Fresh Peach Tart with Chantilly Cream

Pkg prepared puff pastry thawed
6 fresh, ripe peaches - peeled and sliced (thin)
2 tbs butter
4 tbs sugar
2 tbs cinnamon

Dough should be rolled in a long rectangle. With a sharp knife, trim the edges of the pastry. From each side, cut a 1/4 inch strip. On the larger piece, paint the border 1/4 inch down with beaten egg. Place the thin strips on the edges and brush strips and inside with egg. Pinch the pastry with a fork to prevent rising. Arrange thin slices of peaches on pastry. Drizzle with butter. Spread sugar and cinnamon. Bake in a 450F oven for 18-20 minutes until pastry is cooked.

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Cajun Country -- New Iberia, Louisiana