Fresh Peach Tart with Almond Cream

So, it has been a while since my last post. Time flies, doesn't it? I haven't abandoned my site or gotten too busy to try out new recipes. Actually, it's the direct opposite- I've decided to dedicate more of my time to it! I am now officially a student in the Baking and Pastry Certificate program at Kendall College. I am a firm believer in doing what you love and loving what you do, and I'm loving the fact that I get to spend my free time learning more about food and cooking. Needless to say, the past month has been a whirlwind of registering for classes, buying my books and uniforms, and studying hard. So it is my hope that even if I don't have as much time to create new recipes for this site in the next few months, the ones I do share will be better than ever before. And I always welcome recipes from you, so feel free to share.

In the meantime,here's a simple recipe to make great use of all the delicious fresh peaches now available. Enjoy!

Fresh Peach Tart With Almond Cream (Makes 2)
*Adapted from Vincent Guerithault
Ingredients:
1 pkg. Pepperidge Farm puff pastry sheets, thawed (2 Sheets)
Almond Cream
6 fresh peaches, peeled, pitted, and sliced
3 oz. melted butter
1 oz. granulated sugar
Powdered sugar, as needed

Directions:
-Roll each pastry out into a strip, approximately 6x22 inches.
-Lay each pastry out onto a sheet pan lined with parchment.
-Using a pastry bag fitted with a large plain tip, pipe 5 rows of almond cream down the length of the puff pastry. Leave a 3/4 inch margin along both long edges of the dough. You may not use all of the almond cream.
-Arrange peach slices over the cream, overlapping slightly.
-Brush peaches with melted butter and evenly sprinkle granulated sugar over them.
-Bake at 400 degrees until the dough is done and peaches are lightly browned, approximately 20-30 minutes.
-Serve warm, dusted with powdered sugar.

Almond Cream
Ingredients:
4 oz. unsalted butter
8 oz. granulated sugar
2 extra large eggs
2 1/2 Tbs. flour
6 oz. ground almonds

Directions:
-Cream together butter and sugar. Slowly add eggs, scraping down the bowl as necessary.
-Stir the flour and almonds together, then add to the butter mixture. Blend until no lumps remains.