Chef Emmanuel Levarek
Courtesy: Paris Bistro
RECIPE: Utah Peach Tart
Ingredients for 4 persons
For the tarts
8 sheets phyllo dough
2 med. Utah peaches
½ stick melted butter
Sugar to sprinkle
Vanilla gelato, ice cream
or peach sorbet for garnish
Method
- Peel the peaches, cut them in half, remove the pit. Cut each half into slices
- Take 4 sheets of phyllo dough. Brush with melted butter.
- Fold in two, brush again with melted butter.
- Fold in two again, brush with melted butter one more time.
- Cut in two as to obtain 2 rectangles.
- Fold the edges
- Arrange one half sliced peach in the middle of each dough rectangle
- Sprinkle sugar over the peaches and also over the edges
- Bake the loaded tarts for for 5-6 minutes in a 450ºF oven on a parchment (or foil) lined sheet
pans until the dough is nice and brown
- After 5-6 minutes, remove from the oven.
- Serve hot. Garnish with a mint top, and a nice scoop of vanilla gelato, peach sorbet or your
favorite ice cream right before serving.
Visit the Paris Bistro to enjoy more wonderful dishes!
