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FRESH PEACH TART
Who can pass up an incredibly easy to prepare dessert that brings ripe peaches and a sheet of frozen puff
pastry together in a sublime summertime union? There's no fuss, no rolling out pastry here. Just unfold the
frozen rectangle of puff pastry on a baking sheet, top it with peaches, sugar, and a touch of cinnamon if you like,
and then bake the tart until the pastry puffs up beautifully. My family was wowed by this speedy dessert. I took a
bow, then quickly sat down and joined them for a warm slab smothered in vanilla ice cream.
To Prep: 15 Minutes
To Bake: 28-32 Minutes.
Serves 6 to 8
| (CLICK TO BUY)
1 sheet frozen puff pastry dough (half of a 17.3–ounce package*) thawed for 20 minutes
2 cups sliced peaches (from 6 to 8 medium-size peaches)
1/3 cup sugar, reserve 1 tablespoon of the sugar for the topping
1/4 teaspoon ground cinnamon (optional)
2 tablespoons butter (optional)
Vanilla ice cream or heavy (whipping) cream, for serving
* FreshDirect Note: Our puff pastry sizing is a little smaller (16oz), so
you may wish to use slightly more than the half-package recommended here.
|1.||Place a rack in the center of the over and preheat
the oven to 400°F.|
|2.||Place the puff pastry sheet on an
un-greased baking sheet and set aside.|
|3.||Peel and slice the
peaches. Place the sliced peaches, sugar, and cinnamon, if using, in a small bowl and stir to combine. Spoon the peaches
into the center of the puff pasty, leaving a 1-inch border around the edges. Dot the top of the peaches with butter, if
using. Gently fold the edges of the puff pastry up around the peaches. Sprinkle the pastry and peaches with the reserved
1 tablespoon of sugar.|
|4.||Bake the tart until the pastry puffs
up around the edges and is well browned, 28-32 minutes. Remove the tart from the oven and let cool slightly, about 5 minutes.
Slice the tart into rectangular pieces. Serve the tart in shallow bowls, topped with vanilla ice cream or a drizzling of
|Store this tart lightly covered with plastic wrap, at room temperature for up to 4 days.
|• Try substituting 1 cup of fresh blueberries for 1 cup of the peaches.|
|• Sprinkle 1/4 cup of finely chopped pecans
on top of the tart before baking it.|
|• Omit the cinnamon and add nutmeg—or nothing at all.|
|• Sprinkle 1/4 cup of fresh raspberries
and another 1 tablespoon of sugar on top of the peaches before baking the tart.|
|• Drain the peaches and sugar mixture well. Spread the pastry with lemon curd, then top
it with the peaches.|
Excerpted from THE DINNER DOCTOR copyright © 2003 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.