French · Dessert
Peach Baked in Pastry
A single peach half is wrapped whole in a short almond pastry and baked until the fruit softens to a honeyed tenderness inside a crisp, golden shell. Served warm with a cool spoonful of creme fraiche, it is a rustic French orchard dessert that turns one piece of fruit into something genuinely special.
$1
25 minsPrep
24 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
376Calories
6gProtein
21.9gFat
39.6gCarbs
16.8gSugar
2.6gFiber
107mgSodium
103mgChol
11.9gSat Fat
250mgPotassium
50mgCalcium
1.8mgIron
0.2mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the cold cubed butter into the flour, ground almond and a pinch of salt until it resembles coarse crumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
2
Roll the dough thin on a floured surface and cut two rounds slightly larger than the peach halves, reserving trimmings for lattice strips.
3
Halve and stone the peaches, toss the cut sides in half the sugar and the vanilla extract, then set cut-side down on the pastry rounds.
4
Wrap each pastry round up and over the peach half, crimping to seal, and lay any trimmed strips over the top in a simple lattice.
5
Brush each parcel with beaten egg yolk and scatter over the remaining sugar.
6
Bake at 200C (400F) on a baking sheet for 22-25 minutes until the pastry is deep golden and the peach is tender when pierced.
7
Cool on a wire rack for 10 minutes, then set each parcel in a bowl with a spoonful of creme fraiche alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Peach, halved and stoned,
- 55g55g All Purpose Flour,
- 30g30g Butter, cold, cubed,
- 18g18g Sugar White,
- 10g10g Egg Yolk, beaten, for egg wash,
- 10g10g Almond, ground, mixed into pastry base,
- 3g3g Vanilla Extract,
- 10g10g Water, iced, to bind dough,
- 35g35g Creme Fraiche, 1
