Peach Tartlets

Directions

1. 1
   Preheat oven to 400F.
2. 2
   On a lightly floured surface, roll out dough 1/8 inch thick.
3. 3
   Using a 4-inch round cookie cutter, cut out 6 circles.
4. 4
   Transfer to a parchment-lined rimmed baking sheet.
5. 5
   Arrange about 8 peach slices in a leaf pattern, overlapping slightly, on each dough round.
6. 6
   Refrigerate or freeze until firm, about 30 minutes.
7. 7
   In a small bowl, whisk together egg yolk and the heavy cream.
8. 8
   Brush edges of tarts with egg wash. Sprinkle each tart evenly with 1 to 2 tablespoons sugar, as desired, depending on tartness.
9. 9
   Bake until golden brown, about 25 minutes.
10. 10
    Transfer to a wire rack; let cool completely.
11. 11
    In a small saucepan, bring dessert wine to a boil; reduce by half, 2 to 3 minutes.
12. 12
    Brush glaze over peaches.
13. 13
    Serve tartlets with whipped cream, if desired.