Peach Cream Tart Food

PEACH CREAM TART

Steps:

• Preheat the oven the 375 °F.
• To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
• Lower the oven temperature to 350 °F.
• To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking.
• Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.
• Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
• To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
• *Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.

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 TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL

Steps:

• For the peach tart: Preheat the oven to 350 degrees F.
• Toss the peaches with the brown sugar and lemon juice and set aside.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
• Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
• Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
• For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
• To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.

FREESTYLE PEACH TART

Steps:

• Heat oven to 400ºF.
• Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
• Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
• Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.

FREDERICKSBURG PEACH CREAM CHEESE TART

Steps:

• Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
• Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
• Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
• Continue mixing 10 seconds longer.
• If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
• Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
• Preheat oven to 375°.
• Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
• Add in mascarpone and vanilla; beat on medium speed until combined.
• Add the eggs and beat on med-high for about 1 minute.
• Add in the flour and salt; mix on low speed until combined.
• Spoon the cream cheese mixture into the unbaked tart crust.
• Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
• Peel and pit the peaches and cut them in half.
• Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
• Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
• Coat the fruit in the cinnamon-sugar mixture.
• Arrange 6 halves around the outer edge of the pie.
• Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
• Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
• Bake for 50-55 minutes.
• Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
• Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
• Remove the tart from the oven and brush the glaze over the top.
• Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
• Serve at room temperature.

BLUEBERRY & PEACH CREAM TART

Steps:

• Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
• Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
• Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
• Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

PEACHES 'N' CREAM TART

Steps:

• In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack., In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange zest; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours. , Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers.

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.