![]() Reduce the arrowroot to 1 tablespoon and cook as above. The crumble can also be made using 1 pound frozen and thawed whole strawberries and 1 pound frozen and thawed peach slices (plus any thawing juices). Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. It is as simple as 1-2-3-4-5 place the piecrust in the tart pan, spread a little jelly or preserves over the crust, place the sliced peaches over the crust. For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Remove foil bake 8-12 minutes longer or until lightly browned. ![]() Line pastry shell with a double thickness of heavy-duty foil. Pulse until the butter is the size of peas. 3 Cans Peach Slices, drained OR 5 Peaches, peeled, pitted and sliced If NOT using canned Peaches 1/3 Cup Granulated Sugar 1/2 Lemon Juiced 1 Tsp Pure. Grease the tart pan gently press pastry into pan. Pour the fruit mixture into the prepared pan.įor the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Add the strawberries, peaches and brown sugar. Set aside.įor the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Use fork to pierce inside of tart evenly. Roll pastry with rolling pin until rectangle almost fills baking sheet. Put an oven rack in the center of the oven. Unroll one sheet of Puff Pastry onto a parchment-lined baking sheet. ![]()
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