PEACH TARTLETS
Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. -Leanne Wheless, Borger, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557 calories, Fat 24g fat (15g saturated fat), Cholesterol 111mg cholesterol, Sodium 336mg sodium, Carbohydrate 78g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH PEACH TARTLETS
When my sister and I were little, my mother would often make jam tartlets with us, using her collection of tiny stainless steel tart molds -- in diamond, oval, triangle shapes. For this challenge against Amanda, I decided to create a hybrid of these jam tartlets and the classic fresh fruit tarts you see at good French patisseries (and which I made countless times at culinary school). I incorporated some ground almonds into the crust and Instead of pastry cream, which would have been too sweet with the jam, I dolloped on some mascarpone, and finished the peaches with a light glaze, all French-like.
Provided by Merrill Stubbs
Categories Dessert
Yield Makes 8 to 12 tartlets
Number Of Ingredients 10
Steps:
- Pulse the almonds in the bowl of a food processor until they resemble fine breadcrumbs (careful not to over-grind, or you'll end up with almond butter).
- Add the flour, sugar and salt and pulse several times to combine. Add the butter and pulse until the largest pieces of butter are about the size of small peas.
- Lightly beat the egg yolks and add to the mixer, pulsing a few times just to combine. As you continue to pulse, gradually add the ice water, a tablespoon at a time, until the dough just starts to come together. (It should stick when you pinch a bit of it between your fingers.) Do not over-mix!
- Remove the dough from the mixer and put it on a lightly floured surface. Pat it gently into a disc, wrap it tightly in plastic and refrigerate for at least 30 minutes or overnight. **Alternatively, you can press the just-mixed dough into the tart tins at this stage and refrigerate until ready to bake.
- Heat the oven to 350F. Roll the dough between two floured pieces of plastic wrap until it is about 1/8-inch thick. Put your tartlet tins upside down on top of the dough and cut shapes around them, leaving about half an inch on all sides. Press the dough pieces gently into the tins and level the tops with a rolling pin, removing any excess dough from the edges. Dock the tartlets several times with a fork and fill any larger shells with parchment and baking weights. Refrigerate the tartlet shells for at least 20 minutes.
- Bake the shells for 15 to 20 minutes, until golden in color, removing the parchment and baking weights about five minutes before the shells are done. Cool on a rack and then turn the shells out of their tins.
- Put 1/2 cup of the jam in a small heavy saucepan with a tablespoon of water. Warm gently over medium-low heat as you assemble the tartlets.
- Spread a small spoonful of jam over the base of each cooled tartlet shell -- you just want a thin coating. Add a dollop of mascarpone to each and spread gently over the jam.
- Wash and dry the peaches, and then cut them into 1/4-inch slices. Arrange them prettily among the tart shells, covering the surface of the mascarpone.
- Use a pastry brush to glaze the peaches with the thinned jam. Serve immediately!
PEACH TART
This elegant peach tart is an easy make-ahead dessert that beautifully showcases fresh summer produce. Everyone will think it came from a pastry shop!
Provided by Kristina Vanni
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Enjoy!
Nutrition Facts : Calories 579 kcal, Carbohydrate 44 g, Cholesterol 116 mg, Fiber 3 g, Protein 7 g, SaturatedFat 24 g, Sodium 387 mg, Sugar 27 g, Fat 44 g, UnsaturatedFat 0 g
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.
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.
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.
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.
EASY PEACH TART
This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!
Provided by Sorrie_Lue
Categories Tarts
Time 40m
Yield 8-10 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pie crust on a parment paper lined cookie sheet.
- Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
- "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
- Fold the lip of the pie crust over the edge of the peaches.
- Coat the edge of the crust with milk.
- Bake 35 minutes or until mixture is bubbly and crust is golden brown.
- Allow to set before serving.
- (If your crust bakes faster than your peaches, just cover the it with some foil.).
More about "fresh peach tartlets food"
EASY PEACH TARTLETS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
FRESH PEACH TART WITH LEMON CREAM FILLING - PINA BRESCIANI
From pinabresciani.com
PEACH TART - A SOUTHERN SOUL
From asouthernsoul.com
PEACH FILLING FOR TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH PEACH CUSTARD TART • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
FRESH PEACH TARTLET - IT'S LIKE A PEACH TART ONLY SMALLER - BLOGGER
From foodwishes.blogspot.com
FRESH PEACH TARTLETS - FOOD52.COM
From food52.com
FRESH PEACH TART | PEACH TART, FOOD PROCESSOR RECIPES, RECIPES
From pinterest.ca
FRESH PEACH TARTLET - FOOD52.COM
From food52.com
RUSTIC PEACH TARTLETS | RICARDO
From ricardocuisine.com
BEST PEACH TART RECIPE - HOW TO MAKE FRESH PEACH TARTE - FOOD52
From food52.com
PEACH ALMOND & FRESH FRUIT TARTLETS | FRUIT TARTLETS, FOOD, TARTLETS
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love