RUSTIC PEACH TART PUFF PASTRY RECIPES

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PEACH PUFF PASTRY TART WITH ALMONDS RECIPE | BBC GOOD FOOD



Peach puff pastry tart with almonds recipe | BBC Good Food image

Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert

Provided by Lizzie Harris

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 11

plain flour , for dusting
500g block all-butter puff pastry
6 just-ripe peaches (about 700g/1lb 9oz)
140g butter , at room temperature
100g golden caster sugar , plus 1 tsp extra for sprinkling
140g ground almonds
1 large egg
finely grated zest 1 lemon
½ tsp almond extract
2 tbsp sweet sherry or Disaronno (optional)
25g flaked almonds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
  • Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
  • Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
  • Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.

Nutrition Facts : Calories 602 calories, FatContent 41 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 2 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.8 milligram of sodium

RUSTIC SPICED PEACH TART WITH ALMOND PASTRY RECIPE | MYRECIPES



Rustic Spiced Peach Tart with Almond Pastry Recipe | MyRecipes image

When peaches are ripe and juicy, this divine tart from Christy Rost, cookbook author and host of the public television series A Home for Christy Rost, goes together quickly and looks fabulous in a cast iron skillet—perfect for your next picnic or casual gathering.

Provided by MyRecipes

Yield Makes one (10-inch) tart

Number Of Ingredients 14

? cup sliced almonds
1?½ cups all-purpose flour
1 tablespoon granulated sugar
¾ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 8 pieces
3 to 4 tablespoons ice water
¼ teaspoon almond extract
8 to 9 large peaches (about 2 3/4 pounds), pitted and sliced about 1/2 inch thick
¾ cup granulated sugar
1?½ tablespoons cornstarch
¼ teaspoon ground Saigon cinnamon
1 large egg
1 tablespoon water
1 tablespoon turbinado or granulated sugar for garnish

Steps:

  • Toast the almonds: Preheat the oven to 300°. Scatter the almonds in a single layer on a baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes. Remove from the oven and cool completely.
  • Make the pastry: Process the almonds in a blender or food processor until finely chopped. Add the flour, granulated sugar, and salt and pulse to combine. Add the butter and pulse until it resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until the dough comes together and forms a ball around the blades. (Do not overprocess.) Remove the dough from the processor, wrap it in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months).
  • Place a rack in the upper third of the oven and preheat to 375°.
  • Make the filling: Place the peach slices in a large bowl. In a small bowl, stir together the granulated sugar, cornstarch, and cinnamon until well blended. Add the sugar mixture to the peaches, stirring gently.
  • Turn the dough out onto a floured pastry cloth or surface and roll into a 16-inch circle using a floured rolling pin. Fold it in half, transfer to an ungreased 10-inch cast iron skillet, and gently unfold the pastry, fitting it into the bottom of the pan and allowing the excess pastry to hang over the edge. (Don't bother to trim the dough—any unevenness adds to the rustic quality of the tart.)
  • Spoon the peach mixture into the pastry, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping them in soft folds. Take care that the pastry doesn't tear around the edge of the tart or the juices will escape during baking.
  • Whisk together the egg and water in a small bowl. Brush the egg wash over the pastry and sprinkle it with the turbinado sugar. Bake until the pastry is golden brown and the fruit is hot and bubbly, 35 to 40 minutes. Let cool for 1 hour to set the juices and serve warm

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