Brush all over with the apricot glaze, then serve. Ingredients 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed 2-3 peaches 2 tbsp of ginger peach preserves(plain optional) 1 large egg. Once the tart is golden and the fruit has slightly softened, remove to a wire rack (use the baking paper to help) and leave until just warm.If it starts to colour too much, cover loosely with foil. Brush the edges with more egg, then bake on the top rack of the oven for 17-20 minutes until the tart is golden and puffed up at the edges. Brush the pastry border with some beaten egg, then chill for 20 minutes. This is called ‘knocking up’ and encourages the pastry layers to separate and puff up. Place the tart pan on a baking sheet and bake for. Using a sharp knife, tap the edge of the pastry with a horizontal blade. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Add the egg and pulse again until the dough comes together. Roasted peaches 45 yellow peaches, cut in half and stone removed 1 tablespoon honey 1 rosemary sprig, leaves picked 60 ml (14 cup) dry white wine 1. Pulse until the mixture resembles breadcrumbs. Dust the work surface with a little icing sugar and roll out the marzipan to form a rectangular sheet that fits inside the scored pastry. Measure the flour, butter and icing sugar into a food processor.Using a sharp knife and a ruler, lightly score a 3-4cm border into the pastry. Press the blade straight down – don’t drag it or you’ll seal the layers and the pastry won’t puff well. Mix half this mixture with the flour and spread on the bottom of the tart shell. If you want to keep the edges neat, trim them with a sharp knife. Combine pecans, brown sugar and cinnamon. Bring to a boil peach puree along with sugar and vanilla (add more sugar if needed). Roll out the puff pastry into a large rectangle a little thicker than a £2 coin. Turn half peaches into puree, and cut the other half into cubes. Dust a clean work surface with flour and line a baking sheet with baking paper.
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