Peach Tart



  • 16 ounce can frozen peach segments
  • 2 tablespoons cornstarch
  • 1/4 cup sugar
  • 1/4 cup dried currants
  • 1/4 cup slivered almonds
  • 1 teaspoon vanilla
  • Defrosted frozen puff pastry
  • Flour for dusting
  • 1/2 teaspoon salt
  • 1 egg mixed with 1 tablespoon of water egg Wash


  1. Preheat the oven to 350º F.
  2. Spread the defrosted peach segments on some paper towels and let them dry for about 15 minutes.
  3. Combine peaches, cornstarch, sugar, almonds, currants and vanilla in a bowl. Mix to combine.
  4. Dust the puff pastry with flour and roll it out to smooth it and expand it a bit.
  5. Cut two 10 inch circles from the puff pastry. Transfer one to a parchment paper lined baking sheet and set one aside for the top.
  6. Pile the peach mixture in the middle of the first circle. Leave any accumulated liquid in the bottom of the bowl. Spread the filling to an even layer with a 2 ½ inch border.
  7. Apply egg wash to the border, and then cover with the 2nd sheet of puff pastry, pressing down gently around the circumferance of the tart. Cut a slit in the top to allow the steam to escape.
  8. Bake for about 40 minutes, until the pastry is puffy and golden brown.