Peach Tarts

Yields 12-18 tarts (depending on size of the squares)

2 sheets frozen puff pastry, defrosted and cut into squares

2-3 ripe peaches, diced

1/3 cup blueberries

1/3 cup raspberries

1/4 cup light brown sugar

1 Tbsp cornstarch

1/2 tsp vanilla

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

Pinch of salt

1 tsp fresh lemon juice

1 egg (for egg wash)

1 Tbsp coarse sugar, for sprinkling

Preheat oven to 400°F.

Unfold puff pastry on a lightly floured surface. Cut each sheet into 6 or 8 squares. Line 2 baking sheets with parchment paper. Lay each square 1/2 an inch apart.

Score a 1/2 inch border around the puff pastry squares (do not cut all the way through). This allows the edges to puff up around the filling.

In a bowl, combine diced peaches, blueberries, and raspberries. Add in the sugar, cornstarch, vanilla, cinnamon, cardamom, salt and lemon juice. Stir to combine.

Spoon mix into the center of the puff pastry squares.

Brush the outside with egg wash and sprinkle with sugar.

Bake for 20-25 minutes, or until pastry is golden brown.

Let cool and serve with cream or ice cream.