As we release new dates and tours for the 2014 season, particularly with our Paris to Lyon Plus! Marseille tour, and welcome in the final bounty of summertime fruits, we present a simple spin on a traditional French tart, sans custard.
While peaches and raspberries are divine on a scoop of vanilla ice cream, this tart may change your mind, or just become a summer evening staple after a satisfying plate of grilled veggies.
- 2 med/large peaches
- 8 oz raspberries
- 1/2 package of puff pastry
- 1 egg, beaten
Preheat oven to 400 degrees Fahrenheit. Slice peaches in 1/2-inch wide slices, mix with raspberries. If desired, sprinkle with granulated sugar. Sweet ripe peaches often don’t need the sugar, but if they are a little on the firm side, feel free to sprinkle away.
Let puff pastry thaw for 30 minutes, roll it out on a greased cookie sheet. Brush with 1/2 of egg wash. Spread out fruit in the center of the dough, fold the edges over the fruit to make a rough crust and to fully envelop the edges of it. Use the rest of the egg and brush over the dough and on top of the fruit.
Cook for 15-20 minutes until the puff pastry is golden brown and cooked fully. Serve immediately.
