mix together the granulated sugar and the nutmeg and then add them to the peaches and toss until fully combined.Ĥ. place it on a parchment lined cookie sheet or pan.ģ. on a floured surface, roll out the puff pastry dough to 1/8″ thickness and cut out an 11″ circle.Ģ.
Buy a frozen high quality puff pastry like Dufour, Trader Joe’s, other)ġ. Peach Tart Recipe: (makes one 10″ tart)ġ ½ lb Peaches, peeled, pitted and sliced into ¼ inch slicesĢ ounces granulated sugar (this measures just a bit less than 1/4 cup)ģ/4 cup cake crumbs (you can use a crumbled pancake if you want)ġ0 ounces puff pastry (Making puff pastry is easy but time consuming and for another blog. I make the classic peach tart using puff pastry instead of pie dough. As we debate and cheer for continuing research about this ancient fruit, let’s just enjoy these Texas peaches (no offence, Georgia). I don’t doubt at all the China, Iran, Roman, European record. This places doubt on the accepted view that peaches, having originated in China and taken via Iran to the Mediterranean and Europe were thereafter brought to the Americas by Spaniards.
America tends to indicate quite strongly that they were a traditional crop with the Native Americans long before Columbus.” (Kuchinsky, 2002) Highway Peach Vendor, Fairfield, Texas In fact, “this great diversity of peaches in N. However, they also attest, in their notations, that the newly arrived settlers into the US thought that peaches, being so abundant, were a native fruit. They are the ones who document that peaches arrived in the US in 1600’s. The point I’d make is that Mayan, Aztec and other written documents were burned, destroyed by the arriving Europeans who then wrote their own notations from their perspective. Whoa, I hear you saying, peaches are from Europe! Here’s where I’m happy to enjoy this peach tart with my academic food anthroplogist friends to foster new knowledge. Add Native American peaches and, once again, a beautiful marriage: French pastry genius with delectable indigenous flavor. Creative concept by Lou Fay.The rustic French peach tart is belovedly famous world-wide. Remove from the oven and stand for 10 minutes before carefully inverting the tart onto a serving plate. Bake for 15 minutes or until the pastry is golden and you can see juices bubbling around the outside. Remove the pastry circle from the refrigerator and carefully place it on top of the peaches, using the back of a spoon to ease the edges of the pastry down between the peaches and the pan as if tucking in a blanket. Cook the peaches over low heat for 5 minutes without moving them, then remove the pan from the heat. Carefully remove the star anise.Īrrange a neat layer of peach segments on top of the syrup in the skillet - they can overlap each other but must cover the base of the pan. Place the butter in the skillet with the sugar and star anise and cook over medium heat, shaking the pan occasionally, until the sugar melts and the syrup starts to become lightly golden.
Using a 27 cm skillet or heavy oven-proof frying pan as a guide, cut out a 27 cm circle of pastry and place on a baking paper lined tray and refrigerate until needed. Roll out the puff pastry until 3 mm-thick.
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