You can have this on the table in 30 minutes thanks to store-bought puff pastry!
Help Aleteia continue its mission by making a tax-deductible donation. In this way, Aleteia’s future will be yours as well.
*Your donation is tax deductible!
When your need for something sweet just will not be satisfied by store-bought desserts, get some store-bought puff pastry, and you can have a fruit tart on the table in 30 minutes!
Thank goodness someone came up with a puff pastry you can simply buy. A good one should be made with butter instead of palm oil, so check carefully. I don’t recommend making one from scratch at home unless you are very ambitious and you have lots of time. This tart is best served with a good dollop of vanilla ice cream. It’s a quick and delicious recipe. Enjoy!
Read more:
The perfect low-fat lemon pie recipe
Puff Pastry Peach Tart
Ingredients
One sheet puff pastry
Few peaches
1 egg
1 Tbsp. lemon juice
1 Tbsp. brown sugar
Lemon thyme – optional. You can also use regular thyme if you like.
Chopped unsalted pistachio nuts
Heat the oven to 430F. Line the tart form with parchment paper. Cut the peaches into 1/4 inch slices and sprinkle them with lemon juice, set aside. With a knife, carefully trace a border in the puff pastry an inch from the sides of the pan, making sure you don’t cut all the way through. Using a fork prick all over the center of the dough, so it doesn’t puff up during baking. Arrange the peach slices on the pastry inside the border, sprinkle with sugar — and thyme leaves, if you’re using them. Mix the egg with one tablespoon of water, beat together, and use the mixture to paint the edge of the tart. Bake in the preheated oven for 15 to 17 minutes, or until the edges are golden. After baking, sprinkle with pistachios. Serve with ice cream. Enjoy!
Read more:
Easy strawberry-watermelon popsicles to make with the kids
This article was originally published in the Polish edition of Aleteia, and has been translated and adapted here for English speaking readers.
