INGREDIENTS

INSTRUCTIONS

For tartlets:  Combine water, 2 tablespoons honey, 2 tablespoons sugar
and vanilla in  medium skillet. Stir over medium-low heat until sugar
dissolves. Add  peach halves; cover and simmer 3 minutes. Turn peaches
over; cover  and simmer until just tender, about 3 minutes longer.
Using slotted  spoon, transfer to plate. Cool. Simmer syrup until
reduced to 3  tablespoons, about 2 minutes.  Preheat oven to 400F. Line
large baking sheet with foil. Roll out  pastry on floured surface to
17x11-inch rectangle, and 1/8-inch  thick. Cut into six 4 1/2x5
1/2-inch rectangles. Cut off  1/2-inch-wide strip from each side of 1
rectangle. Brush strips with  beaten egg. Place 2 long strips, egg side
down, atop long edges of  rectangle. Place short strips, egg side down,
atop short edges,  trimming to fit. Repeat with remaining rectangles.
Place pastries on baking sheet. Spread 1 teaspoon honey over bottom of
each. Slice each peach half thinly; fan slightly. Place 1 half in
center of each pastry. Top each with 1 teaspoon sugar.  Bake tartlets
until crust is golden, about 25 minutes. Immediately  transfer to rack;
cool. Rewarm syrup until liquefied. Brush peaches  with syrup.  For
honey cream:  Beat cream, honey and vanilla in bowl to soft peaks.
Serve tartlets  with honey cream.  Serves 6.  Bon Appetit August 1995
Converted by MC_Buster.  Per serving: 294 Calories (kcal); 5g Total
Fat; (14% calories from  fat); 8g Protein; 54g Carbohydrate; 187mg
Cholesterol; 58mg Sodium  Food Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Vegetable; 2 Fruit;  1/2 Fat; 1 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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