Is there anything more delicious than sweet peaches? With our Napa Valley Moscato in mind, we crafted a simple peach tart that is perfect for easy entertaining! The buttery, flaky pastry melts in your mouth while the sweet peaches compliment the stone fruit notes evident in the Moscato. Take it to the next level with some fresh whipped cream with blackberry jam – YUM! This dish will be on repeat at our vineyard in Napa this summer. Cheers!
-3 ripe peaches, thinly sliced
-4 tbsp brown sugar
-2 tbsp butter
-1 tsp vanilla extract
-1 tsp salt
-1 sheet puff pastry
-1 tbsp half and half
Whipped Cream Ingredients:
-½ cup heavy cream
-3 tbsp blackberry jam or preserves
-1 tbsp vanilla extract
-2 tbsp powdered sugar
Preheat oven to 425 degrees F.
In a mixing bowl, combine peaches, 2 tbsp brown sugar, 2 tbsp unsalted butter, vanilla extract and salt.
Let puff pastry defrost in refrigerator prior to use. On a floured surface, lightly roll out the puff pastry with a rolling pin (just to remove folds). Cut into 6 squares. Lay 5 peach slices on each square, leaving about 1 inch of exposed dough on each side.
In a small bowl, whisk together the egg and half and half. Brush onto exposed dough. Sprinkle the other 2 tbsp of brown sugar across the crust of all tarts. This will give your crush a nice shiny coating when it’s baked. Bake in the oven for 15 minutes. Remove from oven and let cool for another 15 minutes.
Add ½ cup of heavy cream to a bowl of an electric mixer fitted with the whisk attachment. Whip until peaks form (about 3-5 minutes). Add powdered sugar and blackberry jam and whisk until combined.
Top each tart with a dollop of whipped cream and enjoy!
The ONEHOPE Wine Team