Molasses Peach Tarts are an easy and delicious way to use up ripe peaches.
Yes you can make tarts. They are so much easier than pie, and you can always choose the free-form galette option if you don’t have little tart tins.
I would never turn down any fruit tart but I have to admit that Molasses Peach Tarts are especially delicious – like a mouthful of summer in every bite. And you can’t beat the texture — flaky pastry and tender peaches sweetened only with a bit of honey and molasses. These tarts aren’t drippy either, so the pastry doesn’t go soggy.
Really, these are the perfect tarts. Make them now, while fresh peaches are in the markets.
How-to skin peaches:
Bring a pot of water to the boil. Slice a small “X” in the bottom of each peach and drop into the boiling water for 30 seconds. Remove from the water with a slotted spoon and when cool enough to handle slide off the skins. Cut into quarters and pry each quarter off the pit. From here they’re ready to slice.
About the pastry:
- For this recipe I used my favourite whole grain pastry dough. It has a bit of a nutty flavour that pairs beautifully with the peaches and molasses.
- Store bought puff pastry would work for this recipe. Just adjust baking time according to the pastry package.
Make free-form tarts instead:
If you don’t have little tart rings no worry. You can make these as free-form galettes which is even easier. (Instructions below.)
Molasses Peach Tarts
Slightly adapted from the blog Southern Souffle
Whole Grain Pastry
- 2 1/2 cups flour (half whole wheat)
- 2 tsp. sugar
- ¾ tsp. salt
- 1 cup cold butter, cubed
- ½ cup ice water
- 3 Tbsp. granulated sugar
- 2 Tbsp. all purpose flour
- 8 peaches, skinned, pitted and sliced
- 1 Tbsp. honey
- 3 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. butter, melted
For the tart dough:
- Add flours, sugar, salt & cubed butter to food processor. Process just until it resembles coarse meal.
- Sprinkle in ice water and process until mixture starts to hold together. (Be careful not to over mix.)
- Scrape onto a lightly floured surface and gather into a ball. Pat into a disk & chill for at least 30 min.
- Let dough soften briefly at room temperature before rolling out.
To make the tarts:
- Preheat oven to 350 F
- Roll out the dough to an 11 x 16 inch rectangle about ¼ “ thick. Cut 6 -5” circles.
- Place the circle in the tart rings*. Place on a large baking sheet and put in the freezer for a few minutes.
- In a small bowl whisk together the 3 tablespoon of flour and 2 tablespoons of sugar.
- Remove tart crust from the freezer and sprinkle the flour-sugar mixture in the bottoms of each tart.
- Arrange peach slices on each tart, overlapping slightly.
- Drizzle the molasses and honey over each one.
- Brush the edges of the crust with the melted butter.
- Place tarts (still on baking sheet) in the oven and bake at 350 for about 35 minutes or until crust is golden brown.
*If you’re making the tarts galette-style, place the pastry circles directly on the baking sheet. Skip the chilling step. Instead, sprinkle the flour-sugar mixture in the middle of each disk of pastry, layer in the peach slices, leaving the outer half inch of the pastry free. Fold the pastry edge up over the edge of the fruit and overlap slightly. Continue with step #7 onward.
One more thing…
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