FRESH PEACH TORTE
My all time favourite dessert that's foolproof and always loved. I've been making this for 25 years. I've made it often with strawberries, just use about 1 lb (1 litre); have also used rhubarb, blueberries, nectarines.... You can use light or regular sour cream. A guaranteed winner!
Provided by woodland hues
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour and salt.
- Cut in butter.
- Stir in sour cream.
- Press into bottom of a springform pan.
- Bake 20 minutes at 375 degrees F.
- Arrange peaches over base when it is ready.
- Pour mixed topping ingredients over peaches and return to oven.
- Bake 60 minutes at 375 degrees F.
Nutrition Facts : Calories 481.4, Fat 27.2, SaturatedFat 16.3, Cholesterol 152.6, Sodium 191.9, Carbohydrate 55, Fiber 1.9, Sugar 32.4, Protein 6.7
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
FRESH PEACH TARTS
Make and share this Fresh Peach Tarts recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 2h15m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Combine peaches, sugar, and lemon juice in bowl; mix well.
- Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
- Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
- Chill until glaze sets.
- Garnish with whipping cream if desired.
BARB'S FRESH PEACH TORTE
This is my MIL recipe. She gave it to me after she knew I could cook. But I still like her to make it every once in a while.
Provided by Nikki Kate
Categories Dessert
Time 2h30m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
- Chop peaches.
- Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
- Pour into lined pan.
- Top with the reserved 1/2 cups graham cracker crumbs.
- Chill about 2 hours.
PEACH TORTE
This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try this one yet. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Shirley Pollock, Lauderhill Hadassah in Florida.
Provided by PanNan
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 X 9 pan. Preheat oven to 350°F.
- Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
- In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
- Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.
FROZEN PEACH TORTE WITH ALMOND CRUST
This beautiful and elegant torte can be prepared three days before serving. Not an easy recipes, takes a little work, but well worth it! You will get nonstop oohhs and aahhs. They'll think you bought it at a gourmet bakery!
Provided by Grace Lynn
Categories Frozen Desserts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coarsely chop nuts with brown sugar, flour and salt in processor.
- Add butter; process until nuts are finely chopped.
- Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
- Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
- Bake until crusts are golden, about 20 minutes.
- Transfer to racks; cool completely.
- Break the crust in the cake pan into crumbs.
- Leave the one in the springform pan as is.
- Place 1 tablespoon water in small bowl.
- Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
- Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
- Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
- Remove bowl from over water.
- Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
- Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
- Beat cream in large bowl until soft peaks form.
- Fold yolk mixture into cream.
- Spread 1/3 of mousse over crust in springform pan.
- Sprinkle half of chopped peaches over.
- Sprinkle half of crumbs over peaches.
- Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
- Spread mousse carefully over, covering crumbs.
- Sprinkle with remaining chopped peaches and crumbs.
- Carefully spread remaining mousse evenly over.
- Cover and freeze overnight.
- Can be made 3 days ahead, keep frozen.
- Mix peach slices and powdered sugar in medium bowl.
- Let stand 15 minutes.
- Using knife, cut around pan sides to loosen torte.
- Release pan sides; transfer torte to platter.
- Arrange peaches in concentric circles atop torte.
- Let stand at room temperature 30 minutes and serve.
- Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!
Nutrition Facts : Calories 525.6, Fat 40.7, SaturatedFat 16.6, Cholesterol 194.5, Sodium 46.7, Carbohydrate 35, Fiber 4.3, Sugar 26.3, Protein 10.1
PRETTY PEACH TART
When ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection-a delightful way to celebrate spring's arrival! You can make the tart with other varieties of fruit, too. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
FRESH PEACH TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
- Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
- Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
- Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.
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