Ingredients (for 6 people)
- 1 ready-to-use all-butter puff pastry
- 8 yellow peaches
- 200 g of sugar
- 1 liter of water
- A dozen fresh verbena leaves
Preparation
- Cut the peaches in half widthwise (horizontally).
- In a large pot, add the sugar, water, and verbena leaves, then bring to a boil. Reduce the heat, add the peach halves, and poach them for about ten minutes over medium heat. The skin should peel off easily.
- Remove the peaches from the syrup using a slotted spoon and set them aside on a wire rack. Remove the skin.
- Preheat oven to 350°F / 180°C.
- Butter and sugar a tart pan. Arrange the peach halves in the pan, backs down, and cover them with puff pastry. Tuck any excess pastry inside the pan. Prick the pastry with a fork.
- Bake for about 30 minutes. The tart is ready when the pastry is golden brown and crisp.
- Remove it from the oven and wait 1 hour before removing it from the mold. Be careful of the juices that may leak out when removing it from the mold!
Tip: You can strain and store the peach-verbena syrup. Enjoy it diluted in a little fresh water or in a cocktail. It will keep for up to 2 weeks in the refrigerator in a glass bottle.
