Peach blueberry tart11/21/2023 ![]() Lightly brush exposed pastry crust with egg wash.Layer the peach mix on the puffed pastry, leaving a 1″ border around the pastry.Spread the pastry cream on the puffed pastry leaving a 1″ border around the pastry.Place puffed pastry on prepared baking sheet and with a fork make small holes so it stays crispy while baking.Mix the instant pastry cream powder with water until you reach a thick consistency.Add in the sugar, salt, cinnamon, and cornstarch toss well ensuring all peaches and are coated in the cinnamon sugar mix set aside. Thinly slice peaches and place them in a large mixing bowl.In a small bowl combine the egg and water beat until well combined set aside. ![]() Line a large baking sheet with parchment paper set aside. Remove 1 sheet of puffed pastry from the freezer thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency.2 tablespoons instant pastry cream ( got it from Polygel ).3 large peaches, peeled, pitted, and thinly sliced.1 sheet of puffed pastry, thawed for 20 minutes.I have these amazing peaches which give off an intense aroma every time the fridge is opened so i decided to make a peachy dessert!įound this recipe online, but i tweaked it around a bit ( as usual ) Ingredients for Tart After spending the last few days experimenting with fondant, colours, and ugly cakes, i had the urge to make something simple, rustic, and just plain DELICIOUS.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |