Peach pastry

INGREDIENTS

• 3-4 firm yet ripe peaches
• Puff pastry sheets – enough for 6-8 tarts
• 1/2 cup of brown sugar or Honey
• 1 teaspoon of ground cinnamon
• 1 egg (for the egg wash)
• 1/4 cup granulated sugar for finishing
• Vanilla ice cream, for serving
• Garnish with mint

INSTRUCTIONS

• Preparation: Initiate by preheating the oven to 425°F. Line a baking tray meticulously with parchment paper or a silicone baking mat.
• Peach Handling: Proceed by uniformly slicing the peaches into well-defined thin wedges.
• Pastry Preparation: Roll out the puff pastry sheets to the desired thickness and trim them into precise 5-inch squares.
• Sugaring the Base: Evenly distribute 1-2 tsp of brown sugar or lightly drizzle honey onto the parchment paper.
• Arrangement: Delicately arrange 5 peach slices on the sweetened base, and season with a measured sprinkle of cinnamon.
• Pastry Placement: Overlay a puff pastry square atop the peaches, ensuring the edges adhere securely against the parchment paper.
• Egg Wash: In a separate bowl, whisk the egg thoroughly. Subsequently, apply a refined brush of this egg wash over the pastry, then garnish with a modest sprinkle of turbinado sugar.
• Baking Procedure: Transfer the tray to the preheated oven and allow the tarts to bake for an approximate duration of 15-20 minutes, or until they achieve a golden-brown hue.
• Serving Recommendations: Upon removal and brief cooling, dust the tarts with a fine layer of powdered sugar. They’re ideally served slightly warm, complemented by a scoop of premium vanilla ice cream. Garnishing with fresh mint and a touch of cinnamon.