Ingredients:

  • 250g all-butter puff pastry, thawed and cold
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp turbinado sugar
  • 500g fresh peaches, sliced into 1/4 inch wedges
  • 2 tbsp granulated sugar
  • 1 tsp vanilla bean paste
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 2 tbsp apricot preserves
  • 1 tsp hot water

Instructions:

  1. Preheat your oven to 200°C. Roll out your 250g all-butter puff pastry on the parchment paper. Use a sharp knife to lightly score a 1 inch border around the entire rectangle. Note: Do not cut all the way through! You just want to create a 'frame' that will rise higher than the center.
  2. In a medium bowl, gently toss your 500g fresh peaches with 2 tbsp granulated sugar, 1 tsp vanilla bean paste, 0.5 tsp ground cinnamon, and 1 tsp lemon juice. Wait 5 minutes until the sugar has dissolved and the peaches look glossy and wet.
  3. Arrange the peach wedges inside the scored border. I like to overlap them slightly like shingles on a roof. Do not let the fruit cross the scored line or the border won't be able to puff up properly.
  4. Whisk 1 large egg with 1 tbsp water. Brush this mixture generously onto the exposed pastry border. Sprinkle the 1 tbsp turbinado sugar over the egg washed edges until they are evenly coated in crystals.
  5. Slide the tray into the center of the oven. Bake for 25 minutes until the pastry is deeply golden and the fruit is bubbling. The edges should have risen significantly, creating a crisp wall around the fruit.
  6. While the tart is hot, mix 2 tbsp apricot preserves with 1 tsp hot water. Dab this over the peaches. Note: The heat from the tart will help the glaze set into a professional, clear film.