RUSTIC PEACH TART RECIPE
Our rustic peach tart recipe has the most amazing crust on the planet-and the filling isn't bad either! It's easy to see why this is such a popular recipe.
Provided by Cheryl Najafi
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Remove dough and wrap it with plastic wrap then shape into a round disk. Chill in the fridge at least 45 minutes.
- Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14-16" in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet.
- To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps-it'll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
- Bake 20 minutes then rotate the pan and bake an additional 20-25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
- Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.
Nutrition Facts : Calories 331 kcal, Carbohydrate 35 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 300 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
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.).
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
COUNTRY PEACH TART
Make and share this Country Peach Tart recipe from Food.com.
Provided by Karen in KS
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Roll pastry on floured surface into 12 inch circle, transfer to ungreased cookie sheet.
- Combine flour and Equal then sprinkle over peaches and toss lightly.
- Arrange peaches on pastry, leaving a 2 inch border around the edge of the pastry.
- Sprinkle peaches lightly with nutmeg.
- Fold edge of pastry in.
- Bake in a preheated 425 oven about 25-30 minutes until crust is browned and fruit is tender.
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
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
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- Preheat oven to 375 degrees F. Prepare pastry for Single-Crust Pie; set aside. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to 13-inch circle on prepared baking sheet.
- In a large bowl, stir together granulated sugar, the 4 teaspoons flour, and nutmeg. Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2-inch border. Fold border up over peaches. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk.
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