Amaretto peach tart

with Andria Gaskins

Amaretto Peach Tart
Makes 6 servings
1 sheet frozen puff pastry
2 medium ripe peaches, peeled, pitted and thinly sliced
2 tablespoon light brown sugar, packed
1 tablespoon fresh lemon juice
1 tablespoon Amaretto
1/8 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
Pinch kosher salt
1 egg, beaten with 1 tablespoon water and for egg wash
2 tablespoons toasted sliced almonds, crushed
1 tablespoon turbinado sugar
3 tablespoons peach jelly, melted

Preheat the oven to 400 degrees. Thaw puff pastry on a parchment-lined baking sheet for 20-25 minutes. Carefully unfold puff pastry, and cut into two strips.

Toss the peaches in a medium bowl with brown sugar, lemon juice, Amaretto, cinnamon, nutmeg and salt.

Arrange the peaches on the puff pastry, leaving a 1-inch border around. Brush the edges of the puff pastry with the egg wash. Sprinkle the edges of the pastry with almonds and turbinado sugar.

Bake for 20 minutes or until the edges are a deep golden brown. Cool tarts on a rack and brush with melted jelly.


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