1sheetpuff pastry10 x 10 square, 1/8 inch thickness
1cannedsliced peachesdrained
3 tbspsugar
1tbspall purpose flour
1/4tspcinnamon
1/4cupsliced almonds
1eggbeaten
For the Vanilla Glaze
1/2cuppowdered sugar
1/2tspvanilla extract
3tbspmilk
Instructions
Thaw frozen puff pastry for 3-4 hours in the refrigerator. Unroll it and place onto a baking sheet that is lined with parchment paper. Pre-heat oven to 400 F. Score the pastry to make about an inch of border on the sides. Use a knife to lightly make the mark without cutting the pastry all the way.
In a medium bowl, combine peaches, flour, cinnamon, and sugar. Mix to incorporate. Arrange the peaches over the puff pastry, making sure to leave the outside borders clean. Sprinkle sliced almonds on top. Brush the edges with the beaten egg.
Bake for 17-19 minutes. The pastry should be golden. Drizzle the glaze over the warm peach tart.
To Make the Vanilla glaze
Combine powdered sugar, vanilla and milk. Stir until smooth.