- 1 sheet puff pastry
- 8 peaches
- 7 oz peach or apricot jelly
- 1.5 oz water
- 2 oz sugar
- 2 oz sliced almonds
- 2 oz butter
Fredericksburg peaches. Nothing says ‘summer’ quite like those two words. This light and flaky recipe from the Fig Tree uses fresh Fredericksburg peaches…in a fabulous way. It’s easy to make too! Enjoy!
For the pastry shells:
Cut puff pastry into 8 pieces.
Roll out each piece 1/8” thick and line 8 no-stick tart pans.
Remove any extra dough and dock the bottoms with a fork.
Firmly press another tart pan on top of the dough to seal.
Bake at 350 degrees for 12-15 minutes until light golden brown.
Combine the apricot or peach jelly with water and mix well.
Cut the peaches 1/8” thick.
Add 1 heaping tablespoon of apricot or peach jelly mixture in the bottom of each shell and spread around the shell.
Spiral 6 peach slices around the shell, then add a second layer on top of that.
Sprinkle with almonds, sugar and dot the top with butter.
Bake at 350 degrees for about 25 minutes.
Makes 8 Servings