This tasty recipe was developed for us by Betty Binon from Stems and Forks.
It’s hard to find fault with a recipe that combines frozen puff pastry with fresh, seasonal fruit. While easy enough for a busy weeknight, this dessert will also impress your weekend guests with minimal effort on your part. Feel free to swap nectarines for the peaches, if desired.
- 1 frozen puff pastry sheet, thawed
- 4 ounces cream cheese, softened at room temperature
- 3 tablespoons + 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 egg beaten for pastry sheet egg wash
- 3 medium ripe local Ontario peaches
- 1 tablespoon turbinado sugar or brown sugar
- 1/2 cup sliced almonds
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- Preheat the oven to 400°F and line a baking sheet with parchment paper; set aside.
- Take the thawed puff pastry sheet and gently roll out onto lightly floured counter until sheet is about 12 inches by 14 inches.
- Score a 1-inch border around the edge of the puff pastry. Transfer to a the prepared pan.
- In a stand mixer fitted with the paddle attachment, beat together the cream cheese, 3 tablespoons of powdered sugared and vanilla extract until cheese is light and fluffy, about 1 minute.
- With an offset spatula, spread the cream cheese onto the puff pastry within the scored border; Transfer to fridge to chill for a few minutes.
- Wash and dry the peaches. Half them, remove the pits and cut into 1/4-inch thick slices.
- Layer the slices of peaches onto the puff pastry sheet in the design of your choice. Sprinkle the peaches with the turbinado sugar and brush the egg wash over the scored edge; sprinkle with the sliced almonds.
- Bake for 25 minutes, or until centre bottom of the puff pastry is golden. Check by using a heat proof spatula and gently lifting one corner at about 23 minutes.
- While the tart is cooling (about 5 minutes), prepare the icing by mixing the remaining 1/2 cup powdered sugar and maple syrup together. Drizzle the icing over the tart while it's still slightly warm. Alternatively, you can drizzle once the tart has completely cooled for a hardened icing.
Tip: To ripen peaches, place them in a loosely closed paper bag. Leave them on your kitchen counter for a few days. To speed up the process, add an apple or banana to the bag.
Recipe by Betty Binon for Produce Made Simple.