Peach and Vanilla Tart

by Anna on June 24, 2010

in Dessert

Today is my wedding anniversary so I decided to make a pesto risotto, but for dessert I didn’t want anything complicated. So I decided to improvise and Oh boy! I got lucky; I had frozen Puffy Pastry and peaches. So I sliced the peaches and cooked them with 2 tablespoons of caster sugar and 1 vanilla bean. Just to caramelize the peaches a bit, then I Cut the Puffy Pastry into squares and brushed with melted butter and placed the peach slices on top. Brushed with the rest of the sugar and vanilla syrup and baked at 350F…And voilaa!! If I only knew that it would be that easy. Frozen Puffy Pastry will be a regular in my freezer from now on. Right now my mind is racing at a thousand rounds per second thinking about all the variations I can make. If your’s too? Then feel free to share all your ideas with me. My tummy will be grateful. LOL

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Peach and Vanilla Tart

  • 1 sheet of  Puffy Pastry
  • 1 Vanilla bean open in half
  • 2 tablespoons caster sugar
  • Butter to brush

Directions:

Preheat the oven to 350F. Defrost the  Puffy pastry to room temperature, cut small squares and brush it with melted butter. In a saucepan heat the sugar, Vanilla bean, and the peach slices to caramelize it a bit.  Spread the slices on the dough and brush the rest of the sugar/ Vanilla syrup on top and bake until golden.  Enjoy

Revising my Filo dough/ Puffy Pastry snafu.

Apparently when you are running like a chicken without a head you fail to recognize what type of dough you are using. See… it was the first time I used frozen dough and when I bought It I had the bright idea of throwing all the boxes in the garbage to maximize the space in my freezer. Not such a bright idea in retrospect, I see. But regardless we had a wonderful time; my hubby loved it and told me I was in his top 9, Hummmm…. I just wonder who is the other top 8. LOL