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Chardonnay Peach Puff Tart

Chardonnay Peach Puff Tart
YIELDS
1 serving

Using the same ingredients as the turnovers, you can create a beautiful dessert using a classic French style.

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Ingredients

Chardonnay Peaches

1
cup chardonnay wine
½
cup sugar
8
fresh peach
2
Tbsp all purpose flour

Peach Puff Tart

1
pkg puff pastry
2
Tbsp unsalted butter
1
egg, with 2 tbsp cold water for egg wash
2
Tbsp Turbinado sugar
¼
tsp cinnamon
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Directions

Step 1

Simmer Chardonnay until reduced by half, add sugar and simmer for 15 more minutes. Remove from heat.

Step 2

Peel and slice peaches. Pour Chardonnay syrup over peaches and toss together with flour.

Step 3

Roll out 1 sheet of puff pastry to 1/4-inch thick and trace a disc 9 inches in diameter and place on a parchment-lined baking tray.

Step 4

Place peach filling in the centre (reserve liquid – it can be cooked down into a syrup to serve with the tart), dot with butter and dampen edges of the pastry.

Step 5

Roll another sheet of puff pastry, 10 inches in diametre and place on top of peaches.

Step 6

Cinch edges together using a fork and brush with egg wash and sprinkle with Turbinado sugar and cinnamon.

Step 7

Score lines running from the centre of the pastry down to the edges.

Step 8

Bake for 25-30 minutes.

Step 9

Allow to cool to room temperature before cutting.

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