Tag Archives: Pastry

Bostock {Toasted Brioche with Almonds}

Bostock {Toasted Brioche with Almonds}​

If you’ve ever seen fancy-looking Bostock in a bakery, you may be surprised to learn that it’s a snap to make as far as French pastry goes. The origin of the name is up for debate, but it’s sometimes also referred to as Brioche aux Amandes or “almond brioche.” All that is fine and good—almonds and brioche are enough of a selling point—but I was drawn to Bostock when I learned it’s not actually a pastry on its own, but instead a way to repurpose day-old bread. Yep, it’s the pastry equivalent of French toast! Bostock is nothing more than thick, day-old slices of brioche painted with simple syrup, topped with frangipane and sliced almonds (and sometimes seasonal fruit), and baked until golden.

Bostock {Toasted Brioche with Almonds}​

Permitting you are using store bought brioche, this recipe comes together very quickly. Simple syrup is made from equal volumes of sugar and water, and takes only five minutes to simmer. Frangipane, a sweet almond pastry cream made primarily of almond flour, sugar, butter and an egg, just needs two minutes in the blender. See? Quick and easy! Also, if you are more organized than I am, both elements can be made up to a week ahead—just make sure to let your frangipane come to room temperature before you try to spread it on the delicate brioche.

Assembly is easy as can be. Cut the stale brioche into 8 thick slices, then give each one a heavy brush of simple syrup and a luxurious smear of frangipane. Add some fresh fruit if you like, or don’t; I sliced up a nectarine for half my pastries. Sprinkle on some sliced almonds and bake your Bostock for 25-30 minutes, or until it’s puffed and browned a bit.

Bostock {Toasted Brioche with Almonds}​

One more wonderful thing about Bostock? You don’t have to let it cool completely! Definitely don’t eat it straight out of the oven, but go right ahead and enjoy it warm with a (admittedly heavy) dusting of confectioner’s sugar. It’s crispy and toasty at the edges, and the frangipane squidges against your teeth in the most satisfying way. Bostock is softer at room temperature, but still pretty dang stellar. I haven’t seen many people tell you to eat it cold, but I’ll admit that I like the leftovers straight from the fridge, too.

Bostock {Toasted Brioche with Almonds}​

Like its spiritual cousin French toast, Bostock is a genius way to repurpose leftovers into something much greater than the sum of its parts. While the classic recipe is made with brioche, you could give the Bostock treatment to a number of leftover carbs. Challah, stale croissants, and day-old waffles come to mind. You could also swap out the simple syrup for warmed jam—I’m absolutely going to try matching the flavor with my seasonal fruit topping next time! Saturday morning double cherry Bostock, anyone?!

Bostock {Toasted Brioche with Almonds}​
Bostock {Toasted Brioche with Almonds}
makes 8 servings

Simple Syrup:
1/3 cup granulated sugar
1/3 cup water

Frangipane:
1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

For Assembly:
8 thick slices brioche, preferably a bit stale (mine were from 1 14oz loaf)
2 medium sliced nectarines or other seasonal fruit (optional)
2-3 tablespoons sliced almonds
2 tablespoons confectioner’s sugar

Arrange a rack in the center of the oven. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper. Set aside.

Make the simple syrup. Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Set aside.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Place brioche slices in a single layer on the prepared pan. Brush each slice with simple syrup, making sure to use up all the syrup. Spread about 2 heaping tablespoons of frangipane over each slice of brioche, covering the entire top. Press in fruit, if using, then sprinkle on the sliced almonds.

Bake Bostock for 25-30 minutes, until the frangipane as begun to brown in places. Let cool on a rack for at least 15 minutes before dusting with confectioner’s sugar and serving slightly warm or at room temperature.

Bostock is best the day it’s made, but may be wrapped and kept in the refrigerator for a couple of days.
Bostock {Toasted Brioche with Almonds}​
Bostock {Toasted Brioche with Almonds}​

Pimento Cheese Tarte Soleil

Hello from the recent past! I’m writing this post ahead of Election Day, so I have no idea what fresh hell is going on in this country upon publishing, nor am I going to address it. This blog has no political views of its own, but you can guess which side I’m on.Pimento Cheese Tarte SoleilI had a very difficult time deciding what to post today. The election has zapped any creative energy I had left, and just…what do I want to talk about post-Election Day? Do I go straight into pie? Thanksgiving sides? Not post a recipe and tell everyone to make one big cookie everyday until we know the actual results? Disappear without a trace for two months and re-emerge only after January 20th of next year? They all seem like good options.Pimento Cheese Tarte SoleilInstead though, I’m going with Pimento Cheese: straight-up cheesy, spicy, sweet, tangy, mayo-bound southern comfort food. While it’s normally served with crackers or celery or on a sandwich, today I’m wrapping it up in two circles of puff pastry, slicing and twisting it so it looks like the sun (“soleil”), and baking until good and flaky with multiple textures of melted cheese. Yesssss.Pimento Cheese Tarte SoleilWhile Pimento Cheese Tarte Soleil sounds fancy, it’s really quite simple, as most things made with puff pastry are. As usual, I went with easy from-scratch rough puff pastry here, but the frozen stuff works too. If you’re going the rough puff route, I find it much easier to make the two sheets separately than I do to make one big one and divide it.Pimento Cheese Tarte Soleil No matter which dough you use, roll your sheets out about as big as you can (mine were 12×14”) and cut out two 12-inch circles. Top one with a batch of homemade pimento cheese, then seal the edges together with a swipe of water.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilPimento Cheese Tarte SoleilNext up, create the soleil (sun shape). Place a 2.5-3 inch cutter or vessel in the center of your pastry circles, then use a sharp chef’s knife to slice the edges into sixteen rays. Twist them up for beauty reasons, then brush the whole tarte with egg wash and bake until golden all over.Pimento Cheese Tarte Soleil
When I started working on this recipe, I had some concern that I’d open the oven after 35 minutes to find pimento cheese melted and burnt everywhere, but those fears were unfounded. The pimento cheese gets bubbly on top, gooey in the center, and a little crisp on the bottom.Pimento Cheese Tarte SoleilThis tarte, y’all. This. Tarte. I love that it’s both low brow and high brow–“Pull-aparts, but make it fashion.” It’s a guaranteed showstopper, and one of those things that’s good warm or at room temperature (or cold, honestly), as most flaky, cheesy things are. I had zero trouble putting away a quarter of it after this little photoshoot.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilI usually post something to be a part of a Thanksgiving cheese plate, but this fancy finger food? It *is* the cheese plate. No need for crackers or bread or anything else, except maybe a sliced apple and a glass of something festive. And since Thanksgiving is but once a year, know that this would also be welcome in a game day spread. Heck, you could even just make one, slice up some raw vegetables and call it dinner any old time. Basically, it’s appropriate for any pimento cheese and puff pastry-eating occasion, including eating your feelings while waiting for things to sort themselves out, which is the exact route I will be taking.Pimento Cheese Tarte Soleil

Pimento Cheese Tarte Soleil
makes one tarte

Rough Puff Pastry (makes 2 sheets):
2 cup all-purpose flour, divided
1/2 teaspoon Kosher or sea salt, divided
10 ounces (20 tablespoons) unsalted European-style butter, very cold, cut into small pieces, divided
1/2 cup water or milk, very cold, divided

Pimento Cheese:
8 ounces extra sharp cheddar cheese
1 4 ounce jar pimientos or roasted red peppers
1 teaspoon fresh cracked black pepper
3 tablespoons mayonnaise

Egg wash:
1 large egg
1 teaspoon water

If you do not wish to make the Rough Puff Pastry, you may use two sheets of frozen all-butter puff pastry that you have thawed according to package directions. Begin the recipe at “Make the pimento cheese.”

Make the first sheet of rough puff pastry. In a large mixing bowl, whisk together 1 cup flour and 1/4 teaspoon salt. Use a pastry blender or two forks to cut 5 ounces (10 tablespoons) butter into dry ingredients until the largest pieces are the size of small peas. Pour in 1/4 cup of cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the second sheet of rough puff pastry. Repeat the mixing, rolling, folding and chilling process with remaining 1 cup flour, 1/4 teaspoon salt, 5 ounces (10 tablespoons) butter, and 1/4 cup cold water and milk.

Make the pimento cheese. Grate the cheese on the large-holed side of a box grater. Transfer to a small mixing bowl.

Drain the pimientos and blot with paper towels. Mince pimentos and transfer to the mixing bowl. Add black pepper and mayonnaise. Use a silicone spatula or wooden spoon to fold it all together—it will seem dry, but should hold together.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed half-sheet pan with parchment.

Flour a surface and a rolling pin. Unfold one sheet of dough. Roll out to at least 12×14-inch rectangle, or a bit larger. Place a 12 inch round item (I used the lip of a large mixing bowl) on top. Use a thin, flexible knife to cut out a circle. Refrigerate. Repeat rolling and cutting process with the second sheet of dough.

Place one circle of dough on prepared pan. Drop spoonfuls of pimento cheese over the dough and spread to cover, leaving a 1/2-inch border on all the way around. Dab or brush some water along exposed dough, then place the second circle of dough over the top. Press edges together all the way around.

Place a light 2.5-3-inch object on the center of your tart (I used a biscuit cutter). Leaving the area covered by the object alone, use a large, sharp chef’s knife to slice the pastry into quarters, then eighths, then sixteenths. Remove the round object to see that your tart looks like a sun.

Taking one “ray” (strip of dough) at a time, gently twist it a few times. Repeat with all “rays.” If the dough becomes soft or sticky at any point in the assembly process, refrigerate the entire tart for 15 minutes.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush to paint egg wash over the entire tarte.

Bake tarte for 35-40 minutes, until completely golden. Let cool 10 minutes before carefully removing to a serving plate.

Serve immediately. This tarte is best warm or room temperature, but leftovers may be wrapped tightly with foil and stored in the refrigerator for a day or two. Reheat in the oven for best results.Pimento Cheese Tarte SoleilPimento Cheese Tarte Soleil

Pear Pastry Braid

Pear Pastry BraidIt’s almost time for pie. Almost.

Yes, I know it’s November now, but I can’t just switch from Popcorn Balls to Pumpkin Pie on a dime. And truthfully, I’ve been concentrating too hard on the World Series and anticipating the new Scorsese film this week to fully get down to business with Thanksgiving. Rest assured though that the pies are coming. Sides, too! But first, this Pear Pastry Braid.Pear Pastry BraidI mean, do you see this beautiful thing? Is it brunch food? Is it dessert? I don’t know. I don’t make the rules. I just make the pastry.Pear Pastry BraidAnd oh, is this a good one. Pear Pastry Braid is super buttery and filled with tender pears that have been tossed with ginger, lemon, and a few tablespoons of sugar. Yum!Pear Pastry BraidDon’t let these glamour shots deceive you–it’s surprisingly easy to make. Simply roll out a sheet of rough puff pastry (or the frozen thawed all-butter stuff), make a bunch of diagonal cuts down both long sides and fill the center with sliced pear filling.Pear Pastry BraidPear Pastry BraidAlternating sides, carefully cover the filling with overlapping strips of dough, producing a braid-like appearance. Give it a brush of egg wash and a sprinkle of sugar, and then let it bake til golden.Pear Pastry BraidSounds like a lot, but the time from when you start peeling pears to when you pull the finished pastry out of the oven is less than an hour. It can be sliced and served warm too, meaning that you don’t have to plan crazy far in advance (especially if you already have the pastry dough in the fridge). There’s so much planning around food this time of year that it’s kind of nice to have something you can make when the mood strikes or when someone says they’re going to pop by.Pear Pastry BraidYou know what else is nice? Eating a slice of sweet, flaky Pear Pastry Braid in your pajamas on a Saturday morning. Or a Saturday night. Or both.

What?! I don’t make the rules. I just make the pastry.Pear Pastry Braid

Pear Pastry Braid
makes 1 braid, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Pear Filling:
4 medium firm-ripe pears
5 tablespoons granulated sugar, divided
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lemon
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the pear filling. Peel the pears with a vegetable peeler. Working with one pear at a time, use a large, sharp chef’s knife to trim off both ends. Slice down through the stem end to halve the pear lengthwise. Use a small spoon to scoop out the seeds. Slice the pear as thinly as you can.

Place sliced pear pieces in a medium mixing bowl. Toss with 4 tablespoons sugar, ground ginger, salt, and lemon juice. Set aside.

Preheat oven to 400F. Line a half-sheet baking pan with parchment paper.

Assemble the pastry braid. Flour a rolling pin. Unfold dough on the prepared pan. Roll dough out to 12×16-inch rectangle. Orient the pan/rectangle so that the side nearest you is a short side.

Carefully dust the edge of a sharp knife with flour. Cut off two small corners of dough on the edge furthest from you. Leaving a 4×16-inch space in the center for the filling, cut 1-inch diagonal strips strips down both sides of the pastry, as pictured in the post.

Fill the pastry braid. Leaving 1/2-inch of space at each short end, mound pear filling along the center (intact) section of dough. Make sure to leave any accumulated liquid behind in the bowl. Dot filling with butter.

“Braid” the dough. Starting at the edge furthest from you, take a strip of dough and carefully lay it across the filling. Then grab a strip of dough from the right side and carefully lay it over the filling so that it is overlapping the first strip. Continue doing this, alternating left and right until you reach the end of the braid. Fold the short edges up slightly to seal.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Paint egg wash over all exposed pastry. Sprinkle with 1 tablespoon sugar. Bake pastry braid for 25-30 minutes, or until pastry is golden and pears are tender.

Let pastry braid cool on its pan on a rack. When you can handle it (I could at 30 minutes, although it was still warm), very carefully slip your hands palm-side-up under the pastry and quickly lift it onto a large cutting board or serving tray. Use a large, sharp chef’s knife to slice it into pieces. Serve immediately.

Pear Pastry Braid is best the day it is made.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the pear filling.”Pear Pastry BraidPear Pastry BraidPear Pastry Braid

Pineapple Kolaches

Pineapple KolachesThe end of summer always seems to be a time when I lose my recipe muse, albeit briefly. It’s disconcerting and annoying, but temporary, and understandable, I think.

I’m getting tired of berries. I’ve done everything I’m going to do with stone fruit. I’m eating figs on toast, but can’t seem to rustle up any fresh ideas for them. My head is filled with recipes for pumpkin, apples and pears, but I won’t be posting any of them until after September 20th (wrote ‘em all down—Thanksgiving is gonna be goooood this year, y’all).Pineapple KolachesTimes like this are why I have my ever-growing list of blog inspiration. I wrote down “pineapple kolaches maybe?” after I made pineapple-centric sweet rolls and Rosh Hashanah challah last year, knowing I would be glad to see those words weeks, months or years later.Pineapple KolachesAnd I am, thank goodness. I think we can all agree that the unofficial last week of summer deserves some quality baked goods.Pineapple KolachesMake no mistake: these Pineapple Kolaches are quality.

This take on the Czech pastry favorite is made with a pineapple juice-spiked version of my favorite kolache dough and a tart, gingery pineapple filling. YUM.Pineapple KolachesPineapple KolachesPineapple KolachesPineapple KolachesKolaches are surprisingly simple to make—I think they’re less intensive than your average cinnamon rolls. The dough and filling are both made the night before baking. The next day, the kolaches are assembled, proofed, sprinkled with posypka (crumble) and baked until ever-so-slightly golden. It sounds like a lot, but the total “active” work time is probably 60-75 minutes and the payoff is 🍍🍍🍍🙌💗🎉‼️Pineapple KolachesThere’s little that beats a soft, fresh from the oven, butter-brushed pastry with jammy pineapple filling.Pineapple KolachesI won’t be diving into any pools this holiday weekend, but I really want to dive into that well of filling. Don’t you?!Pineapple Kolaches

Pineapple Kolaches
makes about 18 pastries

Pineapple Filling:
1 20 ounce can crushed pineapple in juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lime

Dough:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup unsweetened pineapple juice (reserved from filling)
2/3 cup full-fat sour cream
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lime zest (from 1 medium lime)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the pineapple filling. Set a colander over a bowl and pour in crushed pineapple. Press out 1/2 cup of juice and set that aside for the dough.

Combine remaining crushed pineapple in juice, sugar, cornstarch, ground ginger, salt and lime juice in a small saucepan over medium heat. Cook, stirring frequently, for 5 minutes, or until juices are clear and mixture thickens slightly. Cool for a few minutes. Transfer to an airtight container and refrigerate overnight.

Make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles. If bubbles do not form, your yeast is dead. Discard mixture and start the dough from the beginning with fresh yeast.

Add 1 cup of the flour, the lime zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with a heaping 1/2 tablespoon (1 1/2 teaspoons) of pineapple filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be barely-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Pineapple KolachesPineapple KolachesPineapple Kolaches

Peach Tart

Peach TartIf you’re looking for an easy, elegant late-summer dessert, you’ve come to the right corner of the internet. This Peach Tart, y’all. I can’t get enough.Peach TartIt’s as beautiful as it is delicious, and much easier than pie, whether you make your own pastry or use the frozen stuff.Peach TartWhere most peach desserts are flavored with cinnamon and/or other pie spices, the fruit on this tart is prepared simply.Peach TartPeach TartPeach TartPeach TartPeach TartFresh peaches are sliced thin and tossed with lemon juice before being arranged over pastry, then sprinkled with a tiny amount of sugar and dotted with butter before baking.Peach TartThe result is this golden and gorgeous fruit-forward Peach Tart. There’s nothing to mask the flavor of the peaches because this time of year, when they’re at their peak, there’s no need.Peach Tart

Peach Tart
makes one tart, about 8-10 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
3-4 medium peaches, sliced very thinly
juice of 1/2 a lemon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces

For garnish:
sifted confectioner’s sugar

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the peaches.

Using a large sharp chef’s knife, slice peaches as thinly as possible, about 1/8-1/16 of an inch. Place slices in a bowl and toss with lemon juice.

Arrange slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Sift confectioners sugar over the top. Slice into pieces. Serve immediately.

Tart is best eaten the day it’s made. Slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Peach TartPeach Tart