![]() Swap out the honey for some amber maple syrup. Don’t have peaches? Try nectarines or plums instead. You know that I love an adaptable recipe, and these tartlets are as easy going as can be. Make these peach puff pastry tarts your own Keep an eye out though, because if the puff pastry gets too warm, it will be hard to work with and won’t puff as much when you go to bake the tarts. Take the pastry out of the box and let it defrost for 45 minutes to an hour. While not my preferred method, in a pinch, you can thaw puff pastry at room-temperature. The best way is to do this slowly, overnight in the refrigerator, or up to 24 hours before you’re ready to bake. The one downside of frozen puff pastry is remembering – in advance – to defrost it. Cold butter in the dough + hot oven = lots of flaky layers!
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