A delicious way to use up some puff pastry.

Of course you can use store bought, but this rough puff recipe is easy to make and you have the satisfaction of knowing you did everything, beginning to end.

Ingredients:

• one recipe rough puff pastry
• one peach per tart
• Brown sugar
• lemon juice

Method:

Roll out pastry sheet to 1/4 inch thick.

Using a sharp knife or pizza cutter, cut into 4″x6″ rectangles. Dock with a fork. Place on a cookie sheet and freeze.

Cut peaches into slices. I like mine on the thinner side.

Place in a bowl and add juice of a half a lemon. Stir gently.

Add brown sugar and let macerate for 10 minutes. Drain.

When the puff is frozen, remove from freezer and place peaches onto the puff in any pattern you like.

Brush the exposed edges of the puff with egg wash.

Double up the pan and bake for approximately 20 minutes, until the puff is crispy.

If you are not eating these right away brush the peaches with a fruit glaze to prevent any further browning.

Perfect with some vanilla ice cream.