It’s literally been literally 20 years since I last made homemade puff pastry. I was going through the baking block of culinary school and had the chance to make it. I’m guessing it’s been so long since I’ve made it because I remember it being grueling for some reason.
I thought it was like 2000 folds and like 10 refrigerated breaks and all this mess, but it turns out homemade puff pastry is a lot easier than I thought and I’m super thankful because wow is it so delicious when made into a fresh peach tart!
SUBSCRIBE for more great recipes:
MORE GREAT DESSERT RECIPES:
Rose Apple Pie:
Ricotta Olive Oil Cake:
Fresh Peach Tart Recipe with Homemade Puff Pastry
For the Puff Pastry:
3 1/3 cup of Bob’s Red Mill All Purpose Flour + ½ cup
½ stick of softened unsalted butter + 4 sticks of cold
1 teaspoon of seas salt
1 2/3 cup of cold water
For the Tart:
1 egg and 1 tablespoon of milk whisked together to make an egg wash
6 peaches, pitted and cut in half
½ cup of melted unsalted butter mixed with ¼ cup of light brown sugar
fresh grated cinnamon stick
fresh berries for garnish
prep time: 30 minutes
cook time: 30 minutes
resting time: 40 minutes
1. Preheat the oven to 425°.
2. Puff Pastry: combine the 3 1/3 cup of flour with the ½ stick of butter into a standing mixer bowl with the paddle attachment and whip on low speed for 5 minutes.
3. Dissolve the salt into the water and slowly pour it in to the flour-butter mixture just until mixed. Chill for 20 minutes.
4. Next, add the remaining butter and flour to a standing mixer bowl with the paddle attachment and whip on low speed for 5 minutes or until smooth. Do not over mix.
5. Place the chilled dough onto a floured surface and roll it out until it is a long rectangle. On another part of your clean surface dusted with flour roll out the butter to 2/3 the size of the dough and then place it on the left side of the dough.
6. Fold right to left and then left over right, like a letter.
7. Turn 90° and roll out to original size again. Fold the right and left to the center so that they are touching and then fold left over right. Chill for 20 minutes before rolling and folding again or ready to use.
8. Cut the dough in half and freeze the other. Roll out the other dough on a cookie sheet tray lined with parchment paper until it is that size. 9. Brush the outsize 2” with the egg wash.
10. Place the peaches onto the puff pastry and top off with butter and brown sugar mixture and then the cinnamon.
11. Bake in the oven at 425° for 25 to 30 minutes or until the dough is crispy brown and cooked through.
12. Let sit too room temperature and then garnish with optional fresh berries.