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Peaches, Peaches, Peaches!

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Peaches are a summertime favorite in the South. Nothing beats that sweet fruit with the fuzzy skin. Every roadside stand seems to be brimming over these days with a plentiful supply. Luckily, peaches are just as versatile as they are delicious. Peaches can be poached in white wine, grilled over hot coals, diced into chutneys, or made into ice cream. But the best way to serve peaches is a peach pie. Peach pie can be interpreted many ways. Some people make a tart, some a cobbler, some a simple galette. Either way, peach pie is delicious and a wonderful addition to any summertime dinner. Here’s a recipe for some simple Mini Peach Tarts that are perfect for sharing.

Mini Peach Tarts
1 package refrigerated pie crust( 2 crust), or homemade pie crust
4 ripe peaches
1/3 cup sugar
2 teaspoons lemon juice
2 T cornstarch
3 Tablespoons butter

Preheat oven to 425. Peel peaches by dropping them in nearly boiling water for 1 minute

and then transferring to a bowl of ice water.

Make a cut in the skin, and the peach skin should peel off.

Dice peaches into a large bowl. Stir in sugar, cornstarch, and lemon juice.


With a large biscuit cutter or a glass, cut 12 rounds out of the pie crust. Roll out slightly and press each one into the bottoms of a greased muffin tin.

Fill each cup with peach mixture. Top each tart with a dot of butter.

Bake for about 15 minutes or until crust is lightly browned and filling is bubbly.

Let cool for a few minutes before removing. Serve warm.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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