PEACHY BERRY TART RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Place pie crust on a rimmed baking sheet. In a large bowl, combine peaches, blueberries, and 2 tablespoons sugar. Arrange mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush melted jelly over peach mixture and edges of dough. Bake 10 minutes then reduce oven temperature to 350°F. Bake 20 more minutes, or until lightly browned. Sprinkle with remaining 1 tablespoon sugar. Serve warm or at room temperature.
PEACH & ALMOND TART
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 2h
Number Of Ingredients 12
Steps:
- To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
- While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
FREE-FORM BERRY TART
Steps:
- Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes.
- While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.
- To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream.
RUSTIC SUMMER PEACH BERRY TART
This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time.
Provided by MarthaStewartWanabe
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a medium bowl, combine flour and sugar.
- Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
- In a small bowl, whisk together egg yolks and ice water.
- Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
- Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
- Filling:.
- In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
- Tart:.
- Preheat oven to 375°F
- On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
- Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
- Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
- Brush edges of pastry with melted butter.
- Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
- Allow to cool for 20-30 minutes.
- Sprinkle top of tart with powdered sugar.
- Slice into eighths and serve warm.
Nutrition Facts : Calories 297.5, Fat 14.4, SaturatedFat 8.7, Cholesterol 81.5, Sodium 94.8, Carbohydrate 37.6, Fiber 1.8, Sugar 18, Protein 3.6
PEACH AND BERRY TART
Making a pie, or in this case a tart, can be remarkably simple-as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it's pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don't have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.
Yield makes one 8-inch tart
Number Of Ingredients 10
Steps:
- Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.
- Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.
- Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature.
RUSTIC PEACH BLUEBERRY TART
A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME
Provided by Dreamer in Ontario
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make Cornmeal Crust:.
- Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
- Add cheese and butter, and blend until dough resembles coarse meal.
- Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
- Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
- Preheat oven to 425°F.
- To make Peach-Blueberry Filling:.
- Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
- Let stand 15 minutes, or until sugar is dissolved.
- Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
- Fold in edge 1/2 inch to create sides.
- Slide parchment and dough onto ungreased baking sheet or pizza pan.
- Using a slotted spoon, place fruit in center of crust .
- Discard the juice.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
- Allow tart to cool 10 minutes.
- Slide tart from parchment onto serving plate.
- Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1
EASY PEACH TART
This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!
Provided by Sorrie_Lue
Categories Tarts
Time 40m
Yield 8-10 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pie crust on a parment paper lined cookie sheet.
- Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
- "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
- Fold the lip of the pie crust over the edge of the peaches.
- Coat the edge of the crust with milk.
- Bake 35 minutes or until mixture is bubbly and crust is golden brown.
- Allow to set before serving.
- (If your crust bakes faster than your peaches, just cover the it with some foil.).
BERRY TARTS
These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 tarts.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC BERRY TART
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.
Provided by kitty.rock
Categories Tarts
Time 2h30m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE CRUST:.
- Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
- Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
- Add oil and stir with a fork to blend.
- Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
- Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
- Turn the dough out onto a lightly floured surface and knead several times.
- Form the dough into a ball, then flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
- TO PREPARE FILLING AND ASSEMBLE TART:.
- Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
- Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
- Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
- Spread the almond mixture over the pastry, leaving a 2-inch border all around.
- Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
- Fold the border up and over the filling, pleating as necessary.
- Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
- Bake the tart for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
- Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
- Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
- Cut the tart into wedges and serve.
- MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
- TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
PEACH-BLUEBERRY CRUMBLE TART
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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