Ingredients:

  • 1 sheet (255g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 tbsp (15g) granulated sugar
  • 1.5 lbs (680g) ripe peaches, pitted and sliced 1/4 inch thick
  • 3 tbsp (38g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) apricot preserves, melted
  • 1 tbsp (8g) powdered sugar

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet lightly with a rolling pin to smooth the seams.
  3. Lightly score a 1-inch border around the edge of the pastry without cutting through.
  4. Brush the border with beaten egg wash and sprinkle with a pinch of sugar.
  5. In a medium bowl, toss sliced peaches with sugar, cinnamon, lemon juice, and vanilla extract until coated.
  6. Layer peach slices inside the scored border in a concentric circle or shingle pattern, pressing gently.
  7. Bake for 20-25 minutes until the pastry edges are deep mahogany-gold and peaches are bubbling.
  8. Remove from oven and let the tart rest for 10 minutes.
  9. Brush melted apricot preserves over the warm peaches and dust with powdered sugar.