Sometimes simplicity can make something that much better, and the same runs true for this Peach Tart. This treat is simple with just a few ingredients, fresh with sweet, ripe peaches, and flaky with puff pastry which makes it so easy to make.
Should you not have peaches available to you, you can always sub in another fruit of choice like raspberry or pear. With a sprinkle of powdered sugar after baking, you will adore this dessert that's good for any season.
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 3 large peaches
- 1 tablespoon fresh lemon juice
- 1 large egg
- 2 teaspoons water
- Confectioners' sugar, for dusting
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a small bowl, toss together the peaches with the lemon juice.
Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork.
Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
In a small bowl, whisk together the egg with 2 teaspoons water. Brush the egg-wash around the edges of the tart.
Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.