In a large bowl, combine flour, sugar, and cold cubed butter. Use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.

Add the egg yolk and 2–3 tablespoons of cold water. Mix gently until a dough forms.

Wrap the dough in plastic wrap and chill for 30 minutes.

2. Bake Tart Shells

Preheat oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface and cut to fit tartlet pans. Press dough into pans and prick the bottoms with a fork.

Bake for 15–20 minutes, or until golden brown. Let the shells cool completely.

3. Prepare the Glaze

In a small saucepan, warm apricot jam over low heat until smooth. If desired, strain to remove any fruit chunks.

4. Assemble the Tartlets

Arrange peach slices neatly on the cooled tart shells.

Brush the peaches with the warm apricot glaze to give them a glossy finish.

5. Serve

Chill briefly in the refrigerator if desired. Serve fresh for the best flavor and presentation.

Tips & Variations

Extra Flavor: Sprinkle a pinch of cinnamon or nutmeg on the peaches before glazing.

Alternative Glaze: Use honey or maple syrup for a different touch.

Make-Ahead: Tart shells can be baked ahead of time and stored in an airtight container for up to 2 days.

Add Creaminess: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

These Fresh Peach Tartlets are a sweet, elegant dessert that’s both simple to make and impressive to serve.