Peaches N Cream Raspberry Tart Food

RASPBERRY PEACH TART RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
• Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
• Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
• Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
• Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
• In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
• Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
• Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
• In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
• Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
• Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
• Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
• Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
• Remove the tart from the pan, then slice and serve.
• Enjoy!

RASPBERRY PEACH TART

Steps:

• Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

PEACHES 'N' CREAM PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

PEACHES 'N CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
• Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
• Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

PEACHES AND CREAM TART

Steps:

• Chop the peaches into bite-size pieces and set aside on a paper towel-lined plate.
• Whisk together the sour cream, vanilla and cinnamon in a large bowl.
• Stir in the peaches.
• Beat the whipping cream and icing sugar in another bowl until stiff peaks form.
• Fold the whipped cream into the sour cream and peach mixture.
• Scrape the mixture into the graham crumb crust and spread evenly, smoothing the top.
• Refrigerate for at least 2 hours or until set.
• Dust with cinnamon and garnish each serving with fresh mint leaves.