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 TART
This elegant peach tart is an easy make-ahead dessert that beautifully showcases fresh summer produce. Everyone will think it came from a pastry shop!
Provided by Kristina Vanni
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Enjoy!
Nutrition Facts : Calories 579 kcal, Carbohydrate 44 g, Cholesterol 116 mg, Fiber 3 g, Protein 7 g, SaturatedFat 24 g, Sodium 387 mg, Sugar 27 g, Fat 44 g, UnsaturatedFat 0 g
COUNTRY PEACH TART
Our Test Kitchen staff came up with this peachy change of pace from a traditional baked fruit pie. Great for company, it's sure to impress guests--especially when it's served warm from the oven. For pretty presentation, serve slices with a dollop of reduced-fat whipped topping or a scoop of low-fat frozen yogurt.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar. , Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment onto a wire rack to cool.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PEACH TART
Store bought pastry dough makes this dessert a snap to make. Add a scoop of vanilla ice cream on each slice.
Provided by Charlotte J
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
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.
BEST PEACH TART-PAULA DEEN
I wanted to make a Tart and when I saw this one I couldn't resist. It looks so professional and it was so easy. I am not a pro baker by any means, and look at how it turned out. I will sure to impress anyone.
Provided by BakingGuru
Categories Tarts
Time 1h40m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- To make the crust:.
- Please the flour, butter and sour cream in a 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 plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
- Lower the oven to 350°F.
- To make the filling:.
- If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will shrink during cooking.
- Combine the egg yolks, sour cream, sugar, and 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 orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.
Nutrition Facts : Calories 560.5, Fat 25, SaturatedFat 14.9, Cholesterol 160, Sodium 139.6, Carbohydrate 79.3, Fiber 2.6, Sugar 47.4, Protein 6.8
PEACH TART WITH HONEY AND THYME
This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Thyme lends an earthy note, and a dollop of fresh ricotta on top is a nice change from ice cream or whipped cream (which would also be delicious). If you have the time, try tossing the peaches and honey with a pinch of ground cinnamon or cardamom.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
- Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
- Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
- Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.
PEACH TART
Categories Food Processor Dessert Bake Freeze/Chill Peach Almond Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 individual tarts
Number Of Ingredients 20
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.
PEACH TART
Provided by Moira Hodgson
Categories easy, quick, dessert
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the peaches in boiling water for a couple of minutes. Remove them with a slotted spoon and skin them. Slice them and set aside.
- Combine the sugar, jelly, brandy and water in a shallow pan. Bring to boil, add the peaches and poach gently until they are barely soft. (This should take about five minutes.) Remove with a slotted spoon and cool.
- Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze. Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 11 grams
CHEF JOHN'S PEACH TARTLETS
This recipe features the unusual and exotic Chinese five-spice powder. Peaches are a natural pairing for the aromatic blend of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, which usually make up this thousand-year-old spice.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
- Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
- Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
- Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
- Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 31.6 g, Cholesterol 30.9 mg, Fat 19.7 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 284.2 mg, Sugar 9.4 g
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