Using the same ingredients as the turnovers, you can create a beautiful dessert using a classic French style.
Peach Puff Tart
Simmer Chardonnay until reduced by half, add sugar and simmer for 15 more minutes. Remove from heat.
Peel and slice peaches. Pour Chardonnay syrup over peaches and toss together with flour.
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.
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.
Roll another sheet of puff pastry, 10 inches in diametre and place on top of peaches.
Cinch edges together using a fork and brush with egg wash and sprinkle with Turbinado sugar and cinnamon.
Score lines running from the centre of the pastry down to the edges.
Bake for 25-30 minutes.
Allow to cool to room temperature before cutting.