Ingredients
Scale
- 1 sheet puff pastry (store-bought or homemade)
- 2 large peaches, peeled and sliced thinly
- 2 tablespoons granulated sugar (or to taste)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Optional: A pinch of cinnamon or nutmeg for extra flavor
- Optional: Powdered sugar for dusting after baking
Ingredient Highlights
- Puff Pastry: The key ingredient for these pastries is the puff pastry. It creates that golden, crispy exterior that perfectly complements the sweet, juicy peach filling. You can use store-bought puff pastry for ease, or make your own if you prefer.
- Peaches: Fresh, ripe peaches are ideal for this recipe. The sweet, slightly tangy flavor of peaches adds a refreshing fruitiness that balances the richness of the pastry.
- Granulated Sugar: This is used to sweeten the peaches and help create a syrupy texture when the filling bakes. Adjust the sweetness based on the ripeness of your peaches.
- Cornstarch: The cornstarch thickens the peach juices as they cook, preventing the pastry from getting soggy and ensuring that the filling stays thick and luscious.
- Lemon Juice: A splash of lemon juice enhances the natural flavors of the peaches and adds a bright contrast to the sweetness.
- Vanilla Extract: This gives the pastry a warm, comforting aroma and flavor that complements the peaches beautifully.
Instructions
Prepare the Peach Filling:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the Peaches: Peel and slice the peaches into thin slices, about 1/4-inch thick. Place the peach slices in a medium bowl.
- Make the Filling: In a small bowl, mix together the sugar, cornstarch, vanilla extract, and lemon juice. Sprinkle this mixture over the peach slices and toss gently to coat. This will help thicken the peach juices as they bake.
- Optional Flavor Boost: If desired, add a pinch of cinnamon or nutmeg to enhance the flavor of the peaches.
Prepare the Puff Pastry:
- Roll Out the Puff Pastry: Unfold the puff pastry sheet onto a lightly floured surface. Roll it out slightly to smooth the creases and expand it a little.
- Cut the Pastry: Using a sharp knife or pizza cutter, cut the puff pastry sheet into 6-8 equal squares or rectangles, depending on your preference for size.
- Assemble the Pastries: Place a few slices of the prepared peach filling in the center of each pastry square, leaving a small border around the edges. Dot the filling with small pieces of butter to enhance the richness.
- Fold and Seal: Gently fold the edges of the pastry over the peach filling to create an open-faced tart. Press the edges slightly to seal them and help prevent the filling from spilling out during baking.
- Egg Wash: Brush the edges of the pastry with a beaten egg to give them a golden, shiny finish once baked.
Bake the Pastries:
- Transfer to Baking Sheet: Arrange the prepared pastries on the parchment-lined baking sheet, leaving space between each one.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy, and the peach filling is bubbly.
- Cool: Allow the pastries to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
- Serve: Once cooled, dust the pastries with powdered sugar for an elegant touch, if desired. Serve them warm, either on their own or with a scoop of vanilla ice cream for an indulgent dessert.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 15G
- Carbohydrates: 35G
- Protein: 3G