Recipe from Randy Evans, Brennan’s of Houston, Houston
Peach Filling
3 pounds Texas peaches (about 6 medium peaches), peeled and sliced N-inch thick
4 tablespoons balsamic vinegar
4 tablespoons sugar
In a mixing bowl, combine peaches, vinegar, and sugar. Marinate for half an hour, stirring occasionally, then drain peaches and strain juice, reserving it to use in sauce.
Balsamic Butter Sauce
reserved marinade from filling recipe
4 teaspoons sugar
2 tablespoons (N stick) unsalted butter
Combine all ingredients in a small saucepan. Bring to a boil and set aside.
Tart Shells
2 sheets frozen puff pastry, thawed just until pliable, each cut into 4 squares
1 egg
balsamic butter sauce (recipe above)
8 scoops Häagen-Dazs tres leches ice cream or your favorite brand of vanilla bean ice cream
Preheat oven to 350 degrees. Place each pastry square on an ungreased surface and carefully fold up edges to make a O-inch rim, firmly pinching each corner. (Keep pastry refrigerated when not using.) Lightly prick bottom with a fork and transfer to a greased baking sheet. Put an equal amount of marinated peaches in center of each square. Whisk egg with about 2 teaspoons water to make a wash, then dip your fingertips in wash and gently moisten inside and outside of rims. Bake until golden brown and crisp, 12 to 15 minutes. Drizzle with balsamic butter sauce and serve with ice cream. Serves 8.
