“A Puff You Won’t Want to Pass”- Puff Pastry with Summer Peaches, Marzipan and Cherry Preserves

It has been craziness here in LA and I feel like I’ve neglected all you DYD-ers (delish your dish-ers).  I’m sure you don’t want to here all my excuses, but I promise new dishes are their way!

This past weekend I detoured from my usual Sunday ritual of going to the Larchmont farmer’s market and headed west to the market in Santa Monica.  I did my best to avoid getting my second breakfast from the tamale, crepe and giant pancake tents and headed straight towards the produce. 

Aside from the kale, collard greens and homemade marzipan that I bought, I found some of the most amazing peaches!  They were sweet, juicy and absolutely perfect!  So I got to thinking, what would be a great dessert to say au revoir to summer. 

After rummaging through my fridge and freezer, I decided I’d create a delish puff pastry tart with the fresh peaches, marzipan and cherry preserves.  As I was prepping for the tart, I realized my oven was BROKEN!  What’s a chef to do!?  After I spent a few minutes cursing at my oven, I decided to try bake the tart in the toaster oven…and SUCCESS!

What You Need:

1/2 Puff Pastry Sheet (thawed)

2 Peaches (sliced thin, half moon shapes)

1/4 Cup Cherry Preserves (or any flavored preserves)

1/4 Cup Marzipan/Almond Paste

Pre-heat oven to 350 degrees.

1. Score the puff pastry sheet about 1/2” from the edge of the dough to create a 1/2” border).  Dock (poke the dough) the center part of the dough with a fork.  Then, place the dough on a cookie sheet (use a silpat or greased cookie sheet).  Place the dough in the oven and allow it to par-bake.  The dough should begin to rise and brown.

2. Once the dough is par-baked, remove the cookie sheet from the oven scoop the marzipan onto the center part of the dough.  Considering the consistency of marzipan, you will have to break it into pieces and arrange it in thin pieces around the inside portion of the dough.  Next, lay the sliced peaches on top of the marzipan, followed by the fruit preserves.  Make sure not to go too heavy on the preserves, it should just serve as a glaze for the peaches.

3. Place the tart back in the oven and turn the oven up to 400 degrees.  Allow the tart to continue baking until the crust turns golden brown.  Remove from oven and allow to cool before cutting.  Serve with fresh whipped cream or vanilla ice cream!