Mini Peach Tarts

Vegetarian
Mini Peach Tarts
15 min.
15
71kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Peach Tarts, a perfect treat for any dessert lover! With their golden, flaky phyllo crust and succulent fanned peaches, these tarts are not just a feast for the eyes but a celebration of flavors, all wrapped up in a bite-sized package. Ideal for gatherings, parties, or even a cozy evening at home, these vegetarian tarts promise to impress your guests and leave them craving more.

The combination of sweet peaches, crunchy pecans, and a hint of nutmeg creates a symphony of tastes that dance on your palate. Plus, they are surprisingly quick to prepare, taking only about 15 minutes to bring from your kitchen to the table. Each tart contains a modest 71 calories, making them a guilt-free indulgence you can enjoy without hesitation.

Whether you pair them with a scoop of vanilla ice cream or serve them fresh out of the oven with a dusting of powdered sugar, these Mini Peach Tarts are sure to become a favorite. So grab your phyllo dough and juicy peaches, and let's create a dessert that not only tastes amazing but also highlights the simplicity and beauty of fresh, seasonal ingredients. Your dessert game is about to reach new heights!

Ingredients

  • 0.3 teaspoon nutmeg 
  • large peaches 
  • 0.3 cup pecans finely chopped
  • sheets dough frozen thawed
  • tablespoons sugar 
  • tablespoons butter unsalted melted

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack
  • cutting board

Directions

  1. Place a rack in center of oven and preheat to 375F. Line a large baking sheet with parchment.
  2. Cut peaches in half and remove pits.
  3. Place a peach half cut side down on cutting board. Holding it together with one hand, cut 6 to 8 even slices through the stem end, then push gently to fan out.
  4. Combine sugar, nutmeg and pecans in a bowl.
  5. Place one phyllo sheet on counter with narrow side facing you.
  6. Brush bottom half lightly with melted butter and sprinkle with sugar-pecan mixture. Fold top half over bottom half, pressing lightly. Repeat, folding top half over bottom half. Repeat again, this time brushing and sprinkling left half and folding right half over. Repeat once more. You should now have a 3-by-4-inch rectangle.
  7. Place on baking sheet. Repeat with remaining 3 phyllo sheets.
  8. Place a fanned peach half in center of each phyllo rectangle, brush with remaining butter and sprinkle with remaining sugar mixture.
  9. Bake until phyllo is golden brown and crisp and peach has softened, 20 to 25 minutes, rotating pan halfway through.
  10. Place on a wire rack to cool.

Nutrition Facts

Calories71kcal
Protein4.23%
Fat58.1%
Carbs37.67%

Properties

Glycemic Index
15.22
Glycemic Load
2.92
Inflammation Score
-2
Nutrition Score
1.6586956453064%

Flavonoids

Cyanidin
0.64mg
Delphinidin
0.13mg
Catechin
1.28mg
Epigallocatechin
0.34mg
Epicatechin
0.56mg
Epigallocatechin 3-gallate
0.11mg
Kaempferol
0.05mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:70.61kcal
3.53%
Fat:4.72g
7.26%
Saturated Fat:2.12g
13.23%
Carbohydrates:6.89g
2.3%
Net Carbohydrates:6.26g
2.28%
Sugar:3.65g
4.05%
Cholesterol:8.03mg
2.68%
Sodium:27.94mg
1.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.77g
1.54%
Manganese:0.12mg
6.06%
Vitamin A:170.41IU
3.41%
Vitamin B1:0.05mg
3.02%
Selenium:1.79µg
2.55%
Fiber:0.63g
2.51%
Copper:0.05mg
2.31%
Vitamin B3:0.42mg
2.09%
Vitamin E:0.29mg
1.91%
Vitamin B2:0.03mg
1.67%
Iron:0.29mg
1.61%
Folate:6.4µg
1.6%
Phosphorus:14.93mg
1.49%
Magnesium:4.96mg
1.24%
Vitamin C:0.98mg
1.19%
Potassium:40.71mg
1.16%
Zinc:0.17mg
1.1%
Vitamin K:1.15µg
1.1%
Source:My Recipes