Serve these tarts with a scoop of ice cream or a dollop of whipped cream. They’re equally as good served hot or cold. Make sure to choose peaches that are ripe but not over-ripe. You can use peaches you’ve frozen yourself, just let them thaw first. I avoid store-bought frozen peaches as they’re frozen before they’ve had a chance to ripen so they don’t have much flavor.
* To peel the peaches, make a small X on the bottom of each peach. Plunge peaches into a large pot of boiling water and simmer or boil for 40 to 60 seconds then transfer to a bowl of iced water (water and ice) and allow to sit until cool enough to handle. Peel away skin, cut around the peach and open if the peaches are slip stone and chop.