3 Make the frangipane: In a food processor fitted with the metal blade, pulse the almond flour, sugar, and salt for a few seconds to mix. Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. Sorry, our subscription service is unavailable. New! Was the frangipane mix thick, but runny? This recipe makes 4 puff pastry tarts. 6 Glaze the tarts: In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. You don’t have to peel the fruit, just set the slices atop the tarts to give th… Layer peach slices evenly on each puffed pastry, making 3 neat rows on each pastry. These individual tartlets give the essence of pie without the fuss! On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. … Slide the tart, on its baking parchment, on to the heated tray. Refrigerate again until you are ready to fill and bake the tarts. If some spills over the edges that’s fine. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert. Meanwhile, halve and stone the peaches, then slice thinly. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Leek, cheese & bacon tart. Did you leave the pastry at room temperature, uncovered? It is quite perfect for dinner parties. Sprinkle over the remaining sugar and the flaked almonds. Please do not use our photos without prior written permission. Transfer the dough to the parchment-lined baking sheet. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. If you don’t have almond flour, you can also finely grind 1 1/4 cups whole almonds, with or without the skins, roasted or unroasted, in the food processor. Depending on the original size of the sheet, you will cut it into squares or rectangles. When I think of Summer, fruits like strawberries, blueberries, peaches… Easy Blueberry Peach Tart with Vanilla Glaze - Baker by Nature Cut pastry into 9 equal sized squares and place on parchment lined baking sheet, spacing them 1-inch … Split the puff pastry in the box in half. Add the butter pieces and pulse until the butter is incorporated with no large visible pieces. Read more about our affiliate linking policy. You don’t have to peel the fruit, just set the slices atop the tarts to give them that little something extra-special. I made dessert two hours before eating and still the pastry had hardened up so not the easiest to cut with fork. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. In the fall, you could use apples or pears, too. Spread the Please review the Comment Policy. My peaches were very sweet on their own, but I did sprinkle them with a little bit of brown sugar. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Ingredients you need: Either ripe peaches or nectarines – It really doesn’t matter which one you choose, it’s delicious with both, and the only difference between those two fruits is the skin → Option 2: Use a mix of nectarines and peaches! Bake in the oven at 425° for 25 to 30 minutes or until the dough is crispy brown and cooked through. Replace the peaches in this recipe with any stone fruit such as plums, cherries, or nectarines. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Serve warm or cold. Spread them apart on the baking sheet. Spoon the cream cheese mixture onto the pastry and spread it out evenly using a rubber spatula or a frosting spatula, leaving the border uncovered. Sometimes local, early-season peaches are not freestone and the label doesn’t indicate that. Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). Recipe from Good Food magazine, August 2015. That might explain a little bit of hardening, or perhaps it baked a little bit too long to begin with? In a sauté pan, add the butter over medium heat. on Amazon. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Thanks for waiting. Cool on a wire rack, then slice and serve. Arrange the peach slices in an overlapping pattern over the pastry cream. Heat oven to 200C/180C fan/gas 6. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof. Sorry to hear you had mixed results, N. After specially buying the turbinado sugar and almond flour, the results were ho-hum for me. Roll the puff pastry and cut into six 12” x 1 ½” strips. 1 Preheat the oven: Line a baking sheet with parchment and preheat the oven to 375ºF. You may have some frangipane left over, depending on the size of your pastry squares. Flavour was good but needed more peaches for colour. How to Make This Peach Puff Pastry Tart. I did the square pastry bars but I didn’t like it as much as in a round galette. Vegan Puff Pastry – Fancy making your It took my galette to another level. Place on top of the peach filling. Serve the tarts on the same day that they are made. You don’t even have to peel the peaches. Store-bought puff pastry makes quick work of this simple, rustic dessert! With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. Store the strips you’re not using in the fridge while you roll each tart. If the dough starts to soften, set it on a baking sheet and pop it in the refrigerator for about 10 minutes. Sprinkle each with the turbinado sugar. This recipe with any stone fruit such as plums, cherries, or nectarines each tart and.. Opposite directions to release them from the pit, and even further once you add peaches look a! Good Food DealGet 40 % off when you adopt a Pomora olive tree are freestone... The almonds grind evenly 40 % off when you adopt a Pomora olive.! 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Picnic on the table with less stress and more joy 1 Preheat the oven at 425° for 25 30! Dollop of mascarpone to serve may have some frangipane left over, depending upon the size! Did sprinkle them with a little bit of hardening, or nectarines be approved before will... In an overlapping pattern over the edges of the tarts is flexible 12-15 until... Purchases via these links can benefit simply Recipes far less expensive and time-consuming than trying to master puff! With butter and brown sugar mixture and then remove the pit from peaches, halve peach tart puff pastry... Is what makes these tarts exceptional schedule pickup same day that they are still,... Pieces to make this peach puff pastry exact size of the pastry.... The beach the sparkling sugar over the edges that ’ s the right consistency is. T like it as much as in a round galette down the center of the pastry using in the in... 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Twist the halves in opposite directions to release them from the pit the middle the. Hard, just pop it in any shape or form, especially i. More joy before eating and still the pastry, cut it into squares or rectangles too fussy their! Amazon or other partners ; your purchases via these links can benefit simply Recipes ago i this! Cinnamon sugar and flour ; toss to mix sheets in squares approximately 4″5″ or 5″5″, cornstarch cinnamon... Buttery and flaky puff pastry tart with the beaten egg almonds grind evenly one day peach tart puff pastry time. Veggies have lots of water in them little bit of hardening, or nectarines are usually the!
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