Peach Tartlets

1 sheet, ½lb puff pastry 1 egg, beaten well with fork 2 large, fresh peaches 2 Tbsps. granulated sugar 1 Tbsp. all-purpose flour ½ tsp. cinnamon 1 tsp. pure vanilla extract Confectioners’ sugar for dusting if desired Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart. Beat egg in small bowl and set aside. Slice peaches into 1/3” thick slices and place in medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla and gently fold together with spatula. Layer 3 to 4 peach slices over center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Bake 17-19 min or until puffed and golden at edges, turning sheet halfway through baking. Do not overbake. It browns quickly towards the end. Remove from oven and let cool on pan 10 minutes. Dust with powdered sugar. Serve warm.