Mini Peach Tarts | Indianapolis Food Blogger 4

Summer fruit brings joy and tons of baking in my home. Typically, in my family the start of peach season brings about a delicious and heavily coveted peach cobbler recipe made by my granny. I love the cobbler, but I didn’t want to do all the work.. So.. I came up with this little number.. just for 2. Mini Peach Tarts. Photo guide and receipt is below. 












Cast of Players

Two 6 inch Mini tart pans

1 sheet tray

1/2 cup + 1 tablespoon of of All Purpose flour

1/2 Teaspoon of Pure Vanilla Extract

1 pinch of Salt

2 Tablespoons of Vegetable Oil

2 Tablespoons of Cold Butter

1/3 cup + 1 teaspoon sugar

2 Tablespons of Milk

3-4 ripe Peaches, pitted, peeled and sliced,


Preheat oven to 400 degrees

Prepare small tart pans (spray with non stick spray lightly)

Combine 1/2 cup flour, salt and teaspoon of sugar. Whisk milk, vanilla, and oil in a separate bowl. Once whisked, combine with flour mixture until crumbly. 

Transfer equal parts of crust into two small tart pans. 

In a bowl, mix 1/3 cup sugar and two tablespoons of floor, and two tablespoons of sugar until crumbly. 

Arrange sliced peaches into tart pans, sprinkle with sugar mixture. 

Bake on a sheet pan for 30 minutes until bubbly. The crust should be light brown and golden. 

Serve warm with vanilla ice cream. 



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