Homemade Puff Pastry Fresh Peach Tart Recipe


– What’s up, guys? Chef Billy Parisi here. Thanks so much for stoppin’ by to check out another episode, and, dude, I am so stoked for today, because I’m gonna do
something I haven’t done in almost 20 years, and that’s make a homemade puff pastry. Probably gonna make a
tart into it after that. Huge thanks to Bob’s Red
Mill for hookin’ it up. Puff pastry can be really intimidating because you think of all
the times it needs to chill, folding the dough, just
really overwhelming. Don’t worry, I’m gonna
try to simplify this and make it as easy as possible. Now, when you make a puff pastry, you usually use a combination maybe of cake flour and bread flour, but Bob’s Red Mill All-Purpose Flour is gonna be the perfect center for this, the perfect amount of protein. Always, like I say, the best go-to flour, so go ahead and add some to a stand mixer with the paddle attachment. The next thing we’re gonna do
is add in some softened butter and we’re simply gonna
put that on low speed until it’s very, very well-combined, probably five to seven minutes. While that is working, I’ve got some cold water here. I’m gonna simply pour in
a little bit of sea salt. I wanna dissolve all this first before I add it to the stand mixer, so use the little whisk. Cook it up. Go over to the standing mixer once everything is well-combined and slowly pour it in on low speed. Now you wanna mix this
just until it is mixed. Do not over-mix this. Your dough will not rise and it will not be tender,
it will not be flaky. Do not over-mix this part, just until combined. So go ahead and transfer it over to a piece of parchment
paper or maybe in a bowl, whatever’s easiest for you and put it in the refrigerator. We’re gonna let it cool
off for about 20 minutes. All right, you guys, it’s
time to let the fun begin. Don’t go anywhere because you’ve got to get
after this puff pastry at this point. Go ahead and add some butter
to that standing mixer. Make sure it’s clean first
with the paddle attachment. We’re next gonna hit it with some flour. We wanna mix it on low speed just until it becomes soft. You gotta be careful here, you don’t want it too hard, you don’t want it too soft, okay? Issues will happen when you fold it in to the puff pastry dough. Once it is at that consistency,
simply turn it off. At this time, my puff pastry
dough is nice and cool. Throw some flour on a clean surface. Lay that chilled dough right on top and we wanna roll it out
until it’s a rectangle, okay? Just think nice and large here. (upbeat music) Once it is rolled out, step a few feet to the
side, throw down some flour, add that whipped butter that we just did right onto the surface. It should be nice and soft. If it’s a little sticky,
hit it with some flour on your rolling pin as
well as on the butter. Roll it out until it’s about 2/3 the size of the other large rectangle
sheet that you rolled out. Now it’s time to fold the dough. Just like a letter, fold
from the right first. Next, fold the left side over. Give it a 90-degree turn. What we wanna do is roll it out to that same size original rectangle that you did at the beginning. Once it is rolled out, the next thing you wanna
do is fold it back in, and, like, this part is kind of like those science fair projects. You remember those things that kind of like open up like this? Yeah, that’s the best example I have. So fold right over to the middle, left over to the middle, and then fold that over one more time. Here, I’m going to
transfer it to a sheet tray lined with parchment paper so
it doesn’t fold in any way. We’re gonna let it chill
for about 20 minutes in the refrigerator. Don’t let it go too long or else the butter will be too hard. All right, you guys, let’s
take our puff pastry back out. At this point, you could
actually do another fold, like that whole science
fair project thing, you could do that one more time. I’m not gonna mess with it because I think there’s
enough layers in there that’s gonna puff up really
nice when I make this tart. So I’ve made enough dough
for two puff pastry sheets. So go ahead and cut it in half. We’re gonna take one half
and put it on a sheet tray lined with parchment paper
and I’m gonna roll it out until it’s almost the complete
size of that parchment paper. Keeping it in that sheet tray is gonna make sure I have
a really nice rectangle. So now you’ve got a beautiful
piece of puff pastry. You can make croissants. You could make turnovers. You could make a tart. Yeah, that sounds really good. Let’s make a tart. I’m gonna fly through this next part. What you wanna do is, using
a little bit of egg wash, brush all of the outside
of that puff pastry, maybe in about an inch or two inches. I’ve got a ton of peaches laying around. Peaches are in full
season, in full effect. They’re delicious. I’ve got ’em cut in
half, the pits removed. I’m gonna line ’em up like little soldiers all throughout the puff pastry, and next, just to top off, we’ve got some melted butter. I’m gonna pour in some light brown sugar. Gonna whisk it until
it’s nice and combined, and then, using a pastry brush, I’m gonna brush the top
of each of those peaches. It’s totally cool if it floods
in the center a little bit, it’s gonna give a little bit
more sweetness, goodness, to these peaches. And last, but not least, I’m simply gonna grate
on some fresh cinnamon. Do it all over these peaches
for a wonderful flavor. It’s goin’ in the oven on 425 degrees. It’s gonna take in
between 25 and 30 minutes for this thing to brown up, to make sure the peaches are cooked and it’s gonna be amazing. My Homemade Puff Pastry Peach Tart is done and it looks absolutely insane. We’re gonna let it cool
down to room temperature and just because, I’m gonna use
a lot of extra fresh berries just to garnish this beauty up. It’s gonna look amazing, it’s gonna taste even
better than it looks. Dude, I’m not trying to
toot my own horn here, but come on, bro. This looks amazing. It’s beautiful. And it’s really, honestly,
not even that hard to make. It took less than two hours
to make something like this. I mean, brother, straight up,
belongs at Bouchon Bakery. It’s beautiful. We’ve gotta taste it. I know it’s gonna be good, but let’s take a quick
little slice here, all right? (crust crackling) Love that crispness. (crust crackling) Stop it. Stop it! Dude, this is so flippin’ good! I know, I know, I don’t mean to be just extra bold and whatever else, but it’s so good! The puff pastry is so crisp yet tender in the inside. Sorry that I’m chewin’ so
much, it’s just so good. Guys, that’s all I got. Come back next week. I’m gonna make another awesome recipe. You know it’ll be good. We’ll catch you later, it’s time to eat. (upbeat music)

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