6	14X18-inch (35X46-cm) phyllo dough leaves

refrigerated butter-flavored cooking spray

4	firm ripe peaches (348 g), peeled and thinly sliced

grated zest of 1 lemon

1/2	teaspoon (2.5 ml) ground cinnamon

1. Preheat oven to 375°F (190°C). Thaw phyllo dough at room temperature following package directions. (Do not leave uncovered for more than a few minutes; it will dry out.)
2. Cut the phyllo into 4-inch (2.5 cm) squares. Working with 2 squares at a time (keep remaining dough covered with a damp paper towel), place 2 squares on a work surface. Lightly coat each square with cooking spray and top each with another square. Lightly coat top with cooking spray and continue adding layers of dough and lightly coating top with cooking spray until each square is stacked 6 layers deep. Transfer the stacks to a nonstick baking pan. Continue forming stacks until 8 are made.
3. Top each stack with a fan of the sliced peaches. Sprinkle with lemon rind and cinnamon. Turn corners up and over. (This allows the corners to brown nicely and give the tarts a lovely shape.) Lightly spray each tart with cooking spray.
4. Bake until brown and peaches are done, about 15 minutes. Serve warm.