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Categories:Viewed: 11 - Published at: 3 years ago
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons sugar
- Pinch of kosher salt
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 2 tablespoons ice water
- 4 large peaches (about 6 ounces each), sliced 1/2 inch thick
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar, plus more for sprinkling
Method
- In a food processor, pulse the flour with the sugar and salt.
- Add the butter and pulse until the mixture resembles coarse meal.
- Drizzle the water over the mixture and pulse just until a dough forms.
- Turn the dough out onto a lightly floured surface and pat it into a disk.
- Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 425.
- Cut the dough into 8 equal pieces.
- Working with 1 piece at a time and keeping the rest refrigerated, roll the dough between 2 sheets of wax paper into a 4-inch round.
- Refrigerate the pastry round and repeat with the remaining dough.
- Arrange the pastry rounds on a baking sheet and bake about 15 minutes, or until golden brown.
- Transfer to a rack and let cool.
- Butter a large rimmed baking sheet.
- Spread the peaches on the sheet and sprinkle with the granulated sugar.
- Roast for 15 minutes, or until the peaches are soft and slightly browned at the edges; let cool.
- In a medium bowl, beat the heavy cream with the 1 tablespoon of confectioners' sugar until soft peaks form.
- Place 4 of the pastry rounds on plates.
- Top them with half of the peaches and half of the whipped cream.
- Lay a second pastry round on the cream and top with the remaining peaches and whipped cream.
- Sprinkle with confectioners' sugar and serve immediately.
