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Category: Tarts
Prep Time: Cook Time: Total Time:
Tartlets
1/4 cup water
2 tbsp plus 6 tsp honey
2 tbsp plus 6 tsp sugar
2 tsp vanilla extract
3 peaches, peeled, halved, pitted
1 sheet frozen puff pastry (half of 17 1/4-oz pkg), thawed
1 egg, beaten to blend
Honey Whipped Cream
3/4 chilled whipping cream
1 tbsp honey
1 tsp vanilla extract
For tartlets:
Combine water, 2 tbsp honey, 2 tbsp sugar and vanilla in medium skillet. Stir over medium-low heat until sugar dissolves. Add peach halves; cover and simmer 3 minutes. Turn peaches over; cover and simmer until just tender, about 3 minutes longer. Using slotted spoon, transfer to plate. Cool. Simmer syrup until reduced to 3 tbsp, about 2 minutes.
Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17x11 inch rectangle, and 1/8 inch thick. Cut into six 4 1/2x5 1/2 inch rectangles. Cut off 1/2 inch-wide strip from each side of 1 rectangle. Brush strips with beaten egg. Place 2 long strips, egg side down, atop long edges of rectangle. Place short strips, egg side down, atop short edges, trimming to fit. Repeat with remaining rectangles.
Place pastries on baking sheet. Spread 1 tsp honey over bottom of each. Slice each peach half thinly; fan slightly. Place 1 half in center of each pastry. Top each with 1 tsp sugar.
Bake tartlets until crust is golden, about 25 minutes. Immediately transfer to rack; cool. Rewarm syrup until liquefied. Brush peaches with syrup.
For honey cream: eat cream, honey and vanilla in bowl to soft peaks. Serve tartlets with honey cream. Serves 6.
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HONEYED PEACH TARTLETS
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Category: Tarts
Prep Time: Cook Time: Total Time:
Tartlets
1/4 cup water
2 tbsp plus 6 tsp honey
2 tbsp plus 6 tsp sugar
2 tsp vanilla extract
3 peaches, peeled, halved, pitted
1 sheet frozen puff pastry (half of 17 1/4-oz pkg), thawed
1 egg, beaten to blend
Honey Whipped Cream
3/4 chilled whipping cream
1 tbsp honey
1 tsp vanilla extract
For tartlets:
Combine water, 2 tbsp honey, 2 tbsp sugar and vanilla in medium skillet. Stir over medium-low heat until sugar dissolves. Add peach halves; cover and simmer 3 minutes. Turn peaches over; cover and simmer until just tender, about 3 minutes longer. Using slotted spoon, transfer to plate. Cool. Simmer syrup until reduced to 3 tbsp, about 2 minutes.
Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17x11 inch rectangle, and 1/8 inch thick. Cut into six 4 1/2x5 1/2 inch rectangles. Cut off 1/2 inch-wide strip from each side of 1 rectangle. Brush strips with beaten egg. Place 2 long strips, egg side down, atop long edges of rectangle. Place short strips, egg side down, atop short edges, trimming to fit. Repeat with remaining rectangles.
Place pastries on baking sheet. Spread 1 tsp honey over bottom of each. Slice each peach half thinly; fan slightly. Place 1 half in center of each pastry. Top each with 1 tsp sugar.
Bake tartlets until crust is golden, about 25 minutes. Immediately transfer to rack; cool. Rewarm syrup until liquefied. Brush peaches with syrup.
For honey cream: eat cream, honey and vanilla in bowl to soft peaks. Serve tartlets with honey cream. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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