#PUFF PASTRY PEACH TART FULL#
#PUFF PASTRY PEACH TART PLUS#
#PUFF PASTRY PEACH TART SERIES#
#PUFF PASTRY PEACH TART FREE#

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you.Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.Fold flaps of dough over the butter package so that it is completely enclosed.Replace butter package on the center square.Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long do not touch the raised square in the center of the dough.Using a paring knife or bench scraper, lightly score the dough to outline the butter square remove butter, and set it aside.

Remove butter package from refrigerator, and place it in the center of the dough round.

Using a rolling pin, gently roll dough into a 9-inch round.

Remove dough package from refrigerator, and place on a lightly floured work surface.

Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.

Using your hands, shape butter package into a 6-inch square.

Repeat process two or three times, or until butter becomes quite pliable.

Replace top sheet of paper, and pound again until butter is about A inch thick.

Remove top sheet of paper, and fold butter package in half onto itself.

Top with another sheet of paper using a rolling pin, pound butter to soften and flatten to about 1/2 inch.

Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour.

Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper.

Wrap tightly, and place in refrigerator to chill 1 hour.

Pat dough into a rough ball, and turn out onto a piece of plastic wrap.

Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds.

Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together.

Form a well in center of mixture, and pour the water into well.

Scatter butter pieces over the flour mixture using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.

Make the dough package: In a large mixing bowl, combine both flours with the salt.

#PUFF PASTRY PEACH TART PLUS#

One sheet of store bought puff pastry(rolled out to be 9 by 16-inch) OR one 9 by 16-inch rolled out puff pastryģ cups all-purpose flour, plus more for work surfaceĤ tablespoons unsalted butter, cut into 1/2-inch pieces, well chilledġ 3/4 cups (3 1/2 sticks) unsalted butter, well-chilledįor the Saint Honore Cream (Rapid Chiboust or Diplomat Cream):ġ envelope (2 1/4 tsp) unflavored gelatin Mini Bailey’s Irish Cream Mocha Cheesecake Tarts It’s a great day to buy my cookbook Holy Sweet! Want More Tart Recipes?

#PUFF PASTRY PEACH TART FREE#

So feel free to use whatever fruit you like best. While I used peaches, this recipe works great with any fresh fruit.

It’s better than straight pastry cream in my opinion. If you have never had diplomat cream you are going to love it.

#PUFF PASTRY PEACH TART FULL#

The recipe I give here though is for full puff pastry. So you are going to look at the recipe and go wow, that’s too involved.Īnd I’m not going to lie…it takes a while.īut you can take a shortcut and just use store bought puff pastry. I doubt the Cup will be making its way back to Canada this year.

#PUFF PASTRY PEACH TART SERIES#

Stay inside and watch the Stanley Cup Playoffs.Īnaheim is winning the series by the way, just as I predicted. It’s a beautiful sunny day out here in the Pacific Northwest, so I am going to take full advantage of it and do what I love best when it is warm outside. You could get fancy and do a variety of fruits if you so desired.īlueberries, kiwi, peaches, raspberries and strawberries are what I see most often. You don’t need to use peaches, any fruit would do. Other than feeling guilty about being a little like the evildoer Sandra Lee over on the Food Network, this tart turned out very tasty. The need to clean out my refrigerator and my freezer had me come up with this tart. Jump to Recipe This Puff Pastry Peach Tart has a puff pastry base, creamy diplomat cream, fresh peaches topped with apricot jam and sliced almonds.

Puff pastry peach tart