Peach Tart for Dummies

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Peach Tart for Dummies

I love things you can make that are visually stunning, tastes amazing and takes little or no effort to make.  Like this Peach tart.  It is gorgeous and people will rave about it and it takes just a few minutes to put together.  I love it!  All you need is a package of store bought puff pastry sheets (you can be a Martha Stewart and make your own, but why?) and some fresh ripe peaches and you’re golden. ANYBODY can make this.  Literally the peach tart for dummies. Try it for your next get together and watch the rave reviews come in!

Place peaches on puff pastry sheet and sprinkle with sugar

Brush peaches with heated apricot jam

Peach tart

Peach Tart for Dummies

1 sheet puff pastry dough, defrosted

1/4 cup sugar

2 ripe peaches, thinly sliced

1/4 cup apricot jam

1 tsp water

Pre-heat oven to 400°F. Defrost puff pastry dough in the refrigerator.  Take out one sheet and place on a silpat or parchment lined cookie sheet.  No need to roll out.  Pierce the puff pastry with a fork.  Thinly slice two fresh large peaches and layer them in three rows on the puff pastry sheet leaving a half-inch clearance on all four sides.  Sprinkle sugar on top of the peach slices.  Bake for 30 minutes or until golden brown.  Cool slightly.  In a small microwave safe bowl heat apricot jam and water together for about 45 seconds.  Brush over the peaches until shiny.  Serve cooled.

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20 responses »

  1. Tahmina, I haven’t had anything from you in my inbox in quite awhile, and I/we miss your fantastic, delicious posts. I hope you are well and on holiday, and that’s the reason you haven’t posted anything in awhile. All best, Kellie x

  2. Visiting your blog after a long time – too busy with family and work in Kolkata. Have been wanting to check up on you – you have been very quite on the post front – hoping all’s okay Tahmina.

    Very simple way to sweeten up to make a special dessert:)

  3. Yes that does look amazing. I did a pastry tart thing the other day like this but the innards were savory. Problem was I set the oven to grill. So I ended up with a toasted blackened top with soggy uncooked under-bits. A total disaster!

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