I purchased a pint of forgotten fruit at the farmers market yesterday. Ground cherries. They were in little papery husks almost like a tomatillo. They are a very old-fashioned fruit that you see once in a blue moon at farmers or local organic markets.
Preheat your oven to 400°F
Get out your frozen two sheet package of puff pastry – Pepperidge Farm or whomever and allow it to thaw at room temperature. If it’s really frozen it can take over half an hour.
First make the Frangipane (almond cream):
In a large mixing bowl whip together with your mixer the following:
3 tablespoons butter, preferably unsalted
One large egg
1/3 cup granulated white sugar
One half teaspoon pure vanilla or almond extract
One half a cup of almond flour or almond meal (I order mine from nuts.com)
1 tablespoon of regular white flour
Beat together until fluffy and set aside.
In another bowl, put your ground cherries (after removing the little husks from them) in with a 1/3 cup of light brown sugar and a couple dashes of cinnamon. (I had purchased a pint’s worth of this fruit.) To this I add 2 teaspoons of fresh lemon juice. I then take a hand potato masher and macerate slightly the ground cherries and the sugar and cinnamon and lemon juice.
Next take out a jellyroll pan – otherwise known as a cookie sheet with an edge and line it with parchment paper
Take one sheet of puff pastry and gently unfold it and put it in the center of the pan on the parchment paper.
Next take an icing spreader or spatula and spread the almond cream/Frangipane evenly on the bottom layer of puff pastry.
Next slice two to three medium size peaches in thin slices. Arrange neatly on top of the cream. Next spoon the ground cherry mixture evenly on top of the peaches.
Take the other sheet of puff pastry and unfold it and lay evenly on top of the fruit mixture. Crimp the edges of both sheets of puff pastry together all the way around.
Cut quite a few vent holes in the top of the path pastry. You can do it in a pattern if you want. Take one egg yolk and add a tablespoon and a half of water and whip it together. Use a pastry brush and brush the egg yolk lightly over the top of the pastry. Dust this with sugar. (egg yolk acts like a glue for the sugar)
Bake at 400° for about half an hour. My oven wasn’t doing something right today so I might have even taken longer baking. This is something you have to keep an eye on or you will burn it.
When everything is all golden and caramelized brown pull it out of the oven. It will also smell really amazing!
Cool before moving to a serving platter. I have a large round plate I picked up at a church sale years ago that I love for desserts that are a different than normal size.
You can serve this warm or cold. A little dollop of whipped cream should accompany each serving.
Refrigerate the leftovers.