Ingredients:

  • 250g puff pastry
  • 500g firm ripe peaches
  • 15g almond meal
  • 12g granulated sugar
  • 1 large egg
  • 15ml water
  • 60g powdered sugar
  • 15ml heavy cream
  • 0.5 tsp vanilla bean paste
  • 1 pinch flaked sea salt

Instructions:

  1. Heat the oven. Set your oven to 200°C.
  2. Prepare the pastry. Roll out 250g chilled puff pastry on parchment paper into a rectangle.
  3. Create a border. Lightly score a 1 inch border around the edge with a knife. Do not cut all the way through.
  4. Add the barrier. Sprinkle 15g almond meal evenly inside the scored border.
  5. Slice the fruit. Cut 500g peaches into 6mm wedges. Arrange them in overlapping shingles over the almond meal.
  6. Sweeten and wash. Sprinkle with 12g granulated sugar. Whisk 1 egg with 15ml water and brush the pastry edges.
  7. Bake the tart. Place in the oven for 25 minutes until the pastry is deeply golden and the peaches are sizzling.
  8. Prepare the glaze. While baking, whisk 60g powdered sugar, 15ml heavy cream, 0.5 tsp vanilla paste, and a pinch of salt.
  9. Cool slightly. Move the tart to a rack for 5 minutes.
  10. Final drizzle. Using a spoon, drizzle the vanilla glaze over the warm peaches in a zig zag pattern.