The Ice Kitchen peach puff tart

Puff pastry deserves the highest praise for being able to give us the most glorious desserts with the most minimal effort. Amaretto and peach work so wonderfully together in this peach puff tart, especially with a dollop of mascarpone to serve. It is quite perfect for dinner parties.

peach puff tart
Andrew Burton

SERVES 8 (4 FOR NOW AND 4 FOR LATER)

10 MINUTES PREP

20 MINUTES COOKING

6 large ripe peaches, thinly sliced
6 tbsp honey
generous dash of Amaretto, plus extra to serve
large pinch of ground cinnamon
2 ready-rolled (previously unfrozen) sheets of puff pastry, or 2 blocks of (previously unfrozen) puff pastry, rolled out to a thickness of 5mm
1 egg, beaten

YOU CAN ALSO SWAP THE PEACHES AND CINNAMON FOR:

peaches and lavender sprigs
strawberries with a drizzle of balsamic glaze
berries with star anise

1. Preheat the oven to 220C/200C fan/gas 7 and put a baking tray in to heat up.

2. Mix the peach slices with the honey, Amaretto and cinnamon.

3. Lay the pastry sheets out on a sheet of baking parchment, pierce all over with a fork and lightly score a 1cm border. Brush the border of one sheet with the beaten egg.

4. Arrange the fruit in the middle of the pastry.

5. Slide the tart, on its baking parchment, on to the heated tray. Bake for 15-20 minutes until the pastry is puffed up and golden.

TRY WITH mascarpone and fresh mint leaves.

FREEZE Make the peach puff tart, but don’t brush the border with beaten egg. Flash-freeze on the lined baking tray; once frozen solid, wrap in foil, then label up and pop into your freezer.

FREEZER TO TABLE Preheat the oven to 220C/200C fan/gas 7 and put a baking tray inside to heat up. Unwrap the tart, brush the border with beaten egg and transfer to the hot baking tray. Bake for about 20 minutes, or until the pastry is puffed up and golden.

the ice kitchen cookbookRecipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99)