Featured Wine

Peach Pastry Tarts

1 box puff pastry (i used Sweet Loren's dairy free)

3 ripe peaches, peeled & thinly sliced

1 jar peach jam/jelly/marmalade

6 mint leaves

1 egg

1/2 bottle peach wine 

1/4 cup honey + more for drizzling

sea salt

1 tbs vanilla extract

Thaw the puff pastry according to box directions, usually 30-35 minutes.

In a pot, pour half the bottle of wine, the vanilla extract and 1/4 cup honey. Warm it until the honey is dissolved. Set the heat to simmer and put in your sliced peaches. Simmer until peaches are mostly soft, roughly half an hour.

Preheat the oven to 425 degrees.

Once the peaches are done, roll out the pastry dough and cut it into 6 rectangles. Take a fork and poke holes in the center, leaving 1/4 inch around the outside untouched. Spread the peach jam in the center of each rectangle. Chop the mint leaves and sprinkle on the jam.

Decorate the top with the poached peaches, leaving the quarter inch on the outside (i didn't, and half had the peaches and jam slide off).

Lightly beat the egg and use it to brush the uncovered part of the puff pastry.

Put in the oven and bake until the jam is bubbly and the pastry is golden, about 25 minutes.

Once the tarts are out, sprinkle with the sea salt and drizzle with honey.