Peach and amaretti pie squares with brown sugar caramel

Peach and amaretti pie squares with brown sugar caramel

By
From
The Pie Project
Makes
4
Photographer
Kirsten Jenkins

Peach and amaretti biscuits is a fantastic Italian pairing, as if I didn’t like amaretti biscuits enough already! If this is for a dinner party, serve the pies with a thick dollop of mascarpone cheese as well, to up the indulgence factor. — Phoebe

Ingredients

Quantity Ingredient
1 sheet frozen butter puff pastry, thawed, and if needed, rolled to a thickness of 2 mm, cut into 4 squares
2 white peaches, stones removed, thinly sliced
4 amaretti biscuits, crumbled
1 tablespoon soft brown sugar, dissolved in 1 tablespoon boiling water

Brown sugar caramel

Quantity Ingredient
50g soft brown sugar
50g unsalted butter
60ml pouring cream

Method

  1. Preheat the oven to 200°C. Place the pastry squares on a baking tray lined with baking paper and scatter over the crumbled amaretti biscuits, leaving a 1 cm border all the way round.
  2. Divide the peach slices among the squares. Brush the sugar water over the peach then bake for 18 minutes or until golden.
  3. Meanwhile, for the caramel, heat all the ingredients in a saucepan and cook over medium heat, stirring for 5 minutes or until golden and thickened. Cool to room temperature, then drizzle over the squares to serve.

Note

  • If amaretti biscuits aren’t your thing, use ginger nuts or shortbread for the base and they will work just as well.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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