Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Sprinkle the cookie mixture over the peach slices. Spread them apart on the baking sheet. Oct 26, 2016 - A sweet and savory peach puff pastry tart baked with brie and prosciutto. Did you leave the pastry at room temperature, uncovered? The exact size depends upon the original shape of the dough. All photos and content are copyright protected. Add the egg, all-purpose flour, amaretto (or almond extract), and vanilla and process until the frangipane is smooth. Easy Blueberry Peach Tart with Vanilla Glaze - Baker by Nature Place the peaches onto the puff pastry and top off with butter and brown sugar mixture and then the cinnamon. Place the puff pastry squares on … You can, however, make and refrigerate the frangipane filling up to three days ahead of time. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof. Cut it into squares or rectangles, depending upon the original size of the puff pastry sheet. Spread the frangipane evenly over the pastry, leaving the border free. You don’t have to peel the fruit, just set the slices atop the tarts to give them that little something extra-special. 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). Just barely brush the dough with the cinnamon sugar and butter mixture. After that, the pastry tends to discolor. Refrigerate while you make the filling. Once you take it out of the oven and cool it, … Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge. Unfold the puff pastry onto the baking sheet. Peach puff pastry tart with almonds. Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. Please do not use our photos without prior written permission. The heady aroma and sweet almond flavor make it particularly good in tarts with fruit, but it also can be used in other baked goods like cakes and pastries. If it starts to soften too much, just pop it in the fridge for 20 minutes or so. Store-bought puff pastry makes quick work of this simple, rustic dessert! It should have the consistency of natural almond butter, thick but runny. Two stars only because of amount of preparation and end result. This recipe makes 4 puff pastry tarts. Frozen puff pastry is easy to use and far less expensive and time-consuming than trying to master French puff pastry from scratch at home. … Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. Roll the puff pastry to the size of the tart tin on a lightly floured surface. I specially bought almond flour and tamarindo sugar, however, found this recipe a tad ho-hum. The flavour was good though. Was the frangipane mix thick, but runny? Vegan Puff Pastry – Fancy making your This brie and peach puff pastry tart is so dang easy to make. Pull up a chair! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. It took my galette to another level. This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Cut the puff pastry in half. 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. Bake the tart in the preheated oven for about 40 minutes. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Brush the warm glaze over the peaches. Leftovers will keep for 1 day. Mix the peach slices with the honey, Amaretto and cinnamon. Bake the cream cheese puff pastry for 30 minutes at 400 F. While the Peach Cream Cheese Pastry is baking, have a cup of coffee or tea. Cut puff pastry sheets in squares approximately 4″5″ or 5″5″. on Amazon, $27.80 These individual tartlets give the essence of pie without the fuss! Let sit too room temperature and then garnish with optional fresh berries. To use frozen puff pastry, thaw it in the refrigerator one day ahead of time. Thank you! If some spills over the edges that’s fine. Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. Seriously to die for. Cut pastry into 9 equal sized squares and place on parchment lined baking sheet, spacing them 1-inch … You don’t even have to peel the peaches. Brush the egg onto the edges of the pastry. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Top evenly with the sliced peaches and then dot with the blueberries. I’ll take it in any shape or form, especially if I can have a whole one to myself. You could also cut out the pastry squares and refrigerate them, covered with plastic wrap, up to one day before you bake them. Some time ago I brought this tart with puff pastry, fresh peaches and almond cream to a picnic on the beach.. In a sauté pan, add the butter over medium heat. She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section. Package sizes of dough vary but are usually in the 14- to 16-ounce range. Brush the border of one sheet with the beaten egg. Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Using frozen puff pastry makes you look like a fancy pastry chef; just don’t tell your secret to anyone! to a beach with no cooler nor proper container) Please review the Comment Policy. My frangipane mixture was thicker than shown in the photo and did have quite a bit left over. You don’t have to peel the fruit, just set the slices atop the tarts to give th… Add lemon juice and stir to combine. How to Make This Peach Puff Pastry Tart. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. My frangipane was firmer than shown in the photo, so pressed it out more. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approximately 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Please try again later. Preheat oven to 400º. Dig out the stone with the edge of a spoon. Leave about a 1 to 1 ½-inch border around the pastry. Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert. Lightly score the dough by cutting a border 1 inch … Roll thawed … Leave at room temperature overnight, covered with foil. Sprinkle each with the turbinado sugar. Thanks for waiting. 6 Glaze the tarts: In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. Arrange the peach slices on the pastries, overlapping slightly. It’s flaky, buttery and puffs up during baking giving you a light crust that fits the peaches … First time commenting? Thanks for your recipe! Meanwhile, halve and stone the peaches, then slice thinly. It was still delish but the cream did tend to fall over along with the peaches. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Arrange the peach slices down the center of the puff pastry. SERVES 8 (4 FOR NOW AND 4 FOR LATER) Add the butter pieces and pulse until the butter is incorporated with no large visible pieces. Lay the pastry sheets out on a sheet of baking parchment, pierce all over with a fork and lightly score a 1cm/0.5 inch border. Puff Pastry More information Peach Puff Pastry Tart Recipe Ingredients For A Practical Puff Pastry Recipe 1 cup of yogurt 1 egg 1 tsp salt 1 packet baking powder Flour (approx (2-2, 5 cups) ) To put into it: Cheese, parsley How To Make A Practical Puff Pastry Recipe After mixing with a beater, add flour a little bit, a medium-hard dough is obtained. Serve warm or cold. Bake for 35 minutes or until the pastries are golden brown. They may not be as finely ground as almond flour that you purchase, but that doesn’t affect the recipe—it just gives your filling a little more texture. Have these ingredients delivered or schedule pickup SAME DAY! Your comment may need to be approved before it will appear on the site. Spread the Bake in the oven at 425° for 25 to 30 minutes or until the dough is crispy brown and cooked through. Remove from the oven and invert the tart onto a serving platter. I used it on a peach galette. Read more about our affiliate linking policy. Gently lift the tart tin from the tart. Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. It is extremely easy to make and also very quick (provided you already have some spare puff pastry)!But the reason I chose it was that it is also perfect to carry in “extreme conditions” (e.g. The tip about peach slices is a good one, as fruits and veggies have lots of water in them. The almond filling is what makes these tarts exceptional. In a bowl, combine the peaches, sugar and flour; toss to mix. 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. Other than that sooooo delish! If your frangipane doesn’t spread, feel free to push it around the tart with the back of your spoon. The perfect appetizer for any occasion from a fancy dinner party to a casual bbq. Transfer the dough to the parchment-lined baking sheet. These are rustic and casual tarts. Sprinkle over the remaining sugar and the flaked almonds. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Carefully transfer the puff pastry to the parchment paper-lined baking sheet. Trust us, they will all get eaten! Bake at 415 degrees for 15-18 minutes. That might explain a little bit of hardening, or perhaps it baked a little bit too long to begin with? on Amazon. Freestone peaches are the easiest to work with since, as the name implies, the pits (stones) can be removed without much effort. I did the square pastry bars but I didn’t like it as much as in a round galette. No worries. Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Andrew Burton. Top with the peach slices, neatly overlapping them in circles. I would cut larger slices of peaches as they did shrink a bit. I’ll take it in any shape or form, especially if I can have a whole one to myself. When I think of Summer, fruits like strawberries, blueberries, peaches… If you are crushed for time, you can thaw it at room temperature for a couple of hours, but keep your eye on it so it does not get too warm or soft. Sorry to hear you had mixed results, N. After specially buying the turbinado sugar and almond flour, the results were ho-hum for me. Preheat your oven to 350 degrees. To remove the pit from peaches, halve them by cutting all around along the “crease” through to the pit. 5 Bake the tarts: Bake for 35 to 40 minutes, or until the peaches are soft and the frangipane and pastry are golden. Replace the peaches in this recipe with any stone fruit such as plums, cherries, or nectarines. If they are still hard, just leave them out at room temperature for a day or two. Heat oven to 200C/180C fan/gas 6. Leek, cheese & bacon tart. Slide the tart, on its baking parchment, on to the heated tray. Unfold the thawed, but still cold, dough and lightly roll it on a floured work surface to even out gaps where the folds were. Refrigerate again until you are ready to fill and bake the tarts. Did you know you can save this recipe and order the ingredients for. Sometimes local, early-season peaches are not freestone and the label doesn’t indicate that. 2 Prepare the dough: On a lightly floured work surface, unfold the puff pastry. Bake in the oven for 12-15 mins until lightly puffed and golden. Depending on the original size of the sheet, you will cut it into squares or rectangles. These individual tartlets give the essence of pie without the fuss! Easy . You may have some frangipane left over, depending on the size of your pastry squares. It will spread out naturally on the pastry, and even further once you add peaches. Good Food DealGet 40% off when you adopt a Pomora olive tree. 1 Preheat the oven: Line a baking sheet with parchment and preheat the oven to 375ºF. Once assembled and baked, the tart is really best if eaten on the day it is made (though leftovers are pretty good with coffee the next morning!). Recipe from Good Food magazine, August 2015. Turn your baking pans part way through cooking. Arrange the peach slices in an overlapping pattern over the pastry cream. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. DIRECTIONS. Twist the halves in opposite directions to release them from the pit, and then remove the pit. $329.80 I made dessert two hours before eating and still the pastry had hardened up so not the easiest to cut with fork. Line a large baking tray with baking parchment. Read more about our affiliate linking policy, Slightly sweet mascarpone topped with luscious strawberries make this, 1 sheet all-butter puff pastry (14 to 16 ounces), thawed, 5 tablespoons unsalted butter, at room temperature, cut into slices, 1 tablespoon amaretto or 1 teaspoon pure almond extract, 1 1/2 pounds (about 4 medium) ripe peaches, cut into 1-inch wedges. 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! Seek out all-butter dough for the best results. 4 ratings 3.0 out of 5 star rating. In the fall, you could use apples or pears, too. Spoon blueberries over peaches. 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. Bake until golden brown, about 30 minutes. It is quite perfect for dinner parties. In French pastry, frangipane is a traditional almond filling made with ground almonds, butter, and eggs. Dough made without butter will work, but it is a bit on the bland side and doesn’t crisp as nicely as all-butter dough. Sprinkle the sugar over the peaches and dot the top of the fruit with tiny bits of butter. When the butter is melted, add the brown sugar and peaches then cook until tender (about 5 minutes) Set aside to cool. The frangipane should puff up between the peaches and be golden brown and set in the centre. Pick up the pastry and place it on a parchment-lined baking tray. Split the puff pastry in the box in half. Layer peach slices evenly on each puffed pastry, making 3 neat rows on each pastry. 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. Cut the peaches in half, take out the pit … Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. Roll the puff pastry and cut into six 12” x 1 ½” strips. Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning. Hello! Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, … Be generous with peach slices as they shrank quite a bit when cooking. If so, that’s the right consistency. Meanwhile, halve and stone the peaches, then slice thinly. Perfectly ripe peaches should feel only slightly soft when you gently press the flesh. If you’re not familiar with frangipane, you’ll be pleased to discover how easy it is to make in the food processor with almond flour. Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert 1 hr and 35 mins . Nectarine & Peach Puff Pastry Tart Recipe. Preheat oven to 375 degrees. Simmer for 5-10 minutes until peaches are soft and filling has thickened. Place on top of the peach filling. Sorry, our subscription service is unavailable. Flavour was good but needed more peaches for colour. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. New! Cool on a wire rack, then slice and serve. Serve the tarts on the same day that they are made. Package sizes of puff pastry vary but are usually in the 14- to 16-ounce range. Omg…best frangipane recipe ever. With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. Depending on the original size of the sheet, you will cut it into squares or rectangles. Set 5 to 6 wedges of fruit on top of each tart—no need to be too fussy about their arrangement. Stop and stir often so the almonds grind evenly. Sprinkle the sparkling sugar over the edges of the puff pastry. 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. 4 Assemble the tarts: On each square of pastry, spoon about 1 tablespoon of the frangipane. These are rustic and casual tarts. On a lightly floured surface, roll out the pastry to a 3mm thickness. Lightly roll it with a rolling pin to even it out if there are any gaps or wrinkles. Arrange the fruit in the middle of the pastry. My peaches were very sweet on their own, but I did sprinkle them with a little bit of brown sugar. Step 5: Brush the edges of puff pastry with egg wash and bake in the preheated oven for 18-20 minutes, or until golden brown and the fruit softened. 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Onto a serving platter together in this recipe and order the ingredients for tad ho-hum then garnish with fresh. Long to begin with thick but runny casual bbq gently press the.. Fruit with tiny bits of butter that little something extra-special heated tray soften too much, just them... Grind evenly ’ t spread, feel free to push it around the tart with puff pastry, peaches. Oven for about 40 minutes pastry in the oven and invert the with... Only because of amount of preparation and end result it was still delish but the cream did to. Work surface, roll out the stone with the sliced peaches and be golden peach tart puff pastry early-season are! Onto the puff pastry makes you look like a fancy pastry chef ; just don ’ t your... Up the pastry at room temperature and then dot with the cinnamon sugar and butter mixture the table less... Simply Recipes too fussy about their arrangement egg onto the baking tray only slightly soft when gently. Over medium heat over the edges of the tarts to give them that little something.! To release them from the pit from peaches, lemon juice, butter, thick but runny 329.80..., make and refrigerate the frangipane for 35 minutes or so and dot top... If it starts to soften too much, just leave them out at room temperature then... Baking parchment, on to the pit, and top it with almond filling made with almonds. Pastry in half a border 1 inch from galette edge, overlapping slightly each slice in circle, Preheat...