Peachy Keen Tart Food

PEACHY KEEN SMOOTHIES

Steps:

• Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.
• Photograph courtesy of Andrew Mccaul

PEACHY KEEN TART

Steps:

• Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
• Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
• Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

PRETTY PEACH TART

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.

PEACHY KEEN SLUSH (WITH ALCOHOL)

Steps:

• In a medium pan, boil sugar and 2 cups water for 3 minutes.
• Cool.
• In large non-metal container (a 1 gallon ice cream bucket works well), combine sugar-water mixture, concentrates, 3 cups water, schnapps, and lemon juice.
• Cover.
• Put in freezer until frozen. (about 4 hours).
• Before serviong, stir up.
• Spoon 1/2 cup slush mixture in a glass.
• Stir in 1/4 cup ginger ale, lemon lime soda, or slice. Or to taste.

PEACH & ALMOND TART

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!

PEACH TART

Steps:

• Make pastry:
• Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Make filling:
• In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
• Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
• Serve tarts warm with accompaniments.