Frozen Peach Torte With Almond Crust Food

PLUM ALMOND TART

Steps:

• Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
• Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
• Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
• Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
• Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
• While the crust cools, cut plums into 1/4-inch wedges.
• Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
• Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

FRENCH PEAR ALMOND TART WITH CRUST RECIPE

Steps:

• Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand.

PEACH AND ALMOND TART RECIPE

Steps:

• Preheat the oven to 190c/375f. Place the peaches cut side-down in a large oven-proof dish. Mix the caster sugar, boiling water, cut vanilla pod and amaretto in a jug until the sugar has dissolved, then pour the mixture over the peaches. Cover the dish with tinfoil and cook in the oven for 20 minutes (5 minutes longer if your peaches are really hard). Take out the oven, remove the foil and leave to cool in the dish.
• For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes - until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds. Place in the fridge until you're ready to use it.
• Once the peaches have cooled, turn the oven down to 160c/320f. Line a 30cm flan tin with the short crust pastry. Trim the edges until they're flush with the edge of the pan (I needed two sheets to cover the whole tin completely).
• Take one of the peaches out of the cooking liquor and dab is slightly on a kitchen towel to remove excess moisture. Place, cut side down in the uncooked pastry case. Repeat with the remaining peaches. You can discard the cooking liquor (or save it in a clean jar - it makes a great cocktail with some vodka, ice and lemonade/soda water.....).
• Once all the peaches are arranged in the pastry case, use a teaspoon to dot blobs of the frangipane around the peaches - make sure you use it all.
• Place in the oven to cook for 45-55 minutes - until dark golden brown.
• Take out of the oven and leave to cool for 10 minutes. Then place the apricot jam or marmalade in a bowl with a teaspoon of water and microwave it for a few second to loosen it up. Give it a mix, then brush it all over the tart. Sprinkle the almonds on top, then remove from the flan case and serve with thick cream.
• Serve warm or cold - it tastes amazing either way.

PEACH ALMOND TART

Steps:

• Preheat oven to 350°F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray.
• For the crust, whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
• Add brown butter to flour mixture and stir until incorporated. Press crust evenly and firmly in the bottom and up the sides of prepared tart pan. Slide tart pan onto a baking sheet and place in the oven.
• Bake crust for 13 to 15 minutes, until slightly puffed and set. Cool crust completely on a wire rack and increase oven temperature to 375°F.
• For the filling, place almond paste and butter in a food processor; process until blended. Add eggs; process until smooth. Add sugar, flour, salt, and almond extract; process until combined. Spoon mixture into cooled tart shell and spread into an even layer with an offset spatula.
• Arrange peach slices evenly over filling and sprinkle with sugar. Slide tart pan onto a baking sheet and place in the oven.
• Bake for 30 to 35 minutes, until filling is puffed and tart is golden. Cool tart completely on a wire rack before releasing from the pan. Serve tart dusted with powdered sugar.
• Store leftovers overnight in an airtight container in the refrigerator and warm before serving.

EASY PEACH GALETTE WITH ALMONDS

Steps:

• In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
• Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
• Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
• Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
• Place in the fridge to set for at least 1 hour. (see note 3)
• Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
• Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
• Preheat your oven on 160'C/325'F.
• Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
• Sprinkle the extra tablespoon of Almond Meal over the Pastry
• Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
• Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
• Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
• Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream

PEACH AND CREAM CHEESE TORTE

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.

PEACH TORTE

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

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!

PEACH CROSTATA

Steps:

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375°F. 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 spring-form 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 crust in cake pan into crumbs.
• 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° 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.