![]() mix together the granulated sugar and the nutmeg and then add them to the peaches and toss until fully combined.Ĥ. place it on a parchment lined cookie sheet or pan.ģ. on a floured surface, roll out the puff pastry dough to 1/8″ thickness and cut out an 11″ circle.Ģ. Buy a frozen high quality puff pastry like Dufour, Trader Joe’s, other)ġ. Peach Tart Recipe: (makes one 10″ tart)ġ ½ lb Peaches, peeled, pitted and sliced into ¼ inch slicesĢ ounces granulated sugar (this measures just a bit less than 1/4 cup)ģ/4 cup cake crumbs (you can use a crumbled pancake if you want)ġ0 ounces puff pastry (Making puff pastry is easy but time consuming and for another blog. I make the classic peach tart using puff pastry instead of pie dough. As we debate and cheer for continuing research about this ancient fruit, let’s just enjoy these Texas peaches (no offence, Georgia). I don’t doubt at all the China, Iran, Roman, European record. This places doubt on the accepted view that peaches, having originated in China and taken via Iran to the Mediterranean and Europe were thereafter brought to the Americas by Spaniards. America tends to indicate quite strongly that they were a traditional crop with the Native Americans long before Columbus.” (Kuchinsky, 2002) Highway Peach Vendor, Fairfield, Texas In fact, “this great diversity of peaches in N. However, they also attest, in their notations, that the newly arrived settlers into the US thought that peaches, being so abundant, were a native fruit. They are the ones who document that peaches arrived in the US in 1600’s. The point I’d make is that Mayan, Aztec and other written documents were burned, destroyed by the arriving Europeans who then wrote their own notations from their perspective. Whoa, I hear you saying, peaches are from Europe! Here’s where I’m happy to enjoy this peach tart with my academic food anthroplogist friends to foster new knowledge. Add Native American peaches and, once again, a beautiful marriage: French pastry genius with delectable indigenous flavor. They are the perfect finger food! I think they are best eaten the day they are made and up to 24 hours.The rustic French peach tart is belovedly famous world-wide. 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.Arrange puff pastry squares on baking sheets lined with 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. You’ll also need a box of puff pasty sheets. 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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