Today I found in the freezer a sheet of puffed pastry wanting to become a tart. A spicy sultry summertime white peach tart. In the liquor cabinet I found ginger brandy and from the spice drawer I grabbed Chinese 5 spice – perfect! I did however encounter one little mishap. I got busy with the kids and over-thawed my puff pastry. Unable to separate the layers to unroll it, I ended up just rolling it into a larger rectangle and that seemed to work okay, though it was little doughier than I would have preferred.
Recipe: Spicy Peach Tart
- 1 Sheet Puff Pastry
- 4 White Peaches
- 1/4 cup Ginger Brandy
- 1/4 tsp. Chinese 5 Spice Powder
- 2-3 tbsp. Brown Sugar
- 1 tbsp. Unsalted Butter
- Pre-heat oven to 400.
- Thaw the puff pastry on the counter for about 40 min.
- While puff pastry is thawing, slice the peaches thinly and gently combine them with the ginger brandy in a medium sized bowl.
- Cover and let sit while the puff pastry thaws.
- Roll out the puff pastry and cut into 4 squares for mini-tarts or 2 rectangles for larger tarts. I made one larger rectangular tart.
- Turn up the 4 sides of each tart about a quarter inch to form a small wall around the tart. Use a little water to seal and pinch the corners together. Place the tarts on a baking sheet lined with parchment paper.
- Lightly sprinkle the bottom of each tart with brown sugar.
- Add in the Chinese 5 Spice powder to the peach and ginger brandy mixture and gently combine.
- Working with one peach slice at a time, layer them side by side in two rows at the bottom of the tart. The peach slices should overlap one another.
- Sprinkle a thin coating of brown sugar over each tart and dot with the butter.
- Bake in preheated oven for 25 minutes.
- Serve with a dollop of crème fraiche or better yet Crème Fraiche Ice-Cream.
Number of servings (yield): 8
Meal type: dessert