Mini Peach Phyllotarts Recipes

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!

Steps:

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Steps:

• Make shells:
• Preheat oven to 425°F.
• Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
• Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
• Make filling:
• Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
• Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
• Assemble:
• Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.

Steps:

• Combine peaches, sugar, and lemon juice in bowl; mix well.
• Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
• Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
• Chill until glaze sets.
• Garnish with whipping cream if desired.