Pastry Blender - A tool used for incorporating fat into dry ingredients when making pastry dough.
Non-stick Tarte Pan - Baking pan specifically designed to prevent sticking while cooking tarts or pies.
Chef's Flour Sifter - A device for aerating flour and other powders, ensuring a fine and smooth mixture free of clumps.
Rolling Pin - Used to roll out pastry dough evenly before baking.
Meat Tongs - Durable tongs that can also be used in the kitchen for handling hot or slippery items like tarts during preparation.
Heavy Duty Canning Jar (for Lemon Ice Cream) - A jar with a robust build, suitable for home canning and potentially storing lemon ice cream if desired.
Mandoline or Peeler - A peeling device for slicing fruits thinly, which can be useful when preparing ingredients like lemon zest.
Silicone Baking Mat - A non-stick surface that makes it easier to transfer baked goods without damage.
1 cup plus 2 tablespoons sugar plus additional for sprinkling
1/4 cup water
6 tablespoons (3/4 stick) unsalted butter
4 ripe peaches, peeled, halved, pitted
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 egg yolk, beaten to blend with 1 teaspoon water (for glaze)
Lemon Ice Cream
9 3/4-cup custard cups
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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