Peach Tart in Puff Pastry
This simple apricot or peach tart recipe is perfect for making single tarts—or serving a crowd. It also works great with apricots or pears.
Ingredients
- 1 sheet puff pastry a Pepperidge Farm 1.1 lb package contains two sheets
- 3 peaches approx. or 6-12 apricots, sliced, peeling not needed
Sugar Topping (see note for individual tart instructions)
- 2 tablespoons flour
- 1/2 cup sugar
- 2 tablespoons butter or margarine
Instructions
- Preheat the oven to 400 F.
- Mix together the sugar topping ingredients using a fork or your fingers until it looks like coarse sane.
- Cut puff pastry sheet into six tart-sized pieces. If needed, lightly roll it on parchment to even out the edges.
- Score partially through each puff pastry piece about 1/3 in from the edge on all four sides. Make fork pricks in the center rectangle. This, plus the weight of the peach or apricot slices will hold down the center but allow the sides to puff up.
- Layer with slices of overlapping fruit keeping the outer 1/3 inch section clear.
- Top the fruit with the sugar mixture. Try to keep it mostly on the fruit but it’s okay if you get a little on the outside crust.
- Slide the parchment with the pastries onto a cookie sheet. Bake for about 15 minutes until there is bubbling syrup around the fruit and the pastry is golden. Cool on a wire rack.
Notes
For a single tart, mix 1 teaspoon flour, 1 teaspoon butter and 1 Tablespoon sugar
Nutrition
Calories: 175kcal
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