Wednesday, May 18, 2016

Summer Fruit Tarts with Peach White Balsamic Reduction

Welcome to class, students! Yep, that's right. Gonna teach you all a little something about vinegar. Did you know that balsamic vinegar come from Modena, Italy? The same area that I went to on my honeymoon and learned more than I ever thought there was to know about how olive oil is made, and where vinegar comes from, and that there are government minimums for the number of years that it must age, and how to spot the good stuff from the cheap. 

Spoiler alert, Queen Creek Olive Mill is one of the good ones. The best in fact. While they grow their own olives on their 100-acre farm in Queen Creek, Arizona, they get their balsamic directly from Modena. Add in a swirl of peach puree and you've got the perfect addition to fruit, chicken, or fish with their Peach White Balsamic Reduction.

This dessert is great for kids of all ages. The vinegar reduction provides the perfect acidity to cut through the sweetness of the fruit. Plus, who doesn't love flaky golden puff pastry? 

Summer Fruit Tarts with Peach White Balsamic Reduction
Makes 6

  • 1 sheet puff pastry, thawed
  • 1 ripe peach, seeded, and thinly sliced
  • 1/2 cup pitted cherries, halved
  • 1/2 cup fresh blueberries
  • Peach White Balsamic Reduction
  • mint (for garnish)
  • powdered sugar (for garnish)

Preheat oven to 425 degrees F. 

Roll your puff pastry out and cut into 6 evenly-sized pieces. Place onto a baking sheet lined with a silicon mat or parchment paper. Pierce all over with a fork.

Place sliced peaches, cherries and blueberries all over the puff pastry, leaving about 1/4-inch around the edges. 

Place into the oven and bake for 25 minutes, until puffed and golden. Allow to cool for 5-10 minutes before drizzling with Peach White Balsamic Reduction.

Garnish with mint leaves and sprinkle with powdered sugar. Serve within an hour or 2.

Peach White Balsamic Reduction was provided to me by the fine folks at Queen Creek Olive Mill. All recipes and opinions are my own. 

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