Peach Tarts


1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed

3 large peaches

1 Tablespoon fresh lemon juice

1 large egg

Confectioners’ sugar, for dusting

Preheat the oven to 425, then line a baking sheet with parchment paper.

In a bowl, toss peaches with lemon juice.

Unfold the puff pastry onto the baking sheet.

Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry).

Prick the pastry all over with a fork.

Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.

In a bowl, whisk together the egg with 2 teaspoons water.

Brush the egg-wash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed.

Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
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