If you haven't noticed, I love fruit pastries. We tried to mix it up and go with peach and blueberry and it was delicious. I had some puff pastry in the freezer, we had some fresh peaches from my parents house and sprinkled some blueberries on top and it came out beautifully. We made a royal icing drizzle and topped it with ice cream. It was the perfect treat!
Ingredients:
1 sheet of Puffed Pastry
1 large Egg
1 tbsp Water
3 large Peaches, thinly sliced
1 1/2 cups fresh Blueberries
1/4 cup granulated Sugar
1/4 tsp Salt
1/4 tsp Cinnamon
1 tsp Cornstarch
1 cup of Powdered Sugar
1 tsp Vanilla Extract
2 tbsp of Milk
Instructions:
Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
In a small bowl combine the egg and water; beat until well combined; set aside.
Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
Unfold the puffed pastry and place on the prepared baking sheet.
Layer the peaches evenly on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
Lightly brush exposed pastry crust with egg wash.
Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
In a small bowl combine the powdered sugar, vanilla, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the tart right before serving.
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