2BLEU'S GEORGIA PEACH CREAM CHEESE TART
This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use a sheet of puff pastry in lieu of the phyllo. Time does not include chill time.
Provided by 2Bleu
Categories Tarts
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
- CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
- FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.
Nutrition Facts : Calories 282.3, Fat 10.5, SaturatedFat 5.6, Cholesterol 30.6, Sodium 455.1, Carbohydrate 40.3, Fiber 1.1, Sugar 21.4, Protein 7.7
MINI GEORGIA PEACH CHEESECAKES
Steps:
- Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
- To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
- To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
- Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
GA PEACH POUND CAKE
This Georgia peach pound cake can also be made with other fruits such as apple or cherry.
Provided by Dent norton
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 44.1 g, Cholesterol 77 mg, Fat 13 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 195.7 mg, Sugar 26.1 g
FREDERICKSBURG PEACH CREAM CHEESE TART
Make and share this Fredericksburg Peach Cream Cheese Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 2h55m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
- Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
- Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
- Continue mixing 10 seconds longer.
- If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
- Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
- Preheat oven to 375°.
- Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
- Add in mascarpone and vanilla; beat on medium speed until combined.
- Add the eggs and beat on med-high for about 1 minute.
- Add in the flour and salt; mix on low speed until combined.
- Spoon the cream cheese mixture into the unbaked tart crust.
- Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
- Peel and pit the peaches and cut them in half.
- Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
- Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
- Coat the fruit in the cinnamon-sugar mixture.
- Arrange 6 halves around the outer edge of the pie.
- Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
- Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
- Bake for 50-55 minutes.
- Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
- Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
- Remove the tart from the oven and brush the glaze over the top.
- Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
- Serve at room temperature.
Nutrition Facts : Calories 667.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 161.4, Sodium 342.3, Carbohydrate 87.2, Fiber 2.9, Sugar 49.4, Protein 9.9
PEACH TART
Store bought pastry dough makes this dessert a snap to make. Add a scoop of vanilla ice cream on each slice.
Provided by Charlotte J
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a bowl, combine the peaches, sugar and flour; toss to mix.
- Add lemon juice and stir to combine.
- On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
- Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
- The fruit will be stacked high but will reduce in volume as it cooks.
- Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
- Dot the top of the fruit with the butter pieces.
- Bake until the pastry is puffed and golden brown, about 30 minutes.
- Do not undercook.
- Cut into wedges and serve hot.
PEACHES 'N' CREAM TART
You'll find this luscious dessert as easy as it is elegant. Mary Ann Kosmas, a reader from Minneapolis, Minnesota, explains. "You can bake the crust ahead-then it's mostly a matter of whipping together the filling."--Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack., In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange zest; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours. , Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers.
Nutrition Facts :
FREESTYLE PEACH TART
See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
- Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
- Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 3 g
PEACH AND CREAM CHEESE TORTE
This family favorite is too good to keep to ourselves.
Provided by SUE_ZIGGY
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
- Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
- Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g
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