Since I have eight juicy and delicious peaches left, I thought I would make a fruit tart. I do like to bake, but I don’t consider myself a baker. I have my limits and this mean that I have to rely on store-bought puff pastry. It isn’t the most healthy food item, but it sure does help making a tart so much easier. So my peach tart is not only simple to prepare, but it is tasty with not a lot of added sugar. The only added sugar, 1 tablespoon, was in the cinnamon-sugar mixture. I used organic apricot preserves that have 40% less sugar than regular preserves. Love to have my sweets, but in moderation!
- 1 frozen puff pastry sheet, thawed
- 1 large organic egg, beaten
- 3 teaspoons water
- ¼ teaspoon cinnamon
- 1 tablespoon organic sugar
- 4 small peaches, peeled, pitted and sliced (16 slices per peach)
- 2 tablespoons organic apricot preserves (warmed in microwave for a few seconds)
- Organic raspberries for garnish
- Place a thawed puff pastry sheet on a baking sheet lined with parchment paper. Slice ½-inch strip from each of the 4 pastry sides.
- Preheat oven to 400 degrees.
- Whisk together the egg and water to make the egg wash. Brush pastry edges with wash. Place pastry strips on the pastry edges. Brush strips with egg wash.
- Stir cinnamon and sugar together in a small bowl. Sprinkle the entire sheet with the sugar mixture.
- Layer the peaches on top of the pastry sheet.
- Place in the middle of oven. Bake for 20 minutes.
- After tart has cooled, brush peach slices with the warmed apricot preserves. 6 servings.