The Ice Kitchen peach puff tart recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Ice Kitchen peach puff tart By You Magazine - April 12, 2020 Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. It is quite perfect for dinner parties. Andrew Burton SERVES 8 (4 FOR NOW AND 4 FOR LATER) 10 MINUTES PREP 20 MINUTES COOKING 6 large ripe peaches, thinly sliced 6 tbsp honey generous dash of Amaretto, plus extra to serve large pinch of ground cinnamon 2 ready-rolled (previously unfrozen) sheets of puff pastry, or 2 blocks of (previously unfrozen) puff pastry, rolled out to a thickness of 5mm 1 egg, beaten YOU CAN ALSO SWAP THE PEACHES AND CINNAMON FOR: peaches and lavender sprigs strawberries with a drizzle of balsamic glaze berries with star anise 1. Preheat the oven to 220C/200C fan/gas 7 and put a baking tray in to heat up. 2. Mix the peach slices with the honey, Amaretto and cinnamon. 3. Lay the pastry sheets out on a sheet of baking parchment, pierce all over with a fork and lightly score a 1cm border. Brush the border of one sheet with the beaten egg. 4. Arrange the fruit in the middle of the pastry. 5. Slide the tart, on its baking parchment, on to the heated tray. Bake for 15-20 minutes until the pastry is puffed up and golden. TRY WITH mascarpone and fresh mint leaves. FREEZE Make the peach puff tart, but don’t brush the border with beaten egg. Flash-freeze on the lined baking tray; once frozen solid, wrap in foil, then label up and pop into your freezer. FREEZER TO TABLE Preheat the oven to 220C/200C fan/gas 7 and put a baking tray inside to heat up. Unwrap the tart, brush the border with beaten egg and transfer to the hot baking tray. Bake for about 20 minutes, or until the pastry is puffed up and golden. Recipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved