Using a sharp knife, tap the edge of the pastry with a horizontal blade. Dust the work surface with a little icing sugar and roll out the marzipan to form a rectangular sheet that fits inside the scored pastry.Using a sharp knife and a ruler, lightly score a 3-4cm border into the pastry.Press the blade straight down – don’t drag it or you’ll seal the layers and the pastry won’t puff well. If you want to keep the edges neat, trim them with a sharp knife. Roll out the puff pastry into a large rectangle a little thicker than a £2 coin. Dust a clean work surface with flour and line a baking sheet with baking paper. Heat the oven to 220☌/200☌ fan/ gas 7.Retrieved from NOTE: If you found my article helpful, I invite you to follow me on Twitter, Instagram and Facebook, or subscribe below for updates (I'll email you new essays when I publish them). Cool on a rack and serve piping caliente! It’s also delicious cold with hot morning café! bake in a 400☏ for about 60 minutes or until it is golden brown. brush the pleated border of the pastry with the egg wash and sprinkle with the coarse sugar.ĩ. The eggwash border you painted will make the pleats adhere.Ĩ. fold the edges over the fruit, pleating as you go along. add the peaches on top of the cake crumbs, leaving the border uncovered, thenħ. sprinkle the cake or pancake crumbs on the puff pastry, but leaving uncovered a 2″ border all around.Ħ. whisk together the egg and milk to make an eggwash and, using a brush, paint a one-inch rim of egg wash all around the puff pastry dough.ĥ. mix together the granulated sugar and the nutmeg and then add them to the peaches and toss until fully combined.Ĥ. place it on a parchment lined cookie sheet or pan.ģ. on a floured surface, roll out the puff pastry dough to 1/8″ thickness and cut out an 11″ circle.Ģ. Buy a frozen high quality puff pastry like Dufour, Trader Joe’s, other)ġ. Peach Tart Recipe: (makes one 10″ tart)ġ ½ lb Peaches, peeled, pitted and sliced into ¼ inch slicesĢ ounces granulated sugar (this measures just a bit less than 1/4 cup)ģ/4 cup cake crumbs (you can use a crumbled pancake if you want)ġ0 ounces puff pastry (Making puff pastry is easy but time consuming and for another blog. I make the classic peach tart using puff pastry instead of pie dough. As we debate and cheer for continuing research about this ancient fruit, let’s just enjoy these Texas peaches (no offence, Georgia). I don’t doubt at all the China, Iran, Roman, European record. This places doubt on the accepted view that peaches, having originated in China and taken via Iran to the Mediterranean and Europe were thereafter brought to the Americas by Spaniards. America tends to indicate quite strongly that they were a traditional crop with the Native Americans long before Columbus.” (Kuchinsky, 2002) Highway Peach Vendor, Fairfield, Texas In fact, “this great diversity of peaches in N. However, they also attest, in their notations, that the newly arrived settlers into the US thought that peaches, being so abundant, were a native fruit. They are the ones who document that peaches arrived in the US in 1600’s. The point I’d make is that Mayan, Aztec and other written documents were burned, destroyed by the arriving Europeans who then wrote their own notations from their perspective. Whoa, I hear you saying, peaches are from Europe! Here’s where I’m happy to enjoy this peach tart with my academic food anthroplogist friends to foster new knowledge. Add Native American peaches and, once again, a beautiful marriage: French pastry genius with delectable indigenous flavor. The rustic French peach tart is belovedly famous world-wide.
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