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Peach Tartlets with Strawberry Sauce From Italian Cooking and Living, June/July 2004|
6 ripe peaches
1 pound strawberries, hulled
2 tablespoons sugar
juice of 1 lemon
flour for dusting
1 pound frozen puff pastry
Preheat oven to 350. Cut the peaches and half of the strawberries into small wedges. Place the remaining strawberries in a blender, and add the sugar and lemon juice. Puree until smooth, and refrigerate. On a floured work surface, roll out the puff pastry to 1/4-inch thickness. Cut the sheet into 4-inch thick square, and arrange them on baking sheets lined with parchment paper. Place in the oven, and bake for 12 minutes. Remove from the oven, and set aside to cool. Top the pastry with the sliced peaches and strawberries. Serve drizzled with the strawberry puree. Serves 6
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