Melt the jam with the remaining sugar over medium-low heat and simmer 3 to 5 minutes. Sprinkle well with cinnamon sugar and a generously grating of nutmeg.īake until the peaches are tender and the crust golden brown, about 40 minutes. Arrange top of the crust in a single layer, slightly overlapping, in concentric circles. Peel the peaches, halve, pit, and slice them into thick wedges. Sprinkle the bottom with cinnamon sugar and let it cool while preparing the peaches. Carefully remove the foil and weights and bake 8-to-10 minutes more, or until just beginning to color. Line with buttered foil (buttered side down), fill with pie weights or dried beans, and bake 20 minutes. Peel, pit, and slice 2 peaches and place into a small bowl. Prick well with a fork, and chill it for 20-30 minutes. Line a 12-inch round tart pan with the dough, pressing it into the sides without stretching it. Position a rack in the center of the oven and preheat to 375 degrees F. Ingredients 2 - 3 medium peaches, halved, pitted and thinly sliced 1 tablespoon lime juice 4 tablespoons sugar, divided 1 frozen puff pastry sheet (1/2 of a. Pulse in the water a little at a time, starting with 1/3 cup, until it is holding together. Add the fat and process until it resembles coarse meal. Add the flour, sugar, and salt and pulse to sift. Remove puff pastry sheet from box and let sit at room temperature to thaw, about 2530 minutes. 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. Chill the blade 5 minutes, then fit it in the work bowl. Note: the pastry can be made in a food processor fitted with a steel blade. Gather it into a ball, cover with plastic wrap, and chill 20 minutes. Roll the pastry sheet into a 14x12-inch rectangle. Unfold the pastry sheet on a lightly floured surface. This peach tart is really light, flaky, crispy with just a hint of natural sweetness to tie it all together. water Directions 1 Preheat the oven to 425. sugar Cooking spray 1 sheet frozen puff pastry, thawed 1 6-ounce container raspberries 1 tbsp. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl. Ingredients 2 peaches (about 12 ounces), thinly sliced 1 tbsp.
Beat the egg and water in a small bowl with a fork. Keep adding water by spoonfuls until the dough is just holding together. Line a baking sheet with parchment paper. Add about 1/3 cup of ice water and work it in. Add the butter and lard and cut it in with a pastry blender until it resembles coarse meal. Enjoy.Whisk or sift together the flour, 2 tablespoons sugar, and salt.
Reduce heat to 350° and continue to bake until pastry is golden brown and. Bake until pastry begins to puff, 2025 minutes. Place into the oven to bake for 15-20 minutes, turning the baking sheet halfway through baking, until flakey and golden brown.ĭrizzle the top with hot honey and more thyme leaves. You just want to make sure the dough is tucked in all the way around). Top the cheese with a few fresh thyme leaves.įinally, top with a few peach slices. Place a few slices of brie cheese in the center of each puff pastry square. Step 3: Place peach slices and blueberries in a. Line 2 half sheet pans with parchment paper, set aside. Step 2: Preheat the oven to 400 degrees F.
Puff pastry peach tart how to#
Thaw the puff pastry and cut it into 4 equal squares. How to make a Puff Pastry Tart: Step 1: Remove the pastry sheets from the freezer and thaw for about 15 minutes at room temperature. Line a baking sheet with parchment paper. How to Make Peach and Brie Puff Pastry Tarts 1. I made these tasty tarts a little extra special with a drizzle of hot honey but they would also be tasty with regular honey. I found a recipe for these little beauties on All We Eat and since I had everything on hand, I surprised my kids with them. Place a piece of baking paper over the center of the pastry, leaving a 1 inch border. These peach and brie puff pastry tarts make an amazing snack or gourmet dessert and they are super easy to make. Place the puff pastry sheet onto a lined oven tray. Flaky puff pastry, creamy brie, and fresh summer peaches are baked together to create these delicious sweet and savory mini-tarts. slice the pears into small wedges and slice up the brie.
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