![]() ![]() Edge the puff pastry with a knife, poke holes with fork. Place the slices in a large bowl, sprinkle with 2 tablespoons of the raw sugar, and toss to combine. 1 sheet frozen puff pastry defrosted 4 oz imported Goat Cheese at room temperature 4 ripe fresh peaches or 3 cups defrosted frozen peaches 1/4 cup honey. ![]() Halve and pit 2 1/2 pounds peaches, then cut into 1/2-inch thick slices. Poke holes in the puff pastry, layer the peaches and bake! Voila! Easy Peasy! Serve with Vanilla Ice Cream or Whipped Cream! So delicious and the perfect light dessert! Before going in the oven. Thaw 1 package frozen puff pastry according to package directions and keep refrigerated. Plus, if you don’t have a lot of time before guests arrive, just take your puff pastry out of the freezer.( I stocked up because I have lots of coupons! ) Slice up the peaches, squeeze lemon juice over them in a bowl, mix up, so they won’t turn brown. Ingredients 2 ripe peaches, chopped 1 tablespoon brown sugar 1 teaspoon vanilla extract 2 sheets frozen puff pastry, thawed 4 tablespoons. In a medium bowl, combine the peaches, brown sugar, and vanilla. You’ll want some very good vanilla ice cream to go along with it, too. To make my Peach Tart, you’ll need peaches, puff pastry, butter, sugar, apricot preserves, and cinnamon sugar spices. Arrange peach slices onto parchment paper so. (see note) Roll thawed puff pastry out onto non-stick parchment paper. Slice peaches into wedges 1/2-inch-thick. Line rimmed baking sheet with non-stick parchment paper. I told you that I was going to make a lot of peach desserts…I warned you! When I ordered the case of peaches from our local Amish Market, I was thinking small case, boy was I wrong… what was I thinking? Seriously, these are the biggest juiciest, sweetest peaches! So I decided to make a peach tart! It is so easy to make, you are going to LOVE this! Peach Tart Recipe - an easy tart recipe made and on the table in less than 30 minutes Always a favorite Skip to content. Instructions Preheat oven to 375 degrees F. While pastry squares are baking, combine honey, lemon juice, and thyme and drizzle the tarts when they come out.Peach Tart: Easy and delicious peaches in a puff pastry crust, perfect as a last minute dessert. Just top puff pastry with some apricot preserves, fresh peaches and thyme, then bake. Then, bake until edges are crisp and golden. These peach tarts are the perfect little dessert for summer. ![]() Arrange 2-3 slices of brie over the preserves followed by 2-4 peach slices.īrush the edges with an egg wash and sprinkle with raw or turbinado sugar. Spread a spoonful of peach preserves on each individual puff pastry square, avoiding the edges. This will help the edges rise when baking. To score the pastry dough, I use a knife to cut a shallow ½-inch border along the edges of each pastry square, making sure to not cut all the way through. They are arranged on a parchment lined baking sheet. Looking for a super easy and mouthwatering summer dessert, filled with juicy seasonal fruit which is ready in no time Look no farther, this puff pastry pe. Once the puff pastry is defrosted, it is cut in half, horizontally and vertically. Cut a sheet of ready rolled flaky puff pastry into quarters and place on a baking tray lined with. While the puff pastry is defrosting, I thinly slice the peach and the brie cheese. Chef John Everyones going to think you picked up this fancy-looking fruit tart at a high-end bakery, so watch their jaws drop when you tell them you made it yourself. If you are doubling the recipe to make for 6-8 people, use both sheets of puff pastry. I save the other sheet for another time since I am only making 4 squares. I defrost 1 sheet of puff pastry at room temperature for 50-60 minutes. They both have a great puff pastry product. I use fillo factory or pepperridge farm brand. Ingredients Preheat oven to 400 1 package puff pastry, about room temperature, rolled out somewhat 5-6 large fresh ripe peaches, washed well, dried 1 large. ![]()
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