Puff Pastry Peach Tartlets Recipe 425

Steps:

• Gather and measure all the ingredients and remove the thawed puff pastry from the freezer. The puff pastry should unfold easily but still be cold (it is best not to allow it to get to room temperature). Line two, 13" x 9" sheet pans with parchment paper.
• Place one sheet of puff pastry on a slightly floured surface, unfold it, and roll it out gently to about 10" x 12". With a sharp knife (or, with a pizza cutter), trim the edges. Cut each puff pastry sheet into six, equal rectangles (they do not have to be perfect or exactly even). Place the rectangles on the first parchment- paper-lined sheet pan and, with a sharp knife, score a small boarder around each rectangle. Then with a fork, prick each piece several times in the center part of each rectangle to allow the steam to escape while they bake. Do not prick holes in the border.
• Return the pan to the refrigerator and repeat the same with the second sheet of puff pastry to form six more puff pastry tartlet shells. Place the second pan in the refrigerator as well. The puff pastry should chill for half an hour while you preheat the oven and work with the fruit.
• Preheat the oven to 400° F.
• Wash and dry the peaches. Cut each one around the "seam" and twist. Some peaches are "free stone" (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ½" slices and place them in a bowl with the granulated sugar, almond extract, lemon zest, lemon juice. Toss gently to combine.
• Remove the first sheet pan from the refrigerator. Spread some almond meal (if using), over each rectangular piece of puff pastry, leaving a small border (the almond meal will help absorb some of the juices from the peaches and leave you with a crispier crust). Fan 5-6 slices of fruit on top of the almond meal, overlapping slightly each other. Continue with the rest of the fruit, leaving any extra liquid behind, in the bowl and making sure that the border does not become wet (or it will not rise).
• Whisk together the egg and the water. Brush the border lightly with the egg wash and sprinkle with some turbinado sugar.
• Bake each sheet pan, one at a time, for about 15 minutes, rotating half way if necessary, until the pastry is golden and the peaches are tender.
• While the tartlets bake, gently warm the peach or apricot preserves, adding a little water if necessary, to thin it out. Let it cool.
• Glaze the peaches with some of the preserves the minute they are out of the oven and still warm. Let them cool for 10 minutes and serve as is, or, with some vanilla ice cream.

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the peaches: Slice peaches to about 1/2 inch thickness. Coat with brown sugar, lemon juice, ground ginger, ground cinnamon and salt. To make the tartlets: Let the puff pastry sheets thaw at almost room temperature (about 20 minutes). Cut each puff pastry sheet into 9 equal squares. Layer the sliced peaches in the center of each square. Brush edges with melted butter or margarine then sprinkle with turbinado sugar. Bake for 25 to 30 minutes or until golden brown. Allow to cool then drizzle with agave or maple syrup if desired.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
• Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
• Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
• Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.