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.
I have never been a fan of commercial pot pies, but I have always liked the idea of them. After doing much research, I decide to try the recipe from Williams-Sonoma Comfort Food, by Rick Rodgers, Oxmoor House, 2009. I modified the recipe to reduce the amount and type of fats used. Rather than making the recipe’s pie crust, I used Pepperidge Farm’s Puff Pastry. The leeks and tarragon add wonderful favors to the pot pie. My husband, who is a picky-eater, loved this!
- 1 tablespoon grapeseed oil or any high smoking point oil
- 4 tablespoons organic butter
- 1/2 lbs. organic button mushrooms, quartered
- 1 cup chopped leeks, white and pale green parts
- 1/2 cup finely diced organic carrots
- 1/2 cup frozen peas
- 1/3 cup + 1 tablespoon organic all-purpose flour
- 4 cups (32 ounces) organic chicken stock
- 1/3 cup dry sherry
- 3/4 teaspoon tarragon
- 4 cups cooked chicken, cut into 1/2″ cubes
- Sea salt
- Freshly ground pepper
- 1 large organic egg, lightly beaten
- 1 sheet frozen puff pastry, thawed
- In a large nonstick frying pan, heat 1 tablespoon oil over medium heat. Add mushrooms and cook for about 6 minutes, stirring occasionally, until they start to brown. Then add leeks and carrots, cover and cook for about 5 minute, until leeks are tender. Stir in peas and remove from the heat.
- Using a large saucepan, melt the butter over low-medium heat. Whisk in flour and stir constantly for about one minute until it starts to bubble. Slowly whisk in chicken stock, sherry and tarragon. While whisking frequently, bring to a boil. Add chicken and vegetable mixture. Add salt and pepper to taste. Let the filling cool down until it is lukewarm, less than 1 hour.
- Preheat oven to 400 degrees. Spoon the chicken filling into ramekins or soup crocks. I filled the dish to within 1″ of rim.
- On a lightly floured surface, roll out puff pastry. Depending upon size of ramekin, roll out pastry so that it would cover dish. I was able to get 4 squares out of 1 sheet of puff pastry. Gently press the pastry around each ramekin. Brush each pastry top with the egg. Carefully poke the top with fork a couple of times. Place on cookie sheet and bake for about 20 minutes. Once the tops are nice and brown, cover loosely with foil to prevent the crust from burning. Serves 4.
Blogger’s Note: The taste of the “gravy” was delicious, but I thought it could be a little thicker. Next time, I may add a little more flour or use a little less chicken stock. The ramekins I used were 5″ in diameter and 2 1/2″ in height. Depending upon the of your dish, you may get up to 6 servings.
This dessert is so delicious and easy to make! I did the math and it isn’t more than 250 calories!
- 1 sheet Pepperidge Farm Puff Pastry, thawed and cut into 6 pieces (160 calories per serving)
- 3 medium organic golden delicious apples; peeled, cored and thinly sliced (72 calories per apple)
- 1 tablespoon organic butter, melted (100 calories)
- 2 tablespoons organic sugar (96 calories)
- 3/8 (1/4 + 1/8) teaspoon cinnamon (3 calories)
- 3 tablespoon Trader Joe’s Organic Reduced Sugar Apricot Preserves, melted (90 calories)
- Preheat oven to 400 degrees.
- Use parchment paper to line cookie sheet.
- Unfold puff pastry on cookie sheet. Cut pastry into six even-sized pieces. Use fork to poke “holes” all over pastry, just like you would do with pie crust.
- Overlap the apple slices on each individual pastry, leaving a slight border. Brush each piece with the melted butter. Mix together the cinnamon and sugar and sprinkle on each pastry. Bake for 25 minutes. Finally, brush the each piece with the melted preserves and bake for 5 more minutes or until golden brown. Serve warm. Makes 6 desserts.