Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices.
For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
14,4494.0/5
Last modified on: September 11th 2016
For 6 people, you will need:
- 1
200 g Puff or flaky pastry (pâte feuilletée) - 2
30 g caster sugar - 3
3 peaches - 4
50 g butter - 5 100 g caster sugar
- 6
1 orange - 7
½ lemon - 8
200 g Vanilla ice cream - Total weight: 1,335 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 39 min. | 1 hour 15 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
4 min.
Preheat the oven to 430°F (220°C).Roll out the puff pastry and cut circles about 3-4 inches (8-10 cm) diameter, allowing one per peson. A cutter is the best way to do this.
Lay the circles on a baking sheet and dust with icing sugar. Then lay a second baking sheet or wire rack on top to prevent them puffing up too much in the oven.
Stage 2
25 min.
Bake for about 25 minutes until the pastry is nicely browned. Set aside.Stage 3
15 min.
Peel 3 peaches (use the same method as for tomatoes.Slice each peach into 8 segments and trim off the inner edge of each one, as this can sometimes be rather hard where it was next to the stone.
Stage 4
4 min.
Melt 50 g butter in a large frying pan on high heat, then add 100 g caster sugar.Leave to caramelize slightly.
Stage 5
Add the sliced peaches...Stage 6
3 min.
...and sauté for 2 or 3 minutes in the caramel.Stage 7
6 min.
Sit a circle of puff pastry on each plate and arrange the peach slices on top.Stage 8
7 min.
Make a syrup by pouring the juice of 1 orange and ½ lemon into the pan (still on high heat).Leave to reduce, stirring from time to time, until the syrup thickens.
Stage 9
6 min.
Pour over the sliced peaches while still hot.Stage 10
5 min. Top with a ball or quenelle of vanilla ice cream and serve immediately.Remarks
This recipe can be varied with other fruits (citrus segments, for example) and different flavours of ice cream. Another delicious combination is white peaches with fresh mint ice-cream.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 6 people : 5.17 €
Per person : 0.86 €
Source: Home made.
More recipes?
This recipe use (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Pissaladière with puff pastry, Olive twists, Epiphany galette, Millefeuille, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Poire Belle Hélène, Profiteroles, Ice-cream Vacherin, Baked Alaska, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon rillettes, Cheese Soufflé, Mushroom buckwheat pancakes, Caribbean upside-down cake, Corsican tarts, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Chocolate mousse with hazelnuts, Biscuit de Savoie sponge cake, Tatin apples with mascarpone cream, Finger biscuits, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.