EASY PEACH TARTS
Easy Peach Tarts with fresh fruit, creamy topping and flakey crust are what this time of year is all about. These little bites are perfect for a party or playful dessert.
Provided by Tara Teaspoon
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.
- Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
- In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.
Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 7 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEACH CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
- Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
- Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.
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.
PEACH STREUSEL CHEESECAKE
Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel - a luscious dessert to round off a summer meal
Provided by Esther Clark
Categories Dessert
Time 2h15m
Yield Serves 10-12
Number Of Ingredients 20
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
- For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
- Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
- Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
- Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.
Nutrition Facts : Calories 698 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
PEACH MELBA CHEESECAKE
A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
- Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
- Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
- In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
- Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.
Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
EASY CHEESECAKE TARTS
Delicious mini cheesecakes that can be made as an assortment of chocolate, strawberry jam, apricot, peach, pineapple, or any other flavor. Go ahead,.. indulge. Great for controlling the urge to eat a whole cheesecake, and can be wrapped tightly and frozen up to 2 months (thaw in refrigerator). Can also be made into a whole pie if desired.
Provided by 2Bleu
Categories Cheesecake
Time 30m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
- Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
- Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.
Nutrition Facts : Calories 682.2, Fat 37, SaturatedFat 10.9, Cholesterol 41.4, Sodium 731.4, Carbohydrate 83.1, Fiber 1.9, Sugar 51.3, Protein 6.8
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 TARTS WITH CHEESECAKE CREME TOPPING
These delicious little tarts are surprisingly low fat - you'd never know it by the taste, though! Use a little more sugar in the peaches if you like a sweeter tart.
Provided by SilverOpera
Categories Dessert
Time 1h45m
Yield 4 tarts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Beat together cool whip, cream cheese, lemon juice, and lemon zest until smooth. Refrigerate for an hour or so.
- Preheat oven to 350 degrees.
- Chop peaches, leaving the skin intact.
- Put peaches in skillet with brown and white sugar, vanilla, and cinnamon.
- Cook until peaches are soft, about 10 minutes. Remove from heat and place in the freezer for about 10 minutes to take some of the heat off.
- Unroll thawed phyllo dough.
- Cut 15 sheets in half. A pizza cutter works great for this. You can also make larger tarts using the whole sheet.
- Working quickly, spray one square with butter flavored cooking spray. Spray another, and place on top of the first. Repeat until you have five layers of phyllo.
- Spoon some peach mixture into the center, and then fold the sides in, leaving some open space in the middle. This isn't an exact science - you can shape the tarts any way you like.
- Repeat with the remaining squares. If you do it this way, you should get four little tarts.
- Sprinkle some white sugar over the tarts, and bake for 15 minutes.
- Top with a dollop of the cream cheese mixture and serve warm.
Nutrition Facts : Calories 450.1, Fat 8.8, SaturatedFat 4.5, Cholesterol 2.8, Sodium 523.4, Carbohydrate 82.5, Fiber 4.2, Sugar 41, Protein 11.6
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