The Fig Tree’s Peach Croustade

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Fig_Tree_Peach_Crustade

Ingredients
  • 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.

Construction

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

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