Thursday, August 9, 2007

Peach Tart

The Ontario peaches were on special (and therefore in season) all over town this week. With a full box, I really had to find something to do with them. So, while going through Alain Rayé's cookbook La Régalade, I found a recipe for an apricot tart. Peaches...apricots...I figured they were interchangeable. Pluse the recipe looked so darn good.

I had to run around to find frozen puff pastry. But the end product was so easy to make and really showcased well the deliciousness of the peach.

For the recipe, you can either cut a sheet of puff pastry or make individual squares as I did above. Once the puff pastry has thawed - if you're using the frozen variety - prick the dough with a fork and place in the refrigerator for about 10 minutes. Meanwhile, sliced the peaches or apricots in half and remove stone. You then have the option of cutting them into fans as I did above or simply cook the halves as is.

Preheat oven to 325 degrees.

Take out the dough fromt he refrigerator and push the cut fruit lightly into the dough. You then sprinkle with salted butter (about 2 tbsp per half fruit) and sugar (also about 2 tbsp per half fruit). Place in over and bake for about 30 minutes or until the dough is puffy and golden.

Serve warm or cold with vanilla ice cream. Simple and delicious.

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