![]() ![]() Refrigerate this for a few hours at most. Spread this mix on the cooled baked puff pastry. Step Seven: Add the vanilla, cream cheese, and sugar to your stand mixer and combine well. If yours doesn’t come right down, gently tap it and it will deflate with no problems. ![]() Note: The center of the puff pastry will still rise in the oven but will come back down once you take it out and the heated air escapes through the holes. Help the center deflate by gently pushing on it if needed. Step Six: Take it out and allow it to cool. Turn the sheet pan halfway through as most ovens have hot spots. Step Five: Bake the puff pastry for 425 degrees for 15-20 minutes. It will help that area become a beautiful toasty brown color! Step Four: Make an egg wash by whisking the egg and milk together and brush it on the outer one-inch border that you created. Step Three: Poke holes in the center of the puff pastry using a fork. This is the first step to creating that gorgeous edge you see in the photos. Score a one-inch border around the inside of the puff pastry with a knife. It should lay pretty flat, but seal up any gaps in the dough with your fingers. ![]() Lay out the puff pastry on the sheet pan. Step Two: Line a sheet pan with a Silpat or parchment paper. During this time, take out the cream cheese and preheat your oven. Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it’s chilled a bit) and allow it to sit on the counter for 30 minutes. Quick read: 20+ Sugars and How to Use Them □ Instructions Super Easy Kid-Friendly Instructions However, you could swap the berries for any other fruit that is fresh and in season.Ĭream Cheese: Try to make your own cream cheese. Sugar: Use a combination of granulated sugar and powdered sugar makes it nice and sweet.īlueberries: We love the flavor of fresh blueberries on this. Don’t forget that you can a homemade version of this in a skinny minute ![]() Don’t let it go much longer or you’ll run into issues. Puff Pastry: Thaw this for 20-30 minutes. Serve the tarts on the same day that they are made.□ Ingredients Simple Ingredients for a Delicious TreatĪll you need is a handful of ingredients, a few minutes and an appetite! In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. Sprinkle each with the turbinado sugar.īake for 35 to 40 minutes, or until the peaches are soft and the frangipane and pastry are golden. Set 5 to 6 wedges of fruit on top of each tart. There may be frangipane left over, depending on the size of the pastry squares. If the frangipane doesn’t spread, feel free to push it around the tart with the back of a spoon. If some spills over the edges, that’s fine. It will spread out naturally on the pastry, and even further once the peaches are added. On each square of pastry, spoon about 1 tablespoon of the frangipane. It should have the consistency of natural almond butter, thick but runny. Add the butter pieces and pulse until the butter is incorporated with no large visible pieces.Īdd the egg, all-purpose flour, amaretto (or almond extract), and vanilla and process until the frangipane is smooth. In a food processor fitted with the metal blade, pulse the almond flour, sugar, and salt for a few seconds to mix. The exact size depends upon the original shape of the dough. With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. Transfer the dough to the parchment-lined baking sheet. Lightly roll it with a rolling pin to even it out if there are any gaps or wrinkles. On a lightly floured work surface, unfold the puff pastry. Line a baking sheet with parchment and preheat the oven to 375 degrees F. ![]()
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