5

Five ingredients + 30 minutes = peach tart perfection.

Now that is my kind of math. Simple. Straightforward. No calculators required. And while more elaborate fruit-filled desserts (shout-out to the mango tart fans out there) certainly have their place on my list of top-rated sweets, there’s just something about a no-frills tart that attracts the eye and the taste buds. Just take a gander at the below …

Slice after slice, row after row. Fresh, juicy peaches do all of the talking without a dollop of pastry cream or whipped cream in sight. Their canvas? A sheet of buttery puff pastry, which perks up around the edges to seal in the natural sweetness of this dessert. It’s unapologetically simple. It’s pure flavor perfection. And it’s completely customizable depending on which fruit is at its peak.

So preheat your oven, make the most of summer’s sweetest stone fruit and then find inspiration for more simple sweets with quick and easy recipes for cheesecake, pie and cookies.

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5-Ingredient Peach Tart

Yield: 6 to 8 servings

Prep Time: 10 min

Cook Time: 17 min

Ingredients:

• 1 sheet (half of a 17.3-ounce) package frozen puff pastry, thawed
• 3 large peaches
• 1 Tablespoon fresh lemon juice
• 1 large egg
• Confectioners’ sugar, for dusting

Directions:

1. Preheat the oven to 425oF. Line a baking sheet with parchment paper or a Silpat.
2. In a small bowl, toss together the peaches with the lemon juice.
3. Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
4. In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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