Friday, August 4, 2017

Rosie Makes A Peach Tart.

 “The walls were wet and sticky, and peach juice was dripping from the ceiling. James opened his mouth and caught some of it on his tongue. It tasted delicious.”
Roald Dahl, James and the Giant Peach

I'm loving the peaches we're getting now.
They're sweet, juicy, and delicious.
Not to mention wet and sticky.

Today, I'm making a peach tart.

Rosie's Peach Tart
2 peaches
heaping tablespoon of brown sugar
1 tsp flour
¼ tsp vanilla
1 5 x 8 sheet puff pastry
1 egg white
1 TB turbinado sugar
2 tsp cinnamon
1 TB wildflower honey, made from bees who live about ½ mile away and have feasted in my yard

Peel and chop the peaches.  Sprinkle them with the brown sugar, flour, and vanilla extract. Combine.

Roll out a piece of puff pastry on parchment paper. 
I had some odd pieces of puff pastry leftover from something or other and I pieced them together and rolled them out until I had a 5" by 8" rectangle.  This is not an exact science.  Go with whatcha got.

Spoon peach mixture onto the puff pastry leaving ¼" border.  Pull up edges of puff pastry over peaches.  Find some leftover pieces of puff pastry and cut into ¼" slices.  Apply to top of peach filling like lattice work.

Brush pastry with egg white, then sprinkle with a turbinado and cinnamon mixture.
Drizzle with honey.

Bake in a 350° oven for 20 minutes or so, or until pastry is golden brown.

Serve warm with Rosie's Peach Ice Cream.

Ready for the oven.

Serve nice and warm with ice cream.


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