3 ripe peaches
3 Tbs. sugar
½ tsp. ginger
½ tsp. cinnamon
One 9 x 9-inch sheet of puff pastry
Plan ahead and defrost the puff pastry according to directions and then preheat the oven to 400 degrees. While the oven is coming up to temperature, cut the ripe peaches into 1/2-inch thick wedges, around the pit, dropping them into a mixing bowl as you go.
Then add three tablespoons sugar and 1/2 tsp. each of ground ginger and ground cinnamon and very gently toss to combine.
I'm using one 9 x 9-inch sheet of puff pastry today and I want to place that on a lightly floured cutting board. Use a rolling pin to gently roll that out until it's about 11 x 11 inches. Then cut it into nine equal squares and place those onto a parchment paper lined baking tray.
Top each square with 3-4 peach slices and brush a little melted butter around the outside edge of each tart. Sprinkle a little sugar over the top of each tart and around the puff pastry and place the tray onto the center rack of the preheated 400 degree oven.
It's really important to sprinkle a little flour over the top of the puff pastry sheet before rolling it out. The tarts will take about 30 minutes to bake and it's a good idea to spin the tray halfway around halfway through.
Serve them up with an optional dollop of yogurt and some fresh blueberries if you like!