Individual Peach Tarts

• pate, sucree
• all-purpose flour, plus more for work surface↗1⁄4 cup
• large egg↗1
• sugar, plus more for sprinkling↗1⁄3 cup
• salt↗1 pinch
• heavy cream↗3⁄4 cup
• cognac↗1⁄4 cup
• POACHED PEACHES
• sugar↗1 cup
• lemon, juice of↗1
• firm ripe freestone peaches, halved and pitted↗3

Step-by-step instructions

1. 1

   POACHED PEACHES: In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. Add lemon juice and peaches.

2. 2

   Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.

3. 3

   Remove saucepan from heat, and let peaches cool in the poaching liquid. Usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.

4. 4

   Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; Refrigerate until chilled.

5. 5

   DIRECTIONS: Preheat oven to 375°F On a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2 -inch tart pans with removable bottoms.

6. 6

   Trim edges with scissors, a paring knife or rolling pin. Place tart pans on baking sheet . Chill for 30 minutes.

7. 7

   Using a slotted spoon, remove peaches form poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.

8. 8

   In medium bowl, whisk together egg and sugar until thick and pale yellow. Add the flour and salt and whisk until smooth. Whisk in the cream and cognac.

9. 9

   Spoon custard around peaches in tart shells. Sprinkle lightly with sugar.

10. 10

    Bake until the custard is puffed and golden, about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.