By: Ally from Ally’s Sweet & Savory Eats

We are in the lingering weeks of summer. A few weeks left before school is back in session, a few weeks for last minute vacations and perhaps just a few weeks left for classic summer desserts.

If anyone knows me, they know I have a sweet tooth. A gigantic sweet tooth. One that I try and hide behind and pretend to love salads when out in public, while most of my friends can probably see through my fake smile. Hey, at least I try.

So when it comes to making and baking desserts I’m all in. Although my food blog showcases ALL things food – casseroles, side dishes, appetizers, drinks and yes, even salads, those desserts are my calling. Brainstorming an ooey, gooey, sugar laden filled creation is like walking to me. It comes natural.

When I visited my parent’s this past weekend and took one look at their peach tree {whose branches were being held up by ladders the fruit was so heavy} I just knew I needed to steal a few {or dozen} and come up with a dessert.

After making this classic crumble recipe and our family devouring it in one session, I still had glorious fuzzy, juicy peaches left. Throw them into breakfast smoothies? Yes, perhaps. Eating them fresh? Yep, did that too. Making a heavenly, simple and easy tart? YES.

First off, get acquainted with frozen puff pastry. This stuff is GOOD. I will never attempt to make my own because this stuff is spot on. And being a baker at heart, of course I had some in my freezer. And of course it jumped out at me the day I happened to be brainstorming ways to use up these peaches.

This dessert looks fancy and presumptuous be trust me when I say it is not. Lay out the thawed puff pastry, coat the sliced peaches in cinnamon and brown sugar and drizzle on a three ingredient glaze once cooled. That’s it!

I delivered one tart to my friend for her birthday, another one to a friend going through a bit of a tough time and kept one for us.

We may have eaten a slice with a nice scoop of vanilla ice cream that night after dinner. Because hey, if you are going to eat a slice of a peach tart you go all out. It can also be eaten ‘sandwich-style’ with your hands with the brown sugar juice dripping down your forearms, but alas I cannot fully attest to this….but that one friend told me so.

If you bring this dessert to a gathering you will be claimed the PASTRY CHEF OF THE WEEK by all, so be careful, those people will want more.

Glazed Peach Tart

Ingredients:

1 box Pepperidge Farm Puff Pastry

3 peaches, sliced

1 t. cinnamon

¾ c. brown sugar

1 c. powdered sugar

1 t. almond extract

2-4 T. milk

Directions:

1. To thaw the frozen puff pastry, remove from the package and set on the counter for 40 minutes. The dough should be thawed, yet still cold to the touch when ready to handle.

2. In a bowl place the sliced peaches and toss with the cinnamon and brown sugar, then set aside.

3. On a large greased baking sheet, lay the unfolded puff pastry. Cut each sheet in half, giving you four squares.

4. Lay the peaches, overlapping down the center of the puff pastry.

5. Bake at 400 degrees for 15-18 minutes or until puffy and just golden brown. Remove from the oven and allow to cool a bit.

6. In a bowl whisk together the powdered sugar, almond extract and milk, adding more milk if glaze is too thick. When fairly thin, drizzle the frosting over the tarts.

7. Serve tarts warm or at room temperature.

Isn’t this dessert fantastic to look at? Make it before the summer is out, I promise it will not disappoint!

Glazed Peach Tart Dessert

Scale

Ingredients

1 box Pepperidge Farm Puff Pastry
3 peaches, sliced
1 t. cinnamon
¾ c. brown sugar
1 c. powdered sugar
1 t. almond extract
2–4 T. milk

Instructions

To thaw the frozen puff pastry, remove from the package and set on the counter for 40 minutes. The dough should be thawed, yet still cold to the touch when ready to handle.
In a bowl place the sliced peaches and toss with the cinnamon and brown sugar, then set aside.
On a large greased baking sheet, lay the unfolded puff pastry. Cut each sheet in half, giving you four squares.
Lay the peaches, overlapping down the center of the puff pastry.
Bake at 400 degrees for 15-18 minutes or until puffy and just golden brown. Remove from the oven and allow to cool a bit.
In a bowl whisk together the powdered sugar, almond extract and milk, adding more milk if glaze is too thick. When fairly thin, drizzle the frosting over the tarts.
Serve tarts warm or at room temperature.