Calvé Tarts
A simple and elegant dessert featuring flaky pastry shells filled with sweet peaches and almonds.
Ingredients
- 1 sheet (about 14 oz) Puff pastry or shortcrust pastry (Thawed if frozen)
- 6 halves Canned peach halves (In syrup, drained)
- 6 whole Jordan almonds (Blanched)
- 1 tablespoon Egg wash (1 egg yolk beaten with 1 tbsp water)
Instructions
- 1Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the puff pastry or shortcrust pastry to about 1/8 inch (3mm) thick.
- 2Using a round cookie cutter or a knife, cut out circles of pastry large enough to cover the inverted circular tins or muffin cups. Gently press the pastry circles into the tins, ensuring they fit snugly. Prick the bottom of each pastry shell several times with a fork to prevent them from puffing up too much during baking.
- 3Brush the pastry shells with egg wash. Bake in the preheated oven for 15-20 minutes, or until they are delicately browned.
- 4Remove the baked pastry shells from the oven and let them cool completely in the tins. Once cooled, carefully remove them from the tins. Place one-half of a canned peach in each pastry shell. Fill each cavity with one blanched Jordan almond.