INDIVIDUAL PEACH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes twelve 3 1/2-inch tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
- Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
- In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.
INDIVIDUAL PEACH PASTRIES
For this recipe, any thinly sliced, very fresh fruit will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 2X2-inch pastries
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Remove one sheet of phyllo from under the wrap to a clean work surface. Brush it with half of the melted butter. Lay the second sheet of phyllo on top and brush with the remaining butter. Cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles.
- Place 4 of the rectangles on a baking sheet lined with parchment paper and sprayed lightly with nonstick cooking spray. Place the remaining rectangles on top of each, making four 4-layered pastries. Arrange about 10 to 12 peach slices on each pastry and sprinkle 1 teaspoon of brown sugar over each. Bake for 10 minutes.
- Remove from the oven and sprinkle each pastry with an additional teaspoon of brown sugar. Return to the oven and bake 5 to 7 minutes more, until the sugar has melted and is bubbly.
INDIVIDUAL PEACH UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350 degrees F.
- Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
- Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
INDIVIDUAL PEACH COBBLERS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
- Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
- While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
- Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
INDIVIDUAL PEACH COBBLER
For a comforting old-fashioned treat, try this yummy peach cobbler suggested by field editor Doris Heath from Franklin, North Carolina. "I sometimes make it with cherries, apples or apricots instead," Doris shares.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine cornstarch and water until smooth; stir in peaches. Bring to a boil; cook and stir for 1 minute or until thickened. Pour into two greased 8-oz. custard cups., In a small bowl, combine biscuit mix and sugar; stir in milk and oil just until moistened. Drop by teaspoonfuls over hot peach mixture. Bake, uncovered, at 400° for 18-22 minutes or until topping is golden brown. Serve warm with ice cream.
Nutrition Facts :
MINI PEACH PHYLLOTARTS
These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 12 Mini Tarts
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
- In a microwave-safe bowl, melt butter. Set aside.
- In a small bowl, combine sugar and cinnamon. Set aside.
- Place one regular-sized 12-cup muffin pan nearby.
- Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
- Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
- Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
- With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
- Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
- Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
- Serve warm and enjoy!
INDIVIDUAL PEACH COBBLER CUPS
Cut out circles of refrigerated pie crust dough are pressed into muffin cup tins, filled with a cooked peach mixture and baked. You can use frozen or fresh peaches for this recipe. Awesome served warm from the oven with vanilla ice cream.
Provided by Marie
Categories Dessert
Time 46m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Unfold pie crust onto lightly floured surface.
- Cut (4) 4 1/2" circles from each crust.
- Cut the scraps into strips or small uneven shapes.
- Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
- Repeat with remaining 7 round circles.
- Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
- Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
- Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
- Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
- Press the edges of the dough inward toward the fruit.
- Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
- Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
- Remove from oven and let pan cool on a wire rack for 5 minutes.
- Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 410.3, Fat 20.4, SaturatedFat 7.5, Cholesterol 7.6, Sodium 367.9, Carbohydrate 54.9, Fiber 1.6, Sugar 28.9, Protein 2.8
MINI PEACH COBBLER RECIPE
I'm sure that you could substitute apples for the peaches. You could probably add YOUR favorite fruit to this recipe. If it could be put into a regular sized cobbler, it would work in this recipe.
Provided by Lori Koss
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand... sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin... on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. Do a pretty generous "sprinkle". Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before taking out of pan. Don't forget a dollop of vanilla ice cream...YUM!
PERFECT INDIVIDUAL PEACH COBBLERS
This yummy peach cobbler was developed by my mom and me one night after dinner. It hits the spot if you are having a sweet craving, but it isn't super high in calories. This recipe will work in a 9x11-inch glass baking dish as well. Add a bit of ice cream if desired and enjoy!
Provided by Michie9469
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 cup peaches into 8 individual ramekins. Mix 1/2 cup water and white sugar together in a bowl; stir until sugar is dissolved. Evenly divide sugar mixture over peaches. Sprinkle peaches with cinnamon and nutmeg. Dot about 3/4 teaspoon butter onto each serving of peaches.
- Unroll and separate crescent roll dough; completely cover peaches in each ramekin with 1 piece of dough. Cut small slits into each roll for ventilation during baking. Lightly brush each roll with water and sprinkle each with about 1/8 teaspoon brown sugar. Arrange ramekins onto a baking sheet.
- Bake in the preheated oven until cobblers are browned, 11 to 13 minutes. Allow cobblers to cool for 20 minutes before serving.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 33.2 g, Cholesterol 7.6 mg, Fat 7.5 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 259.5 mg, Sugar 23.9 g
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