This is a fancy, fresh dessert that takes advantage of all those fresh peaches.
Heather Smith shares this yummy treat.
Premade puff pastry sheet
1 1/4 cup flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
8 tablespoons butter, cut into small 1/2″ cubes, chilled in freezer
4-6 tablespoons ice water
2 large, yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
3 Tbsp sugar
1 Tbsp flour
1 teaspoon vanilla bean paste
1 tablespoon butter
A sprinkling of coarse sugar
In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.
Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.
Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
Toss peaches with flour, sugar, vanilla bean paste: Preheat the oven with the rack in the middle position to 425°F. Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Pour vanilla bean paste over the peaches.
Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll pie crust or puff pastry sheet out on a lightly floured parchment sheet. Gently lift the corners of parchment sheets up and place it on a rimmed baking sheet.
Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.
Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling.
Use a pastry brush to coat the dough with an egg wash and sprinkle with coarse sugar.
Place in the oven and bake at 425°F for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
Great served with a little vanilla ice cream.
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