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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(3 of 3)
Re: Puff Pastry Peach Tart
Sep 17, 2009 4:18 PM
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I bought my peaches from a local farmers market/produce stand. They were the Free-Stone Peaches and yes, they were MASSIVE but very good! lol I'm betting this would be really good with blackberries too. May have to give that one a try. Or even apples! Ohh, and yes, lots of yummy homemade banana icecream!  -- ~*~Angela~*~ |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 3)
Re: Puff Pastry Peach Tart
Sep 14, 2009 11:41 AM
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Angela....those were some BIG peaches. Took only 4-peaches to make 3-cups. Our peaches aren't nearly that big.
As for using frozen peaches....I would think you could just follow your same recipe (used frozen or thawed).
You might taste them first, they may already have sugar adde.
If so, and they are already sweet enough, just omit the 1/4 cup of sugar.
This sounds as if it was really good...did you eat it hot w\ice cream??
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>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(1 of 3)
Sep 10, 2009 4:25 PM
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Made these this weekend and they are SOO good I just had to share!
3 cups fresh peaches, sliced (approximately 4 peaches)
1/4 cup sugar
1 Tbsp all purpose flour
2 Tbsp fresh lemon juice
1 sheet prepared puff pastry dough, 10 inches and 1/4-inch thick, thawed
1 Tbsp unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. In a bowl, combine the peaches, sugar and flour and toss to mix. Add the 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.
***I used fresh peaches. Any idea how you'd go about using this with frozen peaches?***
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~*~Angela~*~
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Edited by Angela P at Sep 17, 2009 4:19 PM EDT
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