I was recently in Paris and the absolute best dessert I had was a carmelized peach tart on a puff pastry crust. It did not have any kind of filling and was very rustic. It was cut in squares and the peaches were placed cut side up and carmelized with a little bit of glaze.
Of course the pastry was homemaded (Not a chance I would even attempt that!), but I think a good frozen puff pastry would work as the crust. My question...how do I get the peaches to carmelize WITHOUT burning the crust. Do I just broil it for a few seconds?
I've seen recipes for this kind of rustic tart using apples...but the peach was so amazing. I was wondering if anyone has made this and if so what glaze did they use and how did you carmelize the peaches.
And if you are in Paris and want to try to real thing....Gerard Mulot makes the most amazing pastries I've ever had in my life.
Thank you for any suggestions. I would so love to be able to even come close to this!
Updated 5 months ago | 5
Updated 2 months ago | 1
Updated 5 months ago | 81
Updated 5 months ago | 245
Updated 4 months ago | 1