Peach Streusel Tart

1/2 package (17.3 ounces) Pepperidge Farm� Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
5 Pepperidge Farm� Bordeaux Cookies, crushed
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted OR margarine, melted
4 medium peaches, peeled, pitted and sliced
1 cup confectioners' sugar
2 tablespoons milk

THAW pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees F.

Mix egg and water. Mix cookie crumbs, granulated sugar and cinnamon with butter.

UNFOLD pastry sheet on lightly floured surface. Roll into 13" square. Cut into 4 squares*, trim off corners to make 4 (6 1/2-inch) circles. Place circles on 2 lightly greased or parchment-lined baking sheets. Fold over edges to make rim. Brush with egg mixture. Top with peach slices, overlapping slightly. Sprinkle cookie mixture over peaches.

BAKE for 35 minutes or until pastry is golden and peaches are tender. Cool on wire racks.

MIX confectioners’ sugar and milk until smooth. Drizzle glaze over tarts. Cut each tart into 8 wedges. Makes 32 pastries.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.