This late-summer last course offers the opportunity to experience the pleasure of perfect peaches, enhanced only slightly by flaky pastry shells and an easy wine glaze. The peach flavor remains largely unadulterated—just dressed up a bit for dinner. Guests will thank you for your generosity in sharing such a singular taste of the season.

　　

Ingredients

makes 6

　　All purpose flour, for dusting

　　1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)

　　3 ripe, firm peaches, pitted and cut lengthwise into 1/4-inch slices

　　1 large egg yolk, for egg wash

　　1 tablespoon heavy cream, for egg wash

　　6 to 12 tablespoons sugar

　　1/4 cup sweet dessert wine, such as Muscat de Beaumes-de-Venise

　　Whipped Cream, for serving (optional; page 340)

　　

Step 1

Preheat oven to 400°F. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cookie cutter, cut out 6 circles. Transfer to a parchment-lined rimmed baking sheet. Arrange about 8 peach slices in a leaf pattern, overlapping slightly, on each dough round. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

In a small bowl, whisk together egg yolk and the heavy cream. Brush edges of tarts with egg wash. Sprinkle each tart evenly with 1 to 2 tablespoons sugar, as desired, depending on tartness. Bake until golden brown, about 25 minutes. Transfer to a wire rack; let cool completely.

　　

Step 3

In a small saucepan, bring dessert wine to a boil; reduce by half, 2 to 3 minutes. Brush glaze over peaches. Serve tartlets with whipped cream, if desired.

　　Martha Stewart's New Pies and Tarts