4種材料、零失敗 【蜂蜜蜜桃撻 】 Honey Peach Turnover（Eng Recipe)

夏天是水蜜桃當造的季節, 做水果撻就最好，用上超市買到的冷凍酥皮，做法簡單 #零失敗，20分鐘就做好。跟住片中做法，一口咖啡一口香脆又香甜的撻，一起過一個甜美的夏天。

食譜短片即上YouTube https://youtu.be/tZP5gzYiDwQ

It's stone season and use nectarine make a tart. Use the ready to bake Puff Pastry sheet , this foolproof recipe is so easy to follow, you could make a crispy and fruit peach tart in just 20 mins. Let's bake and have a sweet summer. 

材料| Ingredients :

黃肉水蜜桃 ｜Nectarine  2 pc

蜜糖 | Honey   4 tsp

急凍酥皮 | Puff Pasty Sheet  1pc

百里香| Thyme  少許 pinch

雞蛋  | Egg 1 pc 

糖霜 | Icing Sugar  少許  pinch（灑面用）

做法:

1.  預熱焗爐180度。

2. 水蜜桃洗淨，切半去核，切薄片。

3. 牛油紙舖上焗盤，將蜜糖塗上焗盤上，放上百里香。

4. 舖上蜜桃片. 

5. 蓋上酥皮 （酥皮略比蜜桃片大），用叉將邊位壓實。

6. 將雞蛋打發成蛋漿，掃上酥皮。

7.  放入已 預熱180度的焗爐焗20分鐘，或至酥皮金黃即可。8. 出爐後靜置放涼5分鐘，將蜜桃撻反轉放上碟上，灑上糖霜即可享用。

Tips: 除了用桃，用蘋果、啤梨又或是喜歡咸的，用洋蔥芝士做都可以呢！

1. Preheat the oven to 180’C.

2. Halve and pit the nectarine, slice them thinly.

3. Line a baking tray with parchment paper and spread the honey . Add some thyme.

4. Add the peach slices . 

5. Cover the nectarine with the puff pastry (slightly larger than the peach slices).

6. Beat the egg to make an egg wash and brush it over the puff pastry.

7. Place the tray in the preheated oven at 180 ‘C and bake for 20 minutes or until golden brown.

8. Remove from the oven, let it cool for 5 minutes. Invert the peach turnover onto a plate and dust with icing sugar. Enjoy!

#cookingwithcelia #英國煮什麼 #簡易食譜 #零失敗

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