French Peach Tart Food

CLASSIC FRENCH FRUIT TART

Steps:

• Make the Crust: Complete the pâte sucrée through baking and cooling.
• Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
• Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
• Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
• Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
• Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

PRETTY PEACH TART

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.

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

FRENCH APPLE TART

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

EASY FRENCH PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
• Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.

PEACH TART

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.

PEACH TARTLETS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

FRESH PEACH TARTS

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.

FRENCH PEACH TART

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray; lightly sprinkle with 2 tablespoons Bisquick mix.
• In medium bowl, stir 2 cups Bisquick mix and the granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. On cookie sheet, roll dough into 12x10-inch rectangle; pinch edges to form 1/2-inch rim.
• Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes. With large spatula, remove crust to cooling rack; cool completely, about 30 minutes.
• In chilled medium deep bowl, beat whipping cream, sour cream, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until stiff peaks form. Spread whipped cream evenly over crust. Arrange peach slices over whipped cream. Brush with jelly. Store in refrigerator.