Updated: Nov 29, 2020
When peach season begins, I am the first to rush over to the fruit market to collect crates of peaches. It's a delicious fruit, full of vitamins and fantastic for your skin. I make poached peaches at the beginning of the season then we freeze them in batches to eat them cold all year round. I also make peach tarts, pies, crumbles and cobblers.
This recipe came to me when I had unexpected guests coming over and an hour to prep for dinner and dessert, so I came up with this dessert. It was a simple dessert that really let the peaches speak for themselves.
Preparation time 20 minutes
Cook Time 30 minutes
Yields 1 tart
1 sheet puff pastry- fresh or from frozen
3 peaches- peeled and sliced
3 Tablespoons soft brown sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
1 Egg and 1 Tablespoon milk- for egg wash
Preheat the oven to 170c. line a cookie sheet with parchment paper, then unroll the puff pastry sheet onto the paper. Set aside
Combine the peaches, sugar, flour and cinnamon in a bowl. Give it a toss, making sure you don't break the peaches in the process. Set aside to macerate for 10 minutes. You want the flavours to infuse and develop in that time.
Using a knife, score a 1 inch border around the outer edge of the puff pastry sheet. We will want to fill only the middle of this area.
Prick the middle area with a fork. This will stop the puff pastry from rising In the oven.
Arrange the peaches on the puff pastry sheet, within the bordered area.
Brush the edges with the egg wash.
Bake in the oven for 30 minutes until golden brown.
Serve with a scoop of ice-cream or vanilla custard.
- The peaches can be replaced with any fruit, like mixed berries, strawberry, or even mangoes.