Peach Crumb Tartelettes
1 (9 inch) pie dough round
1 1/2 cups finely chopped ripe peaches
1 tablespoon cornstarch
1/4 cup granulated sugar
2 1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup packed brown sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
Heat oven to 400 degrees F.
Roll out pie dough round onto floured surface, as thinly as possible. Using a round cookie cutter, cut dough into small rounds. Place rounds into a (24 cup) mini muffin pan. Prick dough with a fork. Bake 10-12 minutes or until golden; remove from oven and cool completely.
In a small saucepan, stir together peach, cornstarch, granulated sugar and lemon juice until combined; bring mixture to a boil; cook for 1 minute, stirring frequently. Stir in vanilla until combined.
To make the crumb topping, in medium bowl, stir together flour, brown sugar and salt until combined; knead in butter, using fingertips or a fork, until well incorporated and mixture clumps together.
Spoon peach filling into tart cups. Evenly sprinkle crumb topping over each tart. Bake 10 minutes or until golden brown. Transfer tartelettes to a wire rack to cool completely.
Makes 2 dozen tartelettes