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Categories:Viewed: 83 - Published at: 4 years ago
Ingredients
- 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
Method
- Place a rack in the center of the over and preheat the oven to 400F.
- Place the puff pastry sheet on an un-greased baking sheet and set aside.
- 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.
- Bake the tart until the pastry puffs up around the edges and is well browned, 2832 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 heavy cream.
- Variations:
- 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.
