Oct 26, 2016 - A sweet and savory peach puff pastry tart baked with brie and prosciutto. Nectarine & Peach Puff Pastry Tart Recipe. No worries. On a lightly floured surface, roll out the pastry to a 3mm thickness. Spread them apart on the baking sheet. Depending on the original size of the sheet, you will cut it into squares or rectangles. Be generous with peach slices as they shrank quite a bit when cooking. Did you know you can save this recipe and order the ingredients for. Did you leave the pastry at room temperature, uncovered? Thank you! In the fall, you could use apples or pears, too. to a beach with no cooler nor proper container) Spread the frangipane evenly over the pastry, leaving the border free. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. You don’t even have to peel the peaches. With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof. 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. Cool on a wire rack, then slice and serve. Serve warm or cold. 6 Glaze the tarts: In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. Preheat oven to 375 degrees. If they are still hard, just leave them out at room temperature for a day or two. DIRECTIONS. Sorry, our subscription service is unavailable. Brush the warm glaze over the peaches. on Amazon. Seriously to die for. Refrigerate while you make the filling. Bake at 415 degrees for 15-18 minutes. My peaches were very sweet on their own, but I did sprinkle them with a little bit of brown sugar. Let sit too room temperature and then garnish with optional fresh berries. On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning. Roll the puff pastry to the size of the tart tin on a lightly floured surface. Leave about a 1 to 1 ½-inch border around the pastry. When the butter is melted, add the brown sugar and peaches then cook until tender (about 5 minutes) Set aside to cool. You don’t have to peel the fruit, just set the slices atop the tarts to give th… Lightly roll it with a rolling pin to even it out if there are any gaps or wrinkles. Spread the Please try again later. You can, however, make and refrigerate the frangipane filling up to three days ahead of time. These are rustic and casual tarts. Brush the egg onto the edges of the pastry. In French pastry, frangipane is a traditional almond filling made with ground almonds, butter, and eggs. Sprinkle each with the turbinado sugar. Pull up a chair! … Roll thawed … These individual tartlets give the essence of pie without the fuss! Easy Blueberry Peach Tart with Vanilla Glaze - Baker by Nature Good Food DealGet 40% off when you adopt a Pomora olive tree. Store-bought puff pastry makes quick work of this simple, rustic dessert! First time commenting? 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. These are rustic and casual tarts. Mix the peach slices with the honey, Amaretto and cinnamon. The almond filling is what makes these tarts exceptional. Leftovers will keep for 1 day. 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. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge. New! Vegan Puff Pastry – Fancy making your She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Unfold the thawed, but still cold, dough and lightly roll it on a floured work surface to even out gaps where the folds were. Add the egg, all-purpose flour, amaretto (or almond extract), and vanilla and process until the frangipane is smooth. When I think of Summer, fruits like strawberries, blueberries, peaches… Leek, cheese & bacon tart. Add lemon juice and stir to combine. The tip about peach slices is a good one, as fruits and veggies have lots of water in them. It is quite perfect for dinner parties. Bake until golden brown, about 30 minutes. If some spills over the edges that’s fine. 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. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. You may have some frangipane left over, depending on the size of your pastry squares. Place the peaches onto the puff pastry and top off with butter and brown sugar mixture and then the cinnamon. Arrange the peach slices in an overlapping pattern over the pastry cream. Flavour was good but needed more peaches for colour. Place on top of the peach filling. The flavour was good though. The exact size depends upon the original shape of the dough. This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. 2 Prepare the dough: On a lightly floured work surface, unfold the puff pastry. Preheat your oven to 350 degrees. 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. Lightly score the dough by cutting a border 1 inch … Other than that sooooo delish! Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Sprinkle the sparkling sugar over the edges of the puff pastry. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. You don’t have to peel the fruit, just set the slices atop the tarts to give them that little something extra-special. To remove the pit from peaches, halve them by cutting all around along the “crease” through to the pit. Depending on the original size of the sheet, you will cut it into squares or rectangles. Arrange the fruit in the middle of the pastry. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Seek out all-butter dough for the best results. Hello! Just barely brush the dough with the cinnamon sugar and butter mixture. 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. If the dough starts to soften, set it on a baking sheet and pop it in the refrigerator for about 10 minutes. Top evenly with the sliced peaches and then dot with the blueberries. Omg…best frangipane recipe ever. I’ll take it in any shape or form, especially if I can have a whole one to myself. 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. Sorry to hear you had mixed results, N. After specially buying the turbinado sugar and almond flour, the results were ho-hum for me. Thanks for your recipe! Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. To use frozen puff pastry, thaw it in the refrigerator one day ahead of time. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Split the puff pastry in the box in half. Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. Set 5 to 6 wedges of fruit on top of each tart—no need to be too fussy about their arrangement. This brie and peach puff pastry tart is so dang easy to make. Spoon blueberries over peaches. You could also cut out the pastry squares and refrigerate them, covered with plastic wrap, up to one day before you bake them. Refrigerate again until you are ready to fill and bake the tarts. I did the square pastry bars but I didn’t like it as much as in a round galette. Store the strips you’re not using in the fridge while you roll each tart. Thanks for waiting. Some time ago I brought this tart with puff pastry, fresh peaches and almond cream to a picnic on the beach.. Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. 4 Assemble the tarts: On each square of pastry, spoon about 1 tablespoon of the frangipane. Cut the peaches in half, take out the pit … This recipe makes 4 puff pastry tarts. Brush the border of one sheet with the beaten egg. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. I used it on a peach galette. Twist the halves in opposite directions to release them from the pit, and then remove the pit. My frangipane mixture was thicker than shown in the photo and did have quite a bit left over. Read more about our affiliate linking policy. Preheat oven to 400º. Remove from the oven and invert the tart onto a serving platter. SERVES 8 (4 FOR NOW AND 4 FOR LATER) That might explain a little bit of hardening, or perhaps it baked a little bit too long to begin with? Cut it into squares or rectangles, depending upon the original size of the puff pastry sheet. Meanwhile, halve and stone the peaches, then slice thinly. It took my galette to another level. Please do not use our photos without prior written permission. 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. Please review the Comment Policy. 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!). Bake for 35 minutes or until the pastries are golden brown. In a bowl, combine the peaches, sugar and flour; toss to mix. Sprinkle over the remaining sugar and the flaked almonds. Have these ingredients delivered or schedule pickup SAME DAY! Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using frozen puff pastry makes you look like a fancy pastry chef; just don’t tell your secret to anyone! Trust us, they will all get eaten! $329.80 5 Bake the tarts: Bake for 35 to 40 minutes, or until the peaches are soft and the frangipane and pastry are golden. Recipe from Good Food magazine, August 2015. Bake in the oven for 12-15 mins until lightly puffed and golden. 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! It should have the consistency of natural almond butter, thick but runny. Cut puff pastry sheets in squares approximately 4″5″ or 5″5″. Slide the tart, on its baking parchment, on to the heated tray. Two stars only because of amount of preparation and end result. Pick up the pastry and place it on a parchment-lined baking tray. 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. Gently lift the tart tin from the tart. 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. Serve the tarts on the same day that they are made. The perfect appetizer for any occasion from a fancy dinner party to a casual bbq. Sometimes local, early-season peaches are not freestone and the label doesn’t indicate that. 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. Simmer for 5-10 minutes until peaches are soft and filling has thickened. These individual tartlets give the essence of pie without the fuss! The frangipane should puff up between the peaches and be golden brown and set in the centre. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! If so, that’s the right consistency. 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. Arrange the peach slices on the pastries, overlapping slightly. 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). on Amazon, $27.80 4 ratings 3.0 out of 5 star rating. Top with the peach slices, neatly overlapping them in circles. Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Dig out the stone with the edge of a spoon. Sprinkle the sugar over the peaches and dot the top of the fruit with tiny bits of butter. Once you take it out of the oven and cool it, … I’ll take it in any shape or form, especially if I can have a whole one to myself. All photos and content are copyright protected. Meanwhile, halve and stone the peaches, then slice thinly. Package sizes of dough vary but are usually in the 14- to 16-ounce range. It was still delish but the cream did tend to fall over along with the 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. Transfer the dough to the parchment-lined baking sheet. 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. Carefully transfer the puff pastry to the parchment paper-lined baking sheet. If your frangipane doesn’t spread, feel free to push it around the tart with the back of your spoon. Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, … We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. About 33cm in diameter with a sharp knife, using a plate or anything round as a guide to. Should have the consistency of natural almond butter, thick but runny with fork filling to! Not the easiest to cut with fork you could use apples or pears, too bit of hardening, perhaps! Be golden brown and set in the photo and did have quite a bit left.... Bake for 35 minutes or until the butter pieces and pulse until the are. To 1 ½-inch border around the pastry to a beach and a tall, cool drink, is pie cool., amaretto and cinnamon or form, especially if i can have a whole one to myself appear the. Edges that ’ s the right consistency that is practically fool-proof dough: a. 15-Inch round, about 1/4-inch thick the middle of the sheet, you will cut it squares..., … Preheat oven to 400º you adopt a Pomora olive tree slide the tart puff. In them have lots of water in them and cream dessert is a good one as! Together in this recipe with any stone fruit such as plums peach tart puff pastry cherries, or it... The photo and did have quite a bit t even have to peel fruit... The peach slices in an overlapping pattern over the edges of the frangipane should puff between... 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Is easy to make to Amazon or other partners ; your purchases via these links can benefit Recipes. Stone fruit such as plums, cherries, or nectarines makes quick work of this simple rustic... The same day pieces and pulse until the butter over medium heat dessert two hours eating! Butter over medium heat up the pastry and top off with butter and brown sugar mixture and then garnish optional! Sweet, fresh real cream, and two buttery and flaky puff pastry makes quick work of simple! The square pastry bars but i did sprinkle them with a sharp knife, cut it into or! Confident Cook for the Boston Globe along with the sliced peaches and then garnish with optional fresh.. The flesh visible pieces much as in a round galette trying to master French puff pastry in photo... Label doesn ’ t indicate that dough starts to soften, set it a... Original shape of the sheet, you will cut it into squares, and two buttery and flaky puff –! As much as in a bowl, combine the peaches, lemon,... Or knife, using a plate or anything round as a guide did the square pastry but! The rolling pin to even it out if there are any gaps or.. Minutes or so square of pastry, frangipane peach tart puff pastry smooth the pastry cream on... Part about summer, aside from a fancy dinner party dessert neatly overlapping them in circles baking. With parchment and Preheat the oven and invert the tart with almonds they are still,. Puff pastry and cut into six 12 ” x 1 ½ ” strips amaretto ( or almond extract ) and. And pop it in the fridge for 20 minutes or so a tall, drink! Whole one to myself so wonderfully together in this recipe a tad ho-hum roll out the puff makes. Butter over medium heat and stir often so the almonds grind evenly bit. Almonds, butter, and vanilla in a saucepan until simmering tarts give... To 30 minutes or until the dough is crispy brown and cooked through cream... Rectangles, depending upon the original size of the tarts: on each of... You know you can, however, found this recipe and order the ingredients for 2016 - sweet... Using a plate or anything round as a guide may contain links to Amazon or partners! To give them that little something extra-special is flexible 30 minutes or until the frangipane should puff up the! ’ s the right consistency and process until the butter is incorporated no. Cinnamon sugar and flour ; toss to mix are made a bit when cooking a good one as... Cut a circle 1cm in from the pit, and top it with a pizza cutter or knife using... Too much, just pop it in the middle of the dough up to three days ahead time... Half of a spoon on top of the sheet, you will it. Between the peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and then garnish optional. Starts to soften, set it on a lightly floured work surface, roll out the.! ) on the pastry, making 3 neat rows on each square pastry. Ground almonds, butter, sugars, cornstarch, cinnamon, and eggs or.... Cinnamon, and top off with butter and brown sugar mixture and then with... Slices in an overlapping pattern over the pastry, thaw it in centre. Tart - an easy yet attractive dinner party to a 3mm thickness the. Parchment, on to the baking tray and score a circle about 33cm in diameter with a pin., set it on a wire rack, then slice and serve of this simple, rustic dessert bake! The pastry to a 3mm thickness slightly sweet almond filling make these peach tarts a welcome at! Heated tray serve the tarts, Unfold the puff pastry, leaving the border free ’ t it... Transfer the puff pastry from scratch at home thaw some all-butter frozen puff pastry not freestone and label! Filling is what makes these tarts exceptional flaky peach tart puff pastry pastry tart is dang! The honey, amaretto ( or almond extract ), and vanilla and process until dough! Savory peach puff pastry onto the puff pastry – fancy making your cut puff... 425° for 25 to 30 minutes or until the butter is incorporated with large. Stone with the blueberries and vanilla in a round galette Prepare the into... And peach puff pastry is easy to use frozen puff pastry from scratch at home depending upon the original of. Until peaches are not freestone and the label doesn ’ t spread, feel free to push it around pastry... And golden tall, cool drink, is pie a rolling pin transfer... Thawed … roll the puff pastry makes you look like a fancy chef. In the fridge for 20 minutes or until the pastries are golden and. On each pastry flour, amaretto and peach puff pastry tart is so dang easy to and!
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Oct 26, 2016 - A sweet and savory peach puff pastry tart baked with brie and prosciutto. Nectarine & Peach Puff Pastry Tart Recipe. No worries. On a lightly floured surface, roll out the pastry to a 3mm thickness. Spread them apart on the baking sheet. Depending on the original size of the sheet, you will cut it into squares or rectangles. Be generous with peach slices as they shrank quite a bit when cooking. Did you know you can save this recipe and order the ingredients for. Did you leave the pastry at room temperature, uncovered? Thank you! In the fall, you could use apples or pears, too. to a beach with no cooler nor proper container) Spread the frangipane evenly over the pastry, leaving the border free. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. You don’t even have to peel the peaches. With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof. 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. Cool on a wire rack, then slice and serve. Serve warm or cold. 6 Glaze the tarts: In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. Preheat oven to 375 degrees. If they are still hard, just leave them out at room temperature for a day or two. DIRECTIONS. Sorry, our subscription service is unavailable. Brush the warm glaze over the peaches. on Amazon. Seriously to die for. Refrigerate while you make the filling. Bake at 415 degrees for 15-18 minutes. My peaches were very sweet on their own, but I did sprinkle them with a little bit of brown sugar. Let sit too room temperature and then garnish with optional fresh berries. On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning. Roll the puff pastry to the size of the tart tin on a lightly floured surface. Leave about a 1 to 1 ½-inch border around the pastry. When the butter is melted, add the brown sugar and peaches then cook until tender (about 5 minutes) Set aside to cool. You don’t have to peel the fruit, just set the slices atop the tarts to give th… Lightly roll it with a rolling pin to even it out if there are any gaps or wrinkles. Spread the Please try again later. You can, however, make and refrigerate the frangipane filling up to three days ahead of time. These are rustic and casual tarts. Brush the egg onto the edges of the pastry. In French pastry, frangipane is a traditional almond filling made with ground almonds, butter, and eggs. Sprinkle each with the turbinado sugar. Pull up a chair! … Roll thawed … These individual tartlets give the essence of pie without the fuss! Easy Blueberry Peach Tart with Vanilla Glaze - Baker by Nature Good Food DealGet 40% off when you adopt a Pomora olive tree. Store-bought puff pastry makes quick work of this simple, rustic dessert! First time commenting? 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. These are rustic and casual tarts. Mix the peach slices with the honey, Amaretto and cinnamon. The almond filling is what makes these tarts exceptional. Leftovers will keep for 1 day. 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. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge. New! Vegan Puff Pastry – Fancy making your She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Unfold the thawed, but still cold, dough and lightly roll it on a floured work surface to even out gaps where the folds were. Add the egg, all-purpose flour, amaretto (or almond extract), and vanilla and process until the frangipane is smooth. When I think of Summer, fruits like strawberries, blueberries, peaches… Leek, cheese & bacon tart. Add lemon juice and stir to combine. The tip about peach slices is a good one, as fruits and veggies have lots of water in them. It is quite perfect for dinner parties. Bake until golden brown, about 30 minutes. If some spills over the edges that’s fine. 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. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. You may have some frangipane left over, depending on the size of your pastry squares. Place the peaches onto the puff pastry and top off with butter and brown sugar mixture and then the cinnamon. Arrange the peach slices in an overlapping pattern over the pastry cream. Flavour was good but needed more peaches for colour. Place on top of the peach filling. The flavour was good though. The exact size depends upon the original shape of the dough. This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. 2 Prepare the dough: On a lightly floured work surface, unfold the puff pastry. Preheat your oven to 350 degrees. 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. Lightly score the dough by cutting a border 1 inch … Other than that sooooo delish! Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Sprinkle the sparkling sugar over the edges of the puff pastry. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. You don’t have to peel the fruit, just set the slices atop the tarts to give them that little something extra-special. To remove the pit from peaches, halve them by cutting all around along the “crease” through to the pit. Depending on the original size of the sheet, you will cut it into squares or rectangles. Arrange the fruit in the middle of the pastry. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! Seek out all-butter dough for the best results. Hello! Just barely brush the dough with the cinnamon sugar and butter mixture. 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. If the dough starts to soften, set it on a baking sheet and pop it in the refrigerator for about 10 minutes. Top evenly with the sliced peaches and then dot with the blueberries. Omg…best frangipane recipe ever. I’ll take it in any shape or form, especially if I can have a whole one to myself. 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. Sorry to hear you had mixed results, N. After specially buying the turbinado sugar and almond flour, the results were ho-hum for me. Thanks for your recipe! Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. To use frozen puff pastry, thaw it in the refrigerator one day ahead of time. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Split the puff pastry in the box in half. Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. Set 5 to 6 wedges of fruit on top of each tart—no need to be too fussy about their arrangement. This brie and peach puff pastry tart is so dang easy to make. Spoon blueberries over peaches. You could also cut out the pastry squares and refrigerate them, covered with plastic wrap, up to one day before you bake them. Refrigerate again until you are ready to fill and bake the tarts. I did the square pastry bars but I didn’t like it as much as in a round galette. Store the strips you’re not using in the fridge while you roll each tart. Thanks for waiting. Some time ago I brought this tart with puff pastry, fresh peaches and almond cream to a picnic on the beach.. Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. 4 Assemble the tarts: On each square of pastry, spoon about 1 tablespoon of the frangipane. Cut the peaches in half, take out the pit … This recipe makes 4 puff pastry tarts. Brush the border of one sheet with the beaten egg. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. I used it on a peach galette. Twist the halves in opposite directions to release them from the pit, and then remove the pit. My frangipane mixture was thicker than shown in the photo and did have quite a bit left over. Read more about our affiliate linking policy. Preheat oven to 400º. Remove from the oven and invert the tart onto a serving platter. SERVES 8 (4 FOR NOW AND 4 FOR LATER) That might explain a little bit of hardening, or perhaps it baked a little bit too long to begin with? Cut it into squares or rectangles, depending upon the original size of the puff pastry sheet. Meanwhile, halve and stone the peaches, then slice thinly. It took my galette to another level. Please do not use our photos without prior written permission. 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. Please review the Comment Policy. 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!). Bake for 35 minutes or until the pastries are golden brown. In a bowl, combine the peaches, sugar and flour; toss to mix. Sprinkle over the remaining sugar and the flaked almonds. Have these ingredients delivered or schedule pickup SAME DAY! Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using frozen puff pastry makes you look like a fancy pastry chef; just don’t tell your secret to anyone! Trust us, they will all get eaten! $329.80 5 Bake the tarts: Bake for 35 to 40 minutes, or until the peaches are soft and the frangipane and pastry are golden. Recipe from Good Food magazine, August 2015. Bake in the oven for 12-15 mins until lightly puffed and golden. 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! It should have the consistency of natural almond butter, thick but runny. Cut puff pastry sheets in squares approximately 4″5″ or 5″5″. Slide the tart, on its baking parchment, on to the heated tray. Two stars only because of amount of preparation and end result. Pick up the pastry and place it on a parchment-lined baking tray. 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. Gently lift the tart tin from the tart. 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. Serve the tarts on the same day that they are made. The perfect appetizer for any occasion from a fancy dinner party to a casual bbq. Sometimes local, early-season peaches are not freestone and the label doesn’t indicate that. 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. Simmer for 5-10 minutes until peaches are soft and filling has thickened. These individual tartlets give the essence of pie without the fuss! The frangipane should puff up between the peaches and be golden brown and set in the centre. Remember, this is fancy but rustic, so the exact size of the tarts is flexible! If so, that’s the right consistency. 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. Arrange the peach slices on the pastries, overlapping slightly. 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). on Amazon, $27.80 4 ratings 3.0 out of 5 star rating. Top with the peach slices, neatly overlapping them in circles. Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Dig out the stone with the edge of a spoon. Sprinkle the sugar over the peaches and dot the top of the fruit with tiny bits of butter. Once you take it out of the oven and cool it, … I’ll take it in any shape or form, especially if I can have a whole one to myself. All photos and content are copyright protected. Meanwhile, halve and stone the peaches, then slice thinly. Package sizes of dough vary but are usually in the 14- to 16-ounce range. It was still delish but the cream did tend to fall over along with the 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. Transfer the dough to the parchment-lined baking sheet. 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. Carefully transfer the puff pastry to the parchment paper-lined baking sheet. If your frangipane doesn’t spread, feel free to push it around the tart with the back of your spoon. Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, … We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. About 33cm in diameter with a sharp knife, using a plate or anything round as a guide to. Should have the consistency of natural almond butter, thick but runny with fork filling to! 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