Peach-Almond Crumble Tart
Peach-Almond Crumble Tart
Ingredients
- 1/2 lb (225 g) store-bought puff pastry dough, thawed
- 1/4 cup (60 ml) cream cheese, at room temperature
- 8 to 10 poached peach halves cut into wedges (homemade or store-bought)
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) blanched almonds, coarsely chopped
- 1/3 cup (75 ml) brown sugar
- 1/4 cup (60 ml) unsalted butter, softened
Instructions
- With the rack in the bottom position, preheat the oven to 200°C (400°F).
- Line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 30-cm (12-inch) square. Lay on the baking sheet and freeze for 10 minutes.
Peach-Almond Crumble Tart