Peach Almond Breakfast Tart (Printable Version)
Flaky pastry filled with caramelized peaches and almond paste, creating a delightful morning indulgence #brunchgoals #peaches #pastry #almond #homemade
# Ingredients:
→ Base & Fruits
01 -
1 sheet puff pastry, thawed
02 -
3 medium ripe peaches, sliced
→ Fillings & Toppings
03 -
1/2 cup almond paste, softened
04 -
2 tablespoons brown sugar
05 -
1/4 cup sliced almonds
06 -
1 egg, for egg wash
07 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat your oven to 200°C (400°F).
02 -
Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan. Press the pastry into the pan and trim any excess. Prick the bottom with a fork to prevent it from puffing up during baking.
03 -
In a bowl, toss the sliced peaches with brown sugar and vanilla extract. Spread them evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15 minutes until tender and caramelized.
04 -
While the peaches are roasting, spread the softened almond paste evenly over the bottom of the prepared puff pastry. Once the peaches are ready, arrange them on top of the almond paste, ensuring an even distribution.
05 -
Sprinkle the sliced almonds over the peaches. Brush the edges of the pastry with beaten egg to create a golden finish when baked.
06 -
Place the assembled tart in the oven and bake for 25 minutes or until the pastry is golden brown and flaky.
07 -
Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
# Notes:
01 -
Puff pastry can be substituted with homemade pie crust for a different texture.
02 -
Nectarines or apricots can replace peaches if unavailable.
03 -
Marzipan can be used as an alternative to almond paste.
04 -
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
05 -
For longer storage, freeze individual slices wrapped in plastic wrap and then in a freezer bag.