2/16/2024 0 Comments Peach tartlets recipe![]() Fan 5-6 slices of fruit on top of the almond meal, overlapping slightly each other. 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). Remove the first sheet pan from the refrigerator.Cut them in ½” slices and place them in a bowl with the granulated sugar, almond extract, lemon zest, lemon juice. Some peaches are “free stone” (see note below), and, by twisting the two halves, should separate easily from the pit. Cut each one around the “seam” and twist. The puff pastry should chill for half an hour while you preheat the oven and work with the fruit. Place the second pan in the refrigerator as well. 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.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. Place the rectangles on the first parchment- paper-lined sheet pan and, with a sharp knife, score a small boarder around each rectangle. ![]() Cut each puff pastry sheet into six, equal rectangles (they do not have to be perfect or exactly even). With a sharp knife (or, with a pizza cutter), trim the edges. Place one sheet of puff pastry on a slightly floured surface, unfold it, and roll it out gently to about 10” x 12”.Line two, 13” x 9” sheet pans with parchment paper. The puff pastry should unfold easily but still be cold (it is best not to allow it to get to room temperature). Gather and measure all the ingredients and remove the thawed puff pastry from the freezer.This is a simple dessert recipe that even a novice baker can attempt with confidence there is nothing difficult about it! Make some of these Easy Summer Puff Pastry Peach Tartlets for the coming Labor Day weekend and you are sure to make everybody happy! □ Once the tartlets cool down a bit, you can serve them plain, or, with some vanilla ice cream! Bake until golden brown and glaze the fruit with some warmed peach or apricot preserves.Arrange the peach slices on the puff pastry, brush with an egg wash, and sprinkle the edges with sugar.Toss the peaches with sugar and lemon zest.Cut puff pastry into six equal rectangles, arrange them on baking sheets, prick them, and them return to the refrigerator.Remove the puff pastry from the refrigerator and wash the peaches. How to make the Easy Summer Puff Pastry Peach Tartlets in Six Steps ![]()
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