Monday, September 29, 2014

Peach + Raspberry Tart


Even though the summer is officially over, I felt the need to soak up the last of those fuzzy fruits I love so much: peaches. I learned this recipe from my boss, who is an incredible cook and I've been fortunate to learn so many recipes from her, with this being my favorite. It's simple and rustic, which I love because I'm definitely not good at fancy desserts, and it doesn't require too many ingredients or too much time! And, of course, you can substitute the fruit and jam for other ones, so it's easily adaptable. I love the peach & raspberry combo personally.

 Ingredients / /
- One package of frozen pastry puff dough (I like the DuFour brand, but I'm sure any other kind will do)
- Six peaches (depending), sliced thin, lengthwise
- Butter (to coat your baking dish with before you fill it)
- Raspberry Jam
- One egg, beaten, and brushed on the puff pastry around the edges before baking
- A couple pats of butter to place on the tart before it goes in the oven (I say a few tablespoons or one tablespoon divided into two pieces)

Optional / /
- Brown sugar to sprinkle on your peaches and a squeeze of lemon before the jam goes on top

 Step One:
- Before you do anything, you should preheat your oven to 375 degrees fahrenheit and take your puff pastry out of the freezer to thaw a little

Step Two:
- Slice up your peaches thin and place them in a bowl, put to the side


Step Three:
- Start prepping your puff pastry dough. This part is the most challenging! The puff pastry that I buy is very tricky to disassemble in one piece because it's folded into a square divided by thin pieces of wax paper. If yours is like mine and it breaks, you can always press it back together in your dish. Notice I have no photo of this step.. it was not a pretty sight!

Step Four:
- Butter your dish with the stick of butter that you took out of the fridge. Don't forget to rub the butter all along the sides as well as the bottom as you don't want anything to stick!

Step Five:
- Place the puff pastry down gently into your baking dish, pressing down so that it is in an even layer. If your edges are super long, just let them fold up and out of your baking dish (that always happens with mine)

Step Six:
- Place the peach slices next to each other and keep placing them down until there is no room left. I like to place them facing the same direction because it looks pretty that way, but you can do it however you want! Don't leave any space. The more slices, the better!


Step Seven:
- Spoon dollops of jam over your peaches. Before doing this, you can sprinkle some brown sugar all over and a squeeze of lemon to help them stay moist and get a little extra sugary in the baking process :)

Step Eight:
- Take the egg, scramble it up in a bowl, and using a pastry brush (or your fingers, that works too!), brush the outside of your puff pastry dough not missing an inch. This step helps your puff pastry to get golden brown while baking.

Step Nine:
- Place your tart in the oven. You should keep it at 375 and time it for 30-35 minutes depending on your oven. It can vary!


Step Ten:
- The tart is usually done when the peaches are bubbling and the crust is a golden brown. Take it out and let it cool.

And then enjoy! You can take a scoop of your favorite ice cream (I like vanilla), and eat it with that, or maybe even with some whipped cream, or just eat it by itself. It's one of my favorite desserts and I hope you all like it!




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