Puffy Peach Tart

I know that this is my second peach recipe in a month, but who doesn't love peachy baked goods?! Peaches are also always ripe and abundant in the summertime. This puff pastry tart always wows guests, but it is surprisingly quick to make. Store-bought puff pastry sheets are key. If frozen, they need to thaw for 20 minutes before using in this recipe.


Ingredients: 
1 sheet puff pastry (I used Pepperidge Farm brand)
2 large peaches (white/yellow, or try pears and apples if you don't have peaches)
1/2 cup white sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp butter
splash watter
1 egg yolk

Directions:
1. Pre-heat oven to 400° F. Line a cookie sheet with parchment paper.

2. Place defrosted puff pastry on the parchment paper and unfold. Sprinkle with a little flour if the dough is too sticky.

3. Cut washed peaches in half along the pit. Twist the peach halves until they break in two. Remove pit.

4. Slit each peach into fourths and remove any red area in the center. Cut the peaches into thin slices and put into a medium bowl.
5. Add the white and brown sugars, cinnamon and vanilla extract to the sliced peaches. Mix until well combined.  I also added a dash of almond extract for fun.

6. Arrange the peach slices in the center of the puff pastry, leaving a one-inch border of pastry on each side.

7.  Cut the butter into small pieces and sprinkle evenly on top of  the peaches.

8. In a small bowl, mix the egg yolk and dash of water in a bowl. Use a small pastry brush to brush the yolk mixture along the sides of the pastry.

9. Sprinkle sliced almonds on top of the peaches. Bake the tart in the oven for 25-30 minutes or until the pastry puffs up on the sides and the fruit is cooked.

10. Let cool, then maybe serve with vanilla ice cream. Yum!