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PEACH TART WITH ORANGE-SCENTED CREME

Note: Puff pastry comes 2 sheets to a package. Use one sheet and keep the other in the freezer.


Recipe Link: PEACH TART WITH ORANGE-SCENTED CREME ANGLAISE

List of Ingredients





Tart:
1 sheet frozen puff pastry, thawed (see note)
1 egg white
2 tbsp. sugar
1/4 tsp. ground cinnamon
2 peaches, peeled, cored, pitted and thinly sliced
2 tbsp. orange marmalade
1 tsp. water
Creme Anglaise:
1/2 cup milk
2 tbsp. sugar
1 egg yolk
1 tbsp. orange-flavored liqueur



Recipe



To prepare tart, remove pastry from refrigerator. Pastry sheet is folded in
3 sections. Cut off one section to use for base of tart. Place on greased
baking sheet.

Cut 4 lengthwise 1/2-inch-wide strips from second section. Brush lengthwise
edges of base sheet with egg white. Place 1 strip on each edge. Press down.
Brush strips with egg white. Top each with second strip. This builds up the
long sides of the tart shell. Measure the width. Cut 4 1/2-inch-wide strips
to fit the width of the base. Repeat layering on either open side of tart
shell. You should have a long tart shell with walls on all 4 sides.

Combine sugar and cinnamon in cup. Sprinkle mixture over tart shell. Arrange
peach slices over sugar mixture. Stir together orange marmalade and 1
teaspoon water. Spoon over peaches.

Bake at 400 degrees until tart shell is browned and peaches are tender, 15
to 20 minutes.

Meanwhile, prepare creme anglaise. Combine milk and sugar in small pan.
Bring to a simmer.

Beat egg yolk in bowl. Pour half of the milk mixture over egg yolk and beat
well. Return to pan and cook over low heat, stirring constantly, until
mixture thickens slightly and coats back of spoon, 3 to 4 minutes. Stir in
liqueur.

To serve, cut tart in half. Arrange on each of 2 plates. Pass creme anglaise
separately.

Makes 2 servings.