Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed but chilled
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) milk
  • 4-5 medium (680g) ripe peaches, sliced into 1/4-inch wedges
  • 1/3 cup (65g) light brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) ground cardamom
  • 1/8 tsp (0.75g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium mixing bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, cardamom, salt, and vanilla extract until evenly coated.
  2. Roll out the chilled puff pastry onto a sheet of parchment paper.
  3. Mound the peach mixture in the center of the pastry, leaving a 1.5-inch (4cm) border around the edges.
  4. Gently fold the edges of the pastry over the fruit, pleating the dough to create a rustic, scalloped frame.
  5. Brush the folded pastry edges with the beaten egg and milk mixture.
  6. Bake at 400°F (200°C) for 25-30 minutes until the crust is a rich mahogany-color and the filling is bubbling.