
Caramelised Peach Tarts
Try this delicious, quick and easy caramelised peach tarts recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Quick Stats
Easy
1 Serving
15 minutes bake time
Caramelised Peach Tarts
Try this delicious, quick and easy caramelised peach tarts recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Ingredients
- 1 Jus-Rol™ Puff Pastry 152mm Round
- Beaten egg to glaze
- Half a large fresh peach, stone removed
- 25 g Demerara sugar
- Small knob unsalted butter
- Icing sugar for dusting
- Raspberry coulis – optional
Equipment required
- Palette Knife
- Baking Sheet
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Lay the pastry round on a baking sheet and brush with egg glaze.
- Place the peach half cut face up onto the centre of the pastry and place a small knob of butter in the cavity. Sprinkle the peach and pastry liberally with the sugar.
- Bake for 12-15 minutes until pastry is golden brown and risen around the peach, and the peach is just tender. Serve dusted lightly with icing sugar, and a raspberry coulis if desired.