The flaky, golden brown pastry folded around summer's abundance of fragrant peaches makes this dessert a crowd-pleaser. Serve with vanilla ice cream.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2003
- 1 egg beaten
- 1/4 cup sliced almonds
- 2 tablespoons strained apricot jam
- 4 cups thickly sliced peeled peaches
- 1/2 cup chopped dried apricot
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon grated lemon rind
- 1/2 teaspoon cinnamon
Sour Cream Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cups cold butter cubed
- 1/2 cup light sour cream
- 2 teaspoons lemon juice
MethodSour Cream Pastry: In large bowl, whisk flour with salt; using pastry blender or 2 knives, cut in cubed butter until mixture resembles fine crumbs with a few larger pieces.
In liquid measure, combine 1/2 cup (125 mL) ice water, sour cream and lemon juice; drizzle over flour mixture, stirring briskly with fork until ragged dough forms.
Press pastry into rectangle. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Filling: Meanwhile, in large bowl, toss together peaches, apricots, sugar, flour, lemon rind and cinnamon; set aside. Line rimless baking sheet with parchment paper; set aside.
On lightly floured surface, roll out pastry into 18- x 10-inch (45 x 25 cm) rectangle. Leaving 2 inches (5 cm) uncovered on all sides, spoon filling lengthwise along centre. Fold short ends over filling; fold sides over until just touching but not overlapping. Transfer to prepared pan. Using fingers or fork, pinch corners to seal. Brush pastry with egg; sprinkle with almonds. Refrigerate until dough is chilled and firm, about 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Bake in centre of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and peaches are tender, 25 to 35 minutes. (Pastry will spread to reveal filling.) Let cool on rack.
Warm strained apricot jam; brush over filling. (Make-ahead: Cover lightly and set aside for up to 24 hours; reheat in 350°F/180°C oven for 20 minutes.)
Nutritional facts Per each of 10 servings: about
- Sodium 275 mg
- Protein 6 g
- Calories 352.0
- Total fat 17 g
- Cholesterol 58 mg
- Saturated fat 9 g
- Total carbohydrate 47 g
- Iron 12.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 22.0
- Vitamin C 7.0