It's both peach pie and tarts this week as Pennsylvania Peaches start to appear at the farm stands.

There are a lot of twists to a traditional recipe from the pre-made graham crust for the full pie to granola topping instead of a top crust.

You can skip making a crust from scratch and taking slices one at a time from the refrigerator by going for frozen puff pastry cups to make individual, hand-held tarts.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Pennsylvania Peach Pie and Tarts (Prep. time 45 minutes. Makes 6 tarts and one pie)

7 Pennsylvania peaches

¼ C. butter

¼ C brown sugar

1 Tb. cinnamon

½ tsp. salt

1 Tb. flour

1 tsp. lemon juice

1 package (six) puff pastry shells

1 9-inch graham cracker pie crust (for tarts, use a package of individual puff pastry cups)

1 C. granola (with no fruit or nuts)

Bring a large pot of water to a boil.  Add the whole peaches to the hot water and remove from the heat. Blanch the fruit for about 3 minutes.  Remove the peaches from the water and allow them to cool enough to handle.  The skin will now easily peel off.  Remove the stones and dice or slice the peaches.  Pre-heat the oven to 375.  Press the puff pastry shells into muffin tins. Toss the peaches with the brown sugar, cinnamon, salt and flour. Add the lemon juice and divide the mixture between the tart shells and pie crust.  Dot the butter on top of the desserts then top with the granola.  Bake for about ½ hour until the filling is bubbling and the tart shells are browned.  Serve with vanilla ice cream.

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