Friday, July 24, 2009
Another tart in one week!!!! I know, but it's Friday. That's my only excuse. Besides, who could resist a fruit tart, eh? A peach and cherry tart. Doesn't that make you drool? Yum yum!!!!! I think I'm getting the hang of this whole tart making business.
I poached the peaches for several seconds in boiling water to help in removing the skins. You can used the canned stuff, too. But since they're in season right now, why not go for the fresh stuff, right? As I mentioned when I made the Banana Cherry Smoothie, I don't have a cherry pitter. I did mine the old fashioned way. Sliced and split by hand. Took a a good maybe 10 min to do 3 dozen cherries. It didn't feel that long. When get a rhythm going, it goes by fast.
I turned the cherries into a simple compote and poured it half way through the baking process as to avoid spillage from the edges. No base on this as the juices and syrup of the cherries will soak up into the puff pastry. Sprinkle a little bit of powdered sugar on top and serve chilled or warm. It's so delicious either way.
This will make 6 small tarts or 3 long rectangular tarts.
1 puff pastry
2 ripe peaches
3 dozen cherries
1/4 c granulated sugar
1 Tbsp melted butter
To remove the skins from the peaches, soak them in boiling water for 45-60 sec. Then soak into into into cold water to let them cool. Once cool peel back the skins and discard. Slice the peaches into thin wedges and set aside.
Preheat your oven to 375˚F
Cut the puff pastry into 6 small rectangles or 3 large rectangles. 1/2-inch from the edges score 4 lines creating an inner square. This will the crust.
Place peach wedges within the pastries. Basted the edges with the melted butter and bake them for 15 min.
While the pastries are baking, in a sauce pan, combine together the cherries and sugar. Heat them until the juices from the cherries are released.
Pour the compote over the baked puff pastries and bake the tarts for another 10 min.