PUFF PASTRY PEACH TART RECIPES

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.

Steps:

• Preheat the oven to 425F (220C).
• Slice the peaches in thick slices (about 8 to 10 slices per peach). And toss in a bowl with 1 tablespoon of sugar, cinnamon (if using), and the lemon juice.
• Unfold the puff pastry on a baking sheet lined with parchment paper.  And sprinkle the dough with some sugar (about 1 tablespoon or to taste). 
• With a pointy knife score a border of about 1/2 inch from the edges (i.e. cut but not all the way through the dough). And prick the middle part with a fork. 
• Arrange the peach slices (random or lined up in three raw) inside the border. 
• Brush the edges with some milk or egg wash (one egg mixed with one tablespoon of water). 
• Bake at 425F for about 15 minutes, or until golden and puffy at the edges. 
• Dust with powdered sugar and serve. You can cut into 9 small squares or 4 larger ones.