Friday, August 10, 2012

Peach Tart

  • 1 sheet frozen puff pastry dough (half a 17.3-ounce package), thawed 20 minutes
  • 2 cups fresh sliced peaches (from 6 to 8 medium-size peaches)
  • 1/3 cup sugar, reserve 1 tablespoon of sugar for the topping
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter
  • Vanilla ice cream, for serving
  1. Place a rack in the center of the oven, and preheat the oven to 400 degrees.
  2. Place the puff pastry sheet on an ungreased baking sheet and set aside.
  3. Peel and slice the peaches. Place the sliced peaches, sugar, and cinnamon in a small bowl and stir to combine. Spoon the peaches into the center of the puff pastry, leaving a 1-inch border around the edges. Dot the top of the peaches with butter. Gently fold the edges of the puff pastry up around the peaches. Sprinkle the pastry and peaches with the reserved 1 tablespoon sugar.
  4. Bake the tart until the pastry puffs up around the edges and is well browned, 28 to 32 minutes. Remove the tart from the oven and let cool slightly, about 5 minutes. Slice the tart into rectangular pieces. Serve the tart in shallow bowls with ice cream.

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