Peach puff tart
SERVES 8 (4 FOR NOW AND 4 FOR LATER)
10 MINUTES PREP
20 MINUTES COOKING
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. It is quite perfect for dinner parties.
Amaretto and peach work so wonderfully together, especially with a dollop of mascarpone to serve. It is quite perfect for dinner parties
6 large ripe peaches, thinly sliced
6 tbsp honey
generous dash of Amaretto, plus extra to serve
large pinch of 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
1 egg, beaten
YOU CAN ALSO SWAP THE PEACHES AND CINNAMON FOR:
peaches and lavender
strawberries with a drizzle of balsamic glaze
berries with star anise
- Preheat the oven to 220C/200C fan/gas 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 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.
Try with mascarpone and fresh mint leaves.
FREEZE Make the tart, 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.
FREEZER TO TABLE Preheat the oven to 220C/200C fan/gas 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.