I am feeling a little desperate because the end of Summer is approaching, and I am frantically freezing Cherries, Strawberries and sliced Peaches . Basically fruit hoarding like a looney.
Last Christmas I made a Peach dessert and it was such a treat in the middle of winter.
Beside all the freezing and canning, I am also making a lot of fruit desserts.
I came up with this one because I had bought too many Donut Peaches. See, this is was happens when you’re a fruit hoarder. (I’m just kidding, I’m not really a hoarder in case you’re wondering)
My Donut peaches, who win the first prize for cute peach names as far as I am concerned, were starting to look a little too ripe. I still had puff pastry in the freezer so I came up with this little treat and I don’t mean to blow my own trumpet but it turned out great. I even had to call my mom in Spain to tell her, she wrote it down straight away and promised she would make it for her Birthday buffet coming September 12th.
The fun thing about this tart is that it has a thin layer of cheese cake under the fruit. I mean……hello?
8 squares of Puff Pastry, (12.5 oz/360 gr.)
4 large juicy Peaches or 6 Donut Peaches
1/2 tsp. Orange blossom extract
Cheese cake layer:
1/2 C. Cream Cheese, at room temperature
1 large egg at room temperature,
1/2 tsp. pure vanilla extract
1 1/2 Tbsp. Xylitol or Coconut blossom sugar
1 tbsp. Honey
1 tsp. warm water
1 egg beaten for brushing puff pastry
1 tbsp. Xylitol or Coconut Blossom sugar for sprinkling over border.
Pre heat oven to 425 ° F/ 220° C with a baking sheet in the oven to heat up. Pre heating the baking tray ensures a crispy golden tart bottom.
Peel the peaches, cut in half and remove the stone. Lay them with the flat side down and cut into slices lengthwise.
Put them into a bowl and add the Orange blossom extract. Leave to marinate while you prepare the puff pastry.
Lay out a piece of baking parchment and place 6 squares of puff pastry on it in a rectangular shape. The slices overlapping each other a little bit, press them together with your index finger. The rectangle should be about 14″x 9″.
In a small bowl beat 1 egg and brush the border with a pastry brush.
Cut the remaining 2 squares into strips and place them around the rectangle to form a border pressing very gently so it sticks to the beaten egg. It should have a “picture frame” shape.
In a bowl beat the cream cheese until smooth and add the beaten egg, vanilla and xylitol or Coconut blossom sugar. Mix well. Spread evenly over the puff pastry without covering the border. Now place the peaches over the cheese cake layer in three rows going down lengthwise. Brush the top of the border with the remaining beaten egg. Sprinkle the border with xylitol or Coconut blossom sugar.
Place the peach tart with the parchment paper on top of the baking sheet in the oven. Lower the temperature to 360 °F/ 180° C. Bake for 40-45 minutes turning half way.
Remove from the oven. Mix the glaze and brush over the peaches. Cut in to squares, and serve as is or with whipped cream or maybe some vanilla ice cream.
I the Netherlands puff pastry comes packed in squares but the rectangle size you want to end up with is about 14″x 9″. But you can make it any shape or size you want. You could even make individual tarts.