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Home > Restaurants > Recipes > Baked Peach Tart

Baked Peach Tart

Provided by: Chef Karen Demasco
Served at: Craft

  • Type of Dish: Desserts: All, Desserts: Pies/Tarts
  • Servings: 6
  • Cuisine: American
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Photo by Christopher Griffith
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1 packet frozen puff pastry, thawed (preferably Dufour)
1⁄2 cup peach preserves
5 ripe peaches
4 tablespoons butter, melted
1⁄4 cup raw sugar


Preheat oven to 350 degrees.

Roll out the pastry on a lightly floured surface to a thickness of 1⁄8-inch, and cut a 9-inch-diameter disc. Spread the preserves liberally over the pastry, leaving a 1-inch border around the edge.

Halve the peaches, remove the pits, and cut into 1⁄2-inch half-moon slices. Arrange peaches to cover the preserves. Brush peaches with butter and sprinkle with sugar.

Bake for 30 to 40 minutes, or until the pastry is cooked and the peaches are golden brown. Serve warm or at room temperature.

(Published 2005)

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