Peach and Raspberry Tart
Peach and Raspberry Tart
Rating: (1 rated)
Recipe Yield: Serves 4
1 sheet frozen puff pastry, thawed
2 tablespoons apricot preserves
3 medium peaches, halved, pitted, and thinly sliced into half-moons
1/3 cup (50 grams) fresh raspberries

2 teaspoons sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

Unroll the puff pastry onto the prepared baking sheet. Brush it evenly with the apricot preserves (it will be a very thin layer), leaving a 1/2-inch (12-millimeter) uncovered border. Fold the uncovered edges in on themselves on all sides. Arrange the peach slices in an overlapping pattern on top of the preserves, then dot the top with the raspberries.

Stir together the sugar and cinnamon in a small bowl and sprinkle it evenly over the fruit. Bake until the fruit is bubbling and the pastry is puffed and golden, 20 to 25 minutes. Serve warm or at room temperature.

Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.

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