Puff Pastry Peach Tartlets Recipe 425

PUFF PASTRY PEACH TARTLETS

Steps:

• Prep recipe in advance. * Slice peaches thinly, and place in bowl. Add sugar, and let mascerate.* Set pastry sheet on counter to thaw out.* Place cream cheese in bowl to soften.
• Using a hand mixer, mix the cream cheese with the preserves until creamy.
• With a rolling pin, roll the pastry sheet out to enlarge slightly. Cut in six even rectangles, and place on baking sheet prepared with parchment paper.
• Divide the cream cheese/preserve mixture among the six sections of puff pastry. Smooth out, leaving room to fold the pastry up over the center. See picture on blog post.
• Add approximately four slices of peaches to each pastry. (See picture on blog post.) Fold the ends up around the filling so it forms a shallow bowl. Brush the egg wash on the exposed puff pastry.
• Bake on 400 degrees for 20 minutes, or until the edges are slightly browned and peaches are softened.
• Serve immediately with a scoop of ice cream. These are also good served cold or at room temperature.

PUFF PASTRY PEACH TARTLETS

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• Peel and dice the peaches and put them into a bowl. Add the sugar, cinnamon, salt and mix.
• Heat a skillet and melt the butter.
• Add the peaches and cook them in butter.
• Add the cornstarch and mix.
• Flour your workplace and roll out the puff pastry sheet.
• Use a cookie cutter and cut as many forms as you can. You should make about 14-16 cookies.
• Put the puff pastry forms on a baking tray.
• In the center of each cookie put one tablespoon of the peach mixture.
• Make the egg wash by whisking the egg with the milk. Coat the edges of each cookie with egg wash.
• Bake the cookies for 30 minutes.
• If you want, you can sprinkle some powdered sugar over the cookies.

PUFF PASTRY PEACH TARTLETS RECIPE - (4.2/5)

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the peaches: Slice peaches to about 1/2 inch thickness. Coat with brown sugar, lemon juice, ground ginger, ground cinnamon and salt. To make the tartlets: Let the puff pastry sheets thaw at almost room temperature (about 20 minutes). Cut each puff pastry sheet into 9 equal squares. Layer the sliced peaches in the center of each square. Brush edges with melted butter or margarine then sprinkle with turbinado sugar. Bake for 25 to 30 minutes or until golden brown. Allow to cool then drizzle with agave or maple syrup if desired.

EASY PEACH TARTLETS RECIPE

Steps:

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

PEACH TART WITH HONEY AND THYME

Steps:

• Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
• Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
• Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
• Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.

PEACH TART

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.

PEACH PUFF PASTRY TART WITH ALMONDS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
• Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
• Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
• Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.