Mini Peach Balsamic Tarts

Ingredients (makes 6 mini tarts):

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

For the filling:

• 3–4 ripe peaches, thinly sliced
• 2 tbsp sugar
• 1 tsp cornstarch
• 1 tbsp Peach Balsamic Vinegar
• ½ tsp vanilla extract
• Optional: pinch of cinnamon

For serving:

• Powdered sugar for dusting
• Fresh mint leaves for garnish

Instructions:

• In a mixing bowl, whisk together flour, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until the dough just comes together.
• Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 375ºF (190ºC). Grease or line a muffin tin or mini tart pans.
• Roll out the dough on a floured surface and cut into rounds to fit your tart pans or muffin cups. Press the dough into each cup and prick the bottoms with a fork.
• In a bowl, toss peach slices with sugar, cornstarch, Peach Balsamic Vinegar, vanilla, and cinnamon (if using). Let sit for 5 minutes.
• Spoon the peach mixture into the tart shells, slightly overlapping the slices in a spiral pattern if desired.
• Bake for 20–25 minutes, or until the crust is golden and the peaches are soft and bubbly.
• Let cool slightly, then dust with powdered sugar and garnish with a mint leaf before serving.