Peach Raspberry ‘Tart’by Jo - Thursday, September 5, 2013
As we release new dates and tours for the 2014 season, particularly with our Paris to Lyon Plus! Marseille tour, and welcome in the final bounty of summertime fruits, we present a simple spin on a traditional French tart, sans custard.
While peaches and raspberries are divine on a scoop of vanilla ice cream, this tart may change your mind, or just become a summer evening staple after a satisfying plate of grilled veggies.
- 2 med/large peaches
- 8 oz raspberries
- 1/2 package of puff pastry
- 1 egg, beaten
Preheat oven to 400 degrees Fahrenheit. Slice peaches in 1/2-inch wide slices, mix with raspberries. If desired, sprinkle with granulated sugar. Sweet ripe peaches often don’t need the sugar, but if they are a little on the firm side, feel free to sprinkle away.
Let puff pastry thaw for 30 minutes, roll it out on a greased cookie sheet. Brush with 1/2 of egg wash. Spread out fruit in the center of the dough, fold the edges over the fruit to make a rough crust and to fully envelop the edges of it. Use the rest of the egg and brush over the dough and on top of the fruit.
Cook for 15-20 minutes until the puff pastry is golden brown and cooked fully. Serve immediately.