Peach puff tart recipe
Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Amaretto and peach work so wonderfully together, especially with a dollop of mascarpone to serve.
Tips:
- You could swap the peaches and cinnamon for peaches and lavender sprigs; strawberries with a drizzle of balsamic glaze; or berries with star anise.
- To freeze, follow the recipe up to the end of step 4, but don’t brush the border with beaten egg. Flash-freeze on the lined baking tray; once frozen solid, wrap in foil, then label up and pop into your freezer file. To reheat from the freezer, preheat the oven to 220°C/428°F/gas mark 7 and put a baking tray inside to heat up. Unwrap the tart, brush the border with beaten egg and transfer to the hot baking tray. Bake for about 20 minutes, or until the pastry is puffed up and golden.
Ingredients
- 6 large ripe peaches, thinly sliced
- 6 tbsp honey
- 1 generous dash of Amaretto, plus extra to serve
- 1 pinch ground cinnamon
- 2 ready-rolled (previously unfrozen) sheets of puff pastry, or 2 blocks of (previously unfrozen) puff pastry, rolled out to a thickness of 5mm/0.1 inch
- 1 egg, beaten
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- Preheat the oven to 220°C/428°F/gas mark 7 and put a baking tray in to heat up.
- Mix the peach slices with the honey, Amaretto and cinnamon.
- Lay the pastry sheets out on a sheet of baking parchment, pierce all over with a fork and lightly score a 1cm/0.5 inch border. Brush the border of one sheet with the beaten egg.
- Arrange the fruit in the middle of the pastry.
- Slide the tart, on its baking parchment, on to the heated tray.
- Bake for 15–20 minutes until the pastry is puffed up and golden.
This recipe is from The Ice Kitchen by Shivi Ramoutar (HarperCollins, £16.99). Out now.
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