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Peach Tahini Tart

I adapted this recipe from a theKitchn recipe. I omitted the sesame seeds and honey yogurt topping and instead added a tahini drizzle.
Course: Endings
Cuisine: American
Keyword: Peach, Tahini, Puff Pastry
Servings: 0

Ingredients

  • 1 package Frozen Puff Pastry see notes about brands
  • 6 medium Peaches, ripe but not soft
  • 4 Tbs. Turbinado or Demerara Sugar extra for topping
  • 1 large Egg
  • 1 medium Lemon
  • pinch Fleur de sel or kosher salt
  • 1/2 cup well stirred tahini, divided
  • Fresh Tarragon for garnish You can use basil here too

Instructions

  • Preheat ovent to 425°.
    Take Puff Pastry from freezer and let thaw on counter, then return to refrigerator until ready to use.
  • Halve and pit peaches, then cut into slices. Thinner is really pretty on a tart but can be difficult to hold shape. I try to get about 1/2".
    Toss peaches with 2 tablespoons of the sugar and let sit for 30-60 minutes.
  • Unfold pastry onto a piece of parchment paper. use a rolling pin to smooth and stretch, slightly. Use a fork to prick holes all over dough.
    Beat together, slightly, the egg and a tablespoon of water.
    Use a pastry brush and brush the egg wash around all edges of the puff pastry. Make a about 2-3" border all the way around. Leave the center plain. Sprinkle a tablespoon of the sugar on edges and slide parchment paper with dough on it onto a baking sheet. Set back in refrigerator while working on peaches.
  • To the bowl that already has the peaches add the zest of half the lemon and 1 Tablespoon of fresh lemon juice. Add the remaining sugar and the salt. Toss to combine.
    Remove pastry from fridge. Spread 1/4 cup, or more, of the tahini onto the puff pastry. Leave a 1" border.
    Strain the peaches, gently, reserve the juices. Arrange the peach slices on the puff pastry. Be careful to respect the borders.
  • Bake tart in oven for 15-20 minutes. Check periodically, the puffed edges can burn quickly. If they do start to burn cover with foil.
    While tart is baking, pour juices into a small saucepan and reduce by half. If you don't have enough juices you can add a little bit of apple juice or water.
  • Remove tart from oven and let cool, slightly.
    When just ready to serve, drizzle reduced juice and up to 1/4 cup of additional tahini over the top. Cut and serve.
    Garnish with fresh tarragon or basil leaves.

Notes

I think Pepperidge Farm is the most readily available puff pastry and it comes in 2 smaller sheets. This recipe has enough peaches to do 2 tarts. You don't really have to double the rest of the ingredients, may 1 1/2.