Recipe: Fresh peach tart with puff pastry and almond cream
Some time ago I brought this tart with puff pastry, fresh peaches and almond cream to a picnic on the beach.
It is extremely easy to make and also very quick (provided you already have some spare puff pastry)! But the reason I chose it was that it is also perfect to carry in “extreme conditions” (e.g. to a beach with no cooler nor proper container) 🙂
It is best served warm, but it can even be stored at room temperature and it’s a tasty way to eat fruits in summer.
(Recipe adapted from the book “On baking”)
Fresh peach tart with almond cream
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Ingredients
| 150g | Puff pastry |
| 150g | Almond cream |
| 3 | Fresh peaches or nectarines |
| 30g | Unsalted butter (melted) |
| 15g | Powdered sugar |
| Powdered sugar (as needed) |
Directions
1
Pit the peaches and cut them in thin slices
2
Roll out the puff pastry into a rectangle (or a strip, if you prefer) the size of your pan. The amount of puff pastry in the ingredients is indicative. Lay the dough on the pan lined with parchment paper (and cut the edges if necessary).
3
Using a large plain tip, pipe four rows of almond cream down the length of the puff pastry. Leave a 2cm margin along both edges of the dough.
4
Arrange the peach slices over the cream, overlapping slightly. Brush the peaches with the melted butter and sprinkle the sugar over them.
5
Bake at 200° for 20-30 minutes, until the dough and peaches are lightly browned. Serve warm, dusted with more powdered sugar.
Note
- You can serve this tart with a scoop of vanilla ice cream, for example, to create a nice contrast of temperatures for this dessert
- Your fruits must be quite ripe as this will enhance the flavour of the finished tart
- Don't exaggerate with the almond cream as it might cover the flavour of the fruits (i.e. pipe less cream than in my picture!) 🙂
