![]() ![]() Transfer to a rack and let cool at least 10 minutes so the filling sets. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). ![]() Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Reduce the oven temperature to 350 degrees F. Fold in the pastry edges over the filling, pleating as needed.īake the galette until puffed and golden, about 20 minutes. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Whisk well, until the brown sugar has dissolved. Peach Mixture: add the brown sugar, cinnamon (optional), salt, lemon juice, and vanilla to the base of a large bowl. Preheat the oven to 420F and line a flat baking sheet with parchment paper. Spoon the cherry mixture in the center, leaving a 2-inch border. Prep: Thaw the puff pastry according to package instructions. ![]() Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss. (Refrigerate the leftover egg wash for brushing the galette.)Ĭombine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. Unfold the other sheet of puff pastry and lay it on top press the sheets together with a rolling pin, then roll out into a 14-inch square. Beat the egg with 1 tablespoon water and brush over the dough. Unfold 1 sheet puff pastry on a floured surface. Butter a baking sheet with 1 tablespoon butter. They are the perfect finger food! I think they are best eaten the day they are made and up to 24 hours.Position a rack in the lower third of the oven and preheat to 450 degrees F. One batch makes 18 mini peach tarts, but you can easily half the recipe if you don’t need that many. Mix powdered sugar, milk, and vanilla.Bake tarts for 18-20 minutes in the oven, turning the pan halfway through for even baking.Sprinkle tart with coarse sugar (optional). Brush the edges of the pastry with egg wash.Place 3-4 peach slices in the center of each puff pastry square.Roll the pastry sheet into a 14×2 rectangle. Arrange puff pastry squares on baking sheets lined with parchment paper. Unfold the pastry sheet on a lightly floured surface or parchment paper. Cut each sheet into 9 squares using a pizza cutter or sharp knife. Add lemon juice and gently stir until everything is well coated. ![]() Sprinkle peaches with sugar, flour, and cinnamon.Slice each peach into 16 slices (no need to peel).Allow frozen puff pastry to sit at room temperature for 20-30 minutes to soften.The finished pastries are drizzled in a glaze made out of powdered sugar, vanilla, and milk. The egg wash gives the pastries a golden finish. It adds a nice crunch.īefore baking, I brush the edges of the pastry with a beaten egg. If you don’t have any on hand, don’t worry about it. I like sprinkling mine with coarse sugar, but that is optional. The peach “filling” is made from sliced peaches (no need to peel) and sugar, flour, cinnamon, and lemon juice. You can easily half this recipe and make less, saving the other sheet of pastry for another day. Make Ahead: Make the entire peach puff pastry tart a few hours ahead, let it sit on the counter, then warm and crisp it in a 350F/176.7C oven for about 5-7 minutes before serving. Use the left over puff pastry from two tarts to make the third. You’ll also need a box of puff pasty sheets. If you use a full package of puff pastry (2 sheets/rolls), you can make 3 full 8-9inch/20-23cm tarts. I haven’t tried making these tarts with canned or frozen peaches, but I’d imagine they’d work just fine too. Puff Pastry Peach Tart Ingredientsįresh peaches. You can use homemade puff pastry dough, but frozen puff pastry sheets are easy to work with and taste delicious. You can also top them with whipped cream or ice cream. Made with frozen puff pastry sheets, fresh peaches, and drizzled in vanilla glaze. I had a few peaches left from a 25-pound box that I bought last week and decide to use them up by making peach tarts. It’s peach season in Virginia and the roadside stands are stocked with fresh, delicious peaches. You might also like our fresh peach pie, our easy peach turnovers, or our peach cobbler recipe! Watch our step by step video! These puff pastry mini peach tarts are so easy to make, beautiful, and absolutely delicious! Made with fresh peaches and drizzled in vanilla glaze-the perfect summer dessert. ![]()
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