- Place one of the vol-au-vent on a very lightly floured surface. Roll with a rolling pin until about 5 inches in diameter. Place on a parchment-lined baking sheet. Repeat with the remaining vol-au-vent.
- Spread the tops of the vol-au-vent with the jam, leaving a 1/2-inch border of pastry on the outside edges. Fan a sliced half peach on top of each tart. Place baking sheet in the fridge for 20 minutes to firm up the pastry (tarts can be made to this point several hours in advance.)
- Place the oven rack in the middle of the oven, and then preheat to 375˚F. Bake the tarts for 20 to 25 minutes, or until puffed and golden.
- Cool the tarts on a baking rack to room temperature. Set on dessert plates and dust with the icing sugar. Top each tart with a dollop of the whipped cream and a mint spring, and then serve.
Vol-au-vent are available in the frozen foods section. Thaw before using.