Wednesday, March 4, 2009

Peach Puff Pastry Tarts

I had some left over puff pastry in the freezer which I made previously for a mille-feuille. So I decided to make something simple such as open-faced fruit puff pastry tarts. At first I was thinking of doing a mixed berry dessert, maybe with blueberries and raspberries but ended up with a peach puff pastry tart instead. Why the switch? That's because I had two sad looking peaches sitting in the fridge, looking somewhat wrinkled and with a couple of brown spots on them. I guess it's an indication of the peaches starting to be too ripe! So I transformed the "ugly ducklings" into 4 delicious peach puffs and we had it over a Sunday afternoon with a cup a coffee. Can't think of a better way to spend a lazy Sunday afternon!

Peach Puff Pastry Tarts
(Serves 2)


2 peaches, peeled, remove the seed and slice thinly
1 Tbsp lemon juice
1 Tbsp brown sugar
* Mix above together and set aside


1) Preheat oven to 190C.

2) Roll out the puff pastry (recipe below) thinly about 1/4" and cut out 4 pieces measuring about 5" by 5" square. Using a knife slightly indent a border of about 1". This will allow the outer rim to puff out slightly more, thus creating a dam in the centre. (If you're not in the mood to make the pastry from scratch, you can always buy frozen butter puff pastry which will work just as well)

3) Brush the inner square of the pastry (4" by 4") with your favourite jam spread. (I used raspberry as this was all I had in my fridge).

4) Nicely arrange the peach slices in a straight row, overlapping each other.

5) Sprinkle the stop with almond flakes and bake for about 15 - 20 minutes until golden brown.

6) Serve immediately whilst warm. You can brush the top with some more jam to create a glaze. Accompany the tart with a scoop of vanilla ice-cream.

Simple Rough Puff Pastry:
(Makes 350g)


200g plain flour
1/4 tsp salt
150g butter
1 tsp lemon juice

1) Mix together the flour and salt. Cut the butter into small cubes and mix the butter into the flour without breaking up the lumps. Mix to a stiff doug with 100ml cold water the lemon juice.

2) On a floured board, roll the dough into rectangle three times as long as it is wide - about 30cm x 10cm.

3) Fold the top third down and bottom third up. Turn the pastry sideways and seal the edges. Continue to roll adn fold four times, leaving the pastry to rest for 15 minutes between each folding and rolling. Wrap in clingfilm and leave to rest and chill in the fridge for 30 minutes before using. (Left over pastry can be frozen in the freezer.)


Y said...

They look great! A very tasty way to spend a Sunday afternoon :)

Olga said...

Those look so pretty! Especially with the powdered sugar.

Ingrid said...

MMMM, those look so good. Love the color of them, too often pastries seem over browned.

Chef E said...

I came over here to be tormented, lol Peaches are fine to freeze, but you could not use them for this those :(

I tried recently to work with pastry crust, and they were lop sided when I pushed in the center to add mushrooms, any suggestions, I still have some in the freezer...

Elle said...

You eewould never know that these peaches had not been picture perfect because those tarts really are! Lovely photos and a nice Sunday treat.

Maggie said...

Beautiful tart! It's always wonderful to "save" fruit.

Anonymous said...

learned a lot

Anonymous said...

Was stuck with next to nothing in the cupboard and peaches about to turn your a lifesaver!!!!!
FANTASTIC recipe!!!!

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