Peach thyme tarts
Seasonal peaches tossed together with orange zest, fresh thyme, and a hint of cinnamon for an easy personal sized tart topped with a scoop of ice cream and a drizzle of caramel.
Servings: 4
Ingredients
- 1 sheet frozen puff pastry thawed
- 2 cups fresh or frozen peaches thinly sliced
- 1 tsp cornstarch
- 1 TBS orange zest
- 1 TBS fresh thyme
- 1 tsp vanilla extract
- 1 TBS ground cinnamon
- 1 tsp granulated sugar
- 1 egg beaten
- coarse sugar for sprinkling optional
- serve with vanilla ice cream caramel sauce
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine peach slices, orange zest, thyme, sugar, vanilla, cornstarch, and cinnamon tossing to coat.
- On a lightly floured surface, roll out the puff pastry to make 4 large rectangles. You want to ensure they are big enough to layer side by side 2 rows of peaches and have enough to fold over. Arrange peaches in 2 single layers, sprinkle with extra thyme, orange zest, and cinnamon if desired. Fold the edges over the peaches lightly pinching and pressing to seal.
- Brush the edges with beaten egg and sprinkle with sugar. Bake for 30 minutes or until golden brown. Let cool slightly and serve with ice cream and caramel sauce.
Notes
Caramel sauce:
For a quick caramel, Heat 1 cup of granulated sugar in a sauce pot over low heat. Stir frequently until the sugar begins to dissolve and clump and slowly transform into a light caramel. Continue to stir until the sauce turns a beautiful amber brown. remove from the heat and slowly pour in 2/3 cup heavy cream. The sauce will bubble up quickly so be sure to do this carefully. Finish by stirring in 2 TBS room temperature butter and a pinch of salt. You can leave the sauce out to cool while the tarts bake. Once cooled completely transfer the remainder to a tightly covered jar and store in the refrigerator. **optional: add 1/4 cup bourbon after the butter.
For a quick caramel, Heat 1 cup of granulated sugar in a sauce pot over low heat. Stir frequently until the sugar begins to dissolve and clump and slowly transform into a light caramel. Continue to stir until the sauce turns a beautiful amber brown. remove from the heat and slowly pour in 2/3 cup heavy cream. The sauce will bubble up quickly so be sure to do this carefully. Finish by stirring in 2 TBS room temperature butter and a pinch of salt. You can leave the sauce out to cool while the tarts bake. Once cooled completely transfer the remainder to a tightly covered jar and store in the refrigerator. **optional: add 1/4 cup bourbon after the butter.