Ingredients:

  • 1 sheet (255g) frozen puff pastry, thawed
  • 1 tbsp (8g) cornstarch
  • 1 egg (50g), beaten
  • 3 large (680g) ripe peaches, sliced 1/4 inch thick
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (25g) maple syrup
  • 1/2 tsp (1g) ground cinnamon
  • 2 tbsp (30ml) apricot preserves
  • 1 tsp (5ml) warm water

Instructions:

  1. Unroll the thawed puff pastry onto a sheet of parchment paper.
  2. Using a fork, prick the center area where the peaches will sit (docking) to prevent the middle from rising too much.
  3. Score a 1-inch border around the edge with a knife (do not cut through), and brush the border with the beaten egg wash.
  4. Toss the peach slices with lemon juice, maple syrup, and cinnamon in a medium bowl until coated.
  5. Sprinkle the cornstarch lightly over the docked base of the pastry.
  6. Arrange the peach slices in the center of the pastry in overlapping concentric circles.
  7. Bake in a preheated 400°F (200°C) oven for 18-22 minutes, or until the pastry border is deep golden brown and peaches are caramelized.
  8. Remove from oven and immediately brush the warm peaches with the warmed apricot preserve and water glaze.