peach tart

A sweet and savory puff pastry tart baked with peaches, brie and prosciutto then drizzled in honey and a syrupy balsamic reduction.  Its simple and amazing.&nbsp;

Peach, Prosciutto &amp; Brie Puff Pastry Tart

puff pastry

peaches

prosciutto

round of brie ((at least 6 inches across))

tbsp honey

tbsp balsamic reduction

Cut the peaches in half, take out the pit and then cut into 1/4 inch slices. Set aside.

Preheat your oven to 350 degrees.

Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray. Repeat with the second half of puff pastry. (trust me, you will want four of these).&nbsp;Using the knife, score the edges of the puff pastry about 1/2 an inch from the edge all the way around.

Cut the round of brie in half and then cut off all the wax around the edges (unless you like to eat that part). Cut the cheese into 1/4 inch thick slices.&nbsp;First lay the brie on the tart evenly spaced. Don't cover the whole pastry, leave some room in between slices.

Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the proscuitto slices up with you hands and place on the tart. &nbsp;Drizzle 1 tbsp the honey on top of each tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.

Remove the tart from the oven, drizzle with 1 more tbsp of honey and 1 tbsp of the balsamic reduction on each tart.&nbsp;Cut into pieces and serve right away.

Sweet and simple peach puff pastry tarts tossed with wild honey and a hint of vanilla. This easy summer dessert stars juicy, fresh peaches, and takes advantage of store-bought frozen puff pastry. Recipe from forkknifeswoon.com

Mini Peach Puff Pastry Tarts with Honey

peaches, halved, pitted and thinly sliced ¹

Tbsp pure honey

tsp pure vanilla extract

Tbsp demerara sugar (or sanding sugar)

Preheat the oven to 400 ℉. Line a large sheet pan with parchment paper. Set aside.

Lay out the puff pastry onto a clean, lightly floured work surface. Using a sharp knife or pastry wheel, cut the puff pastry into 12 equal squares. Transfer the squares to the prepared sheet pan.

In a medium mixing bowl, toss the sliced peaches with the honey and vanilla.

Layer the peach slices on top of the puff pastry squares, leaving about a 3/4″ border around the edges. Sprinkle with the demerara sugar, if using.

Bake until the crust is golden and the peaches are tender, about 15-17 minutes. Transfer to a baking rack to cool for 5 to 10 minutes before serving.

Serve warm with vanilla ice cream, fresh whipped cream, a dusting of powdered sugar, or a drizzle of simple vanilla icing. Enjoy!!

By the time I got around to making these tarts, the peaches were long gone from the market.
But they were fabulous with apples and a drizzle of maple syrup instead!

Its peach season I wanted to make something with peaches. And these are absolutely delicious! So happy with this recipe!

These were so simple and so beautiful! Thank you for sharing this perfect seasonal fruit dessert. These tartlets will be “go to” dessert to treat and impress. I can’t wait to try other toppings. Excellent share. Thank you #forkknifeswoon

Am I suppoded to roll out the pastry? I've never worked with puff pastry before.

Supposed*
Also, is an egg wash recommended?

This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. While this recipe contains several component parts all of them can be made ahead and the tart assembled on the day of serving.

Caramelized Peach Tart with Brown Sugar Crumble

all-purpose flour (140 grams)

cake flour (25 grams)

unsalted butter, cold

baking powder

milk, hot* (1 cup less 2 tablespoons)

sugar (65 grams)

all-purpose flour (17 grams)

vanilla

heavy cream

*Whole milk

water

corn syrup

sugar (42 grams)

almond flour (70 grams)

powdered sugar (70 grams)

simple syrup from above

almond extract

all-purpose flour (45 gramsrams)

dark brown sugar, packed (65 grams)

salt

unsalted butter, cold (45 grams)

almond paste (60 grams)

peaches*

butter (58 grams)

sugar (100 grams)

amaretto liqueur**

To make in a processor:   Place the flours and baking powder in the food processor.   Process to mix briefly.  Place the butter in a circle over the flours.  Process until finely cut in.  Add the sugar; process briefly.  Add the egg and yolk and process until a ball forms.

To make in a mixer:  Combine the flours, baking powder and butter in mixer bowl. Beat with the paddle attachment until the butter is cut in very finely.  Add the sugar; mix briefly.  Add the egg and yolk; mix on medium speed until it comes together in a ball.

Spray only the center bottom of the pan only with a releasing spray.

Save a small piece of dough about the size of a large marble in case the crust needs to be patched.  Divide the remaining dough in half (175 grams or 6 ounces).  Divide one piece in half again (85 grams or 3 ounces).  Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.  Lay against one half edge of the pan.  Repeat with the other quarter, overlapping the pieces slightly. Press into the side of the shell, sealing the two pieces together. 

Flatten the remaining half of the dough into a circle.  Place it in the bottom of the pan.  With the heel of your hand, press the dough outward toward the edge.  Continue to work the dough outward with your fingers and lastly, seal the seam.  Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.  

Prick the tart bottom with a fork.  Place on a baking sheet and bake for 12 to 15 minutes if partially baking or 18 to 22 minutes until a rich golden brown if fully baking.  Cool; fill and finish as directed.

If cracks appear, use the reserved dough to patch them with a small spatula while the pastry is hot.  There is no need to bake it again.

The unbaked pastry shell can be made several months in advance, frozen in its pan, and wrapped well in foil.  Bake as directed adding a bit more time to account for the freezing.  Cool before using.

9&quot; Pastry Shell -  please see photos for making the shell at Almond Raspberry Tart.

Whisk the egg yolks and sugar together in a bowl.  Whisk in the flour.

Add the milk slowly, whisking well and scraping the corners of the bowl with a rubber spatula to make sure all of the egg yolk mixture is incorporated.

Strain the mixture into a saucepan and place over medium heat.

Stirring constantly, bring to a boil.  Boil for 1 minute.  Remove from the heat and add the vanilla.  Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and let it cool.  Refrigerate overnight to chill or it can be frozen for several months.  Thaw in the refrigerator where it can be held for 3 or 4 days.

When ready to use, whip the cream to medium stiff peaks.   Remove to a bowl.  Place the pastry cream in the mixing bowl and beat with a paddle until smooth.  Fold in the cream.

Pastry Cream - step by step photos can be found on Pastry Cream using the ingredients in this recipe.

Simple Syrup:  Combine the water and corn syrup in a small saucepan.  Add the sugar and stir to combine.  Bring to a boil oil and boil for 2 minutes. Remove from the heat and cool.

Almond Paste:  Combine the almond flour and powdered sugar in the processor bowl.  Process briefly to mix well.

Combine the simple syrup and almond extract.  Stir well.  Pour over the dry ingredients in the processor in a circle.  Process until it just starts to come together.  However, it should come together when a small amount is pinched.  If it is too dry, add more simple syrup very sparingly, just a a teaspoon at a time.  If too wet, add a bit more almond flour.

Combine the simple syrup and almond extract.  Stir well.  Pour over the dry ingredients in the processor in a circle.  Process until it appears like sand.  However, it should come together when a small amount is pinched.  If it is too dry, add more simple syrup very sparingly, just a bit at a time.  If too wet, add a bit more almond flour.

Pour it our onto a work area and push it together.  Knead it several times; then shape into a log.  Wrap in film and refrigerate for about an hour.

This can be made a week ahead and refrigerated or frozen for months well wrapped.  Thaw to use.

Almond Paste - see step by step photos at my post Almond Paste.

Preheat oven to 350°F. Line a baking sheet with parchment paper.  Set aside.

Place everything in the processor bowl and pulse just until crumbly.  Do not overprocess.  You want fairly large crumbs. 

Spread the crumbs out.  Bake about 7 to 10 minutes or until golden.

If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot.  Cool.  If the crumbs are too big, smash them between your hands.

Store in an airtight container at room temperature. for up to a week at room temperature.  Try not to eat them.

Baked Brown Sugar Crumble

Peel the peaches or blanch them in boiling water to loosen the skin.  My preferred way to place them in boiling water for 30 seconds or more until the skins will slip  off.  The riper the peach, the easier the skin comes off.  Run  under cold water and just pull the peels off.  For a complete discussion of peaches with photos, please see my post All About Peaches   

Cut the peaches in about 1/2&quot; pieces. They shoudn&#39;t be too thin or they will reduce in size as they cook.

Place the all the ingredients except the peaches in a skillet large enough to hold the peaches.Bring to a boil and  boil  for several minutes to reduce the mixture. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened.

Cool Completely.   This may be made a day or two ahead and stored in the refrigerator.

Caramelized Peaches

If the tart shell has not been baked, bake it now and cool it completely.

After combining the pastry cream with the whipped cream, Spread it into the bottom of the baked tart shell.

Spread the caramelized peaches over the pastry cream and top with the brown sugar crumble.

If you wish to finish the tart with powdered sugar, cut strips of paper about ¾&quot; wide.  Arrange them on top of the tart. Sprinkle heavily with powdered sugar.  Carefully remove the paper strips.

Store the tart in the refrigerator.  Allow the tart to sit at room temperature for about 20 to 30 minutes to take the chill off.

Assembly

Every recipe his lady shares is amazing!   Never a flop!

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