This Peach Rosette Tart will leave everyone at the table begging for a second piece of the pie. Almost a shame to put a knife to this stunning edible work of art…but worth every bite!
Line a quiche pan with a rolled out sheet of pastry dough.
Cut canned peaches into thin slivers, about 3 to 4 slivers per slice. You will need about 7 slivers per rosette.
If not pre-rolled, roll out the pastry sheet to about 10" X 15" X 1/8". Cut the two pastry sheets into 2 inch strips on the long side, 7 strips per sheet. Score a line through the center.
One at a time, brush the strip with butter and overlap the peach slivers on the top half of the dough. Fold up the bottom portion of the dough. Gently and neatly roll the puff pastry up into a roll.
Place each rosette evenly spread apart into the quiche pan. You will need 12 to 14 rosettes. Fill any gaps with extra slices of peaches.
Mix together water and egg and brush each rose with egg wash. Sprinkle the sugar over the tart.
Bake for 1 hour - 1 hour 20 min, or until dough is completely cooked. If the rosette caramelize too much, loosely cover with aluminium foil.
Cool the tart and dust with powdered sugar just before serving.