Mini Peach and Almond Tartlets with Honey Glaze

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

Delicate mini tartlets filled with almond frangipane and topped with fresh peach slices, finished with a glossy honey glaze. This French-inspired recipe, ready in about 70 minutes, layers all-purpose flour, powdered sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 6 tbsp, cold and cubed unsalted butter
• 1 large egg yolk
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 4 tbsp, softened unsalted butter
• 1 large egg
• 1/2 tsp almond extract
• 1 large, thinly sliced fresh peach
• 2 tbsp honey
• 1 tbsp water

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and pulse until dough begins to clump together. Form dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
3. Step 3: In a medium bowl, beat 4 tbsp softened unsalted butter with 1/4 cup granulated sugar until creamy. Mix in 1/2 cup almond flour, 1 large egg, and 1/2 tsp almond extract until smooth to create the frangipane filling.
4. Step 4: Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out twelve 3-inch circles and gently press each into a mini tartlet pan.
5. Step 5: Spoon about 1 tbsp of almond filling evenly into each tart shell.
6. Step 6: Arrange thin slices of 1 large fresh peach decoratively on top of each tartlet, slightly overlapping.
7. Step 7: Bake tartlets for 25-30 minutes until the almond filling is puffed and golden and crust is crisp.
8. Step 8: While warm, mix 2 tbsp honey with 1 tbsp water and brush gently over peach slices to create a shiny glaze. Allow tartlets to cool completely before removing from pans.