Really Easy and Delicious French Peach Tart

This tart is incredibly easy to make, yet it looks stunning and tastes delicious. While the classic version uses apples, I love highlighting the abundance of summer fruits by using peaches instead. Simply layer sliced peaches over a sheet of puff pastry, brush with melted butter and lemon zest, and sprinkle with sugar. That’s all you need to do before baking. After it comes out of the oven, finish the tart with a glossy brush of peach jam reduction—a step that takes less than ten minutes but elevates the whole dessert.

Baking the tart in convection-bake mode gives you a crisp, flaky pastry and juicy, perfectly cooked peaches. The circulating hot air ensures even baking and helps the tart stay moist without becoming soggy or dry.

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INGREDIENTS

​1 sheet of Puff Pastry (10.2 x 12.6 inch sheet)

3 peaches (hard ones)

¼ (50 grams) cup of regular sugar

3 tablespoons of butter

Lemon zest from one lemon

1 lemon juice

2 tablespoons of peach jam or any jam you have

​PREPARATION

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Defrost one sheet of puff pastry, preferably overnight in the refrigerator. It's better to work with the puff pastry while it is cold; once it is defrosted, place it on a parchment-lined baking sheet. Use a fork to prick the dough at regular intervals across the bottom. Keep the baking sheet with the puff pastry in the refrigerator while you slice the peaches.

Preheat the oven to 375°F (190°C) in convection-bake mode.

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You will need three peaches, thinly sliced. Next, melt the butter at a very low heat and add the lemon zest.

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Place the baking sheet with the puff pastry with the long edge parallel to the counter. Start lining a row of sliced peaches parallel to the counter, but leave a half-inch border. You will need to leave a border on all sides. Continue to line up rows of peaches until you have covered the entire pastry sheet.

​Brush the peaches with the melted butter and sprinkle the sugar over them.  

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Bake for about 30 minutes, although check the tart at about 25 minutes. Don’t forget that ovens differ from one another, so yours might not cook like mine.

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While the tart is baking, place the two tablespoons of jam in a small saucepan. Add the juice from one lemon and a couple of tablespoons of water. Place on the stove at a medium heat and whisk to dissolve the jam. Lower the heat and cook until the mixture has thickened. This will take only a few minutes.

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Bon appétit!

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It serves 12 portions.

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