Honey Sweetened Lunchbox Peach Tarts

Printed from healthyfamilycookin.blogspot.com

*Makes about 12 tarts

*Note: I often double or triple this recipe to make a large batch of these and store them in the freezer for quick lunchbox treats, a healthy afternoon snack, or even an on-the-go breakfast once in a while. To double or triple the recipe, double all of the ingredients except the egg wash at the end of the recipe. One batch of egg wash makes plenty for a triple batch of tarts.

INGREDIENTS:

1 Cup Wonder Flour

1 Cup Unbleached White Flour

1/2 tsp. salt

1/2 Cup + 2 Tbsp. softened butter, divided

1/4 Cup ice water

2 Cups peeled, cored and diced peaches (about 3 medium)

1/4 Cup raw honey

3 tsp. ultra gel or 1-1/2 tsp. cornstarch

EGG WASH:

1 large egg

1 Tbsp. water

1 tsp. honey

DIRECTIONS:

Preheat oven to 375 F. Combine wonder flour, white flour, salt, and 1/2 Cup softened butter and mix together until crumbly. Add ice water and stir until dough forms. Cover and set aside.

In a large skillet, melt 2 Tbsp. butter over medium-low heat. Add diced peaches, honey, ultra gel or cornstarch, and stir until honey dissolves and any juices from the peaches begin to thicken, about 5 minutes.

On a lightly floured counter, roll dough to 1/8" thickness and cut into 12 rounds with a 4-inch biscuit cutter (or equivalent sized bowl). Place dough rounds onto greased baking sheets. Add a Tablespoon of the peach mixture to half of each dough round. Fold opposite end of dough over peaches and seal with hands or a fork. Use a little water rubbed on your fingers to help the seal stick. Repeat with all of the tarts. Cut a small slit in the top of each pie to vent steam.

In a small bowl combine egg, 1 tablespoon water and 1 tsp. honey and stir until well blended. Brush on tops of each peach tart.

Bake tarts in a 375 F oven for 15 minutes or until golden brown and bubbly. Cool completely before storing or freezing.

Recipe Source: healthyfamilycookin.blogspot.com