Description
These exquisite tarts combine fresh peach slices, honey and cinnamon wrapped in crisp Athens® Phyllo Dough. Served warm with raspberry sauce and vanilla ice cream, they offer a delightful blend of flavors and textures.
Ingredients
1 roll Athens® Phyllo Dough (9″ x 14″), thawed
½ cup butter, melted
3 medium peaches, cut into ½ inch slices
1/3 cup honey
½ teaspoon ground cinnamon
1/3 cup sliced almonds
1 package (10 ounces) frozen raspberries
¼ cup red currant jelly or seedless raspberry preserves
1 teaspoon cornstarch mixed with 2 tablespoons water
Vanilla ice cream, for serving
Directions
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
In a medium bowl, toss peach slices with honey, cinnamon and almonds. Set aside.
Unroll and lay the entire stack of phyllo sheets on a work surface. Cut them into six 4.5 inch squares using a sharp knife or pizza cutter. Lay each stack of phyllo sheets on a greased baking sheet.
Split each stack of phyllo sheets in half and set the top half aside. Brush butter over the top sheet of the stacks on the baking sheet. Place the other half back on top and brush with butter.
Arrange peach slices and sliced almonds on top of the phyllo squares, leaving a ½ inch border.
Fold the edges of the phyllo over to seal, pressing firmly and brushing with remaining melted butter.
Bake the tarts for 25 to 30 minutes until the phyllo edges are golden brown and crispy, and the peaches are tender.
While the tarts are baking, prepare the Melba sauce.
In a blender or food processor, blend raspberries and red currant jelly until smooth.
Strain the mixture into a small saucepan. Whisk in the cornstarch mixture and simmer, stirring constantly, until thickened (about 3 minutes). Set aside.
Serve the warm peach tarts with a scoop of vanilla ice cream and drizzle with the prepared Melba sauce.
