A simple and seasonal Peach Tart made with puff pastry, jam, and fresh peaches or nectarines. It's brushed with a mixture of egg and water for a golden crust and can be finished with a glaze of warm jam.
1: Preheat oven to 400°F.
2: Thaw out one sheet of puff pastry and roll it out slightly.
3: Put on a parchment lined baking sheet.
4: Score the outside of the pastry being careful not to cut all the way through.
5: Dock the inside of the pastry with a fork.
6: Add about 1/3 of a cup of jam evenly on the inside of the pastry.
7: Cut 3 or 4 peaches (or nectarines) into wedges and sprinkle them with lemon juice.
8: Shingle the fruit on top of the jam within the outer edges of the tart.
9: Sprinkle with a little course sugar.
10: Beat one egg with 1 tablespoon of water and brush it on the outside rim of the tart.
11: Bake in the oven for 20 minutes or until the crust is golden and the fruit is juicy.
12: (Optional) Warm up a few tablespoons of jam with a tablespoon of water and brush it on the tart when it comes out of the oven.
13: Let sit for 10 minutes to set up before cutting into it.
