 minutes or until the crust is lightly browned. 

To make the syrup, place the sugar and water in a small heavy bottomed pot.  Bring to a boil and continue to boil for a few minutes until the sugar is dissolved. 

Remove the tart from the pan once it is cooled and brush with the simple syrup.