Cooking Directions

• Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cookie crumbs, granulated sugar and cinnamon in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut into 4 (6 1/2-inch) squares.  Trim off the corners to make 4 circles.  Place the circles onto baking sheets.  Fold over the edges to make a rim. Brush the pastries with the egg mixture.
• Arrange the peach slices on the pastries, overlapping slightly.  Sprinkle the cookie mixture over the peach slices.
• Bake for 35 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
• Stir the confectioners’ sugar and milk in a small bowl until the mixture is smooth.  Drizzle the glaze over the tarts.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 5 Pepperidge Farm® Bordeaux® Cookies, crushed
• 1 tablespoon granulated sugar
• 0.5 teaspoon ground cinnamon
• 1 tablespoon butter, melted
• 4 medium peach, peeled, pitted and sliced
• 1 cup confectioners' sugar
• 2 tablespoons milk