These steps are optional, but only kind of because it's just so good with the puff pastry tarts. Best served with a sprinkle of powdered sugar and a scoop of vanilla ice cream.This recipe works with many different kinds of fruit! Try it with raspberries, blackberries, apricots, nectarines, plums, etc.I leave the skins on the peaches because I enjoy the extra texture they add and also enjoy saving time, but you can certainly skin the peaches if you prefer them that way.Set a timer while it is thawing to avoid letting it warm up too much. Puff pastry is easiest to work with when still chilled but not frozen.Always let puff pastry thaw completely before using it. ![]() Bake at 400F for 18-20 minutes, until the puff pastry is golden and fluffy and the berries are juicy.Fold the edges of the puff pastry in, as you would with a galette.Place blueberries in the center of each puff pastry, leaving about 1 inch around the center. Place the puff pastry rectangles on a parchment paper-lined baking sheet.In another bowl, mix the blueberries with the other half of lemon juice, sugar, vanilla, and corn starch. In a small bowl, mix together the peaches with half of the lemon juice, sugar, vanilla, and corn starch.Slice into four rectangles (6x8 inches each). Roll it out so that it is 12x16 inches, roughly the size of a half sheet pan. When the puff pastry dough is thawed, place it on a piece of parchment paper or a silicone baking mat.It usually takes about 30 minutes to thaw (double check the recommended thaw time on your package!). Corn starch thickens the juices from the fruit and prevents a soggy bottom.īefore you begin: Take the puff pastry out of the freezer to thaw prior to use.I don't recommend substitution with liquid sweeteners like maple syrup or honey, but white sugar does work. Lemon juice adds a touch of brightness and balances out the sweetness from the peaches and sugar.I usually use the Pepperidge Farms brand. Frozen puff pastry: Find this in the frozen desserts aisle at most grocery stores.If using frozen, I recommend thawing the fruit first. Peaches and blueberries: I use fresh for both, but frozen fruit does work.Did you know that most frozen puff pastry is actually dairy-free? That makes these tarts accidentally vegan.This recipe makes four single-serve puff pastry tarts but can easily be doubled to use an entire box of frozen puff pastry.These peach tarts are ready in just under 30 minutes, with only about 10 minutes of active time.As delicious as peaches and blueberries are on their own, they are somehow even better together!.7 Blueberry Peach Puff Pastry Tarts Recipe features
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