Peach Tarts Recipe

Instructions

Cover inverted individual tins with pastry (it will take but a small piece for two tins, a little "left over" will answer).
Set the tins on a pie tin to keep the edge of the paste from the oven.
Prick the paste all over with a fork and let bake.
It will take about eight minutes.
Remove the pastry from the tins and set it onto individual plates.
Put a canned peach in each piece of pastry.
Pipe whipped cream above and sprinkle the cream with fine-chopped pistachio nuts.
Or fill the hollow spaces in the center and around the peach with jelly or marmalade and put a blanched almond in the center of the peach.
Serve with the syrup from the peaches as a sauce.
Halves of apple, cooked in syrup (sugar and water, half a cup of each, cooked six minutes), may replace the peaches.