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Ingredients
- 1 c. chardonnay wine
- 1/2 c. sugar
- 8 x fresh peach
- 2 Tbsp. all purpose flour Peach Puff Tart
- 1 pkt puff pastry
- 2 Tbsp. unsalted butter
- 1 x egg, with 2 tbsp cool water for egg wash
- 2 Tbsp. Turbinado sugar
- 1/4 tsp cinnamon
Directions
- Simmer Chardonnay till reduced by half, add in sugar and simmer for 15 more min. Remove from heat.
- Peel and slice peaches. Pour Chardonnay syrup over peaches and toss together with flour.
- Peach Puff Tart:Roll out 1 sheet of puff pastry to 1/4-inch thick and trace a disc 9 inches in diameter and place on a parchment-lined baking tray.
- Place peach filling in the centre (reserve liquid - it can be cooked down into a syrup to serve with the tart), dot with butter and dampen edges of the pastry.
- Roll another sheet of puff pastry, 10 inches in diametre and place on top of peaches.
- Cinch edges together using a fork and brush with egg wash and sprinkle with Turbinado sugar and cinnamon.
- Score lines running from the centre of the pastry down to the edges.
- Bake for 25-30 min.
- To Assemble:Allow to cold to room temperature before cutting.
- Using the same ingredients as the turnovers, you can create a beautiful dessert using a classic French style.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1611g | |
| Calories 1409 | |
| Calories from Fat 427 | 30% |
| Total Fat 48.2g | 60% |
| Saturated Fat 20.72g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 201mg | 8% |
| Potassium 2381mg | 68% |
| Total Carbs 232.6g | 62% |
| Dietary Fiber 18.3g | 61% |
| Sugars 197.28g | 132% |
| Protein 19.81g | 32% |
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