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
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
- 5.6 oz160g halved and stoned peach
- 1.9 oz55g all purpose flour
- 1.1 oz30g cold, cubed butter
- 0.6 oz18g sugar white
- 5/85/8 egg yolks, beaten, for egg wash (10g)
- 0.4 oz10g ground, mixed into pastry base almond
- 0.1 oz3g vanilla extract
- 0.4 oz10g iced, to bind dough water
- 1.2 oz35g creme fraiche
