Easy Peach Tart Recipes

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Rustic Peach Tart Recipe image

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

1 1/2 cups all-purpose flour
1/2 tsp salt
1 1/2 sticks unsalted butter (very cold, cut into small cubes)
1/3 cup water (ice-cold, plus additional 1-2 Tbsp as needed)
1 1/2 lbs peaches (skin-on, pitted and cut into ½" slices)
1/4 cup sugar
1 Tbsp lime juice
2 Tbsp cornstarch
1 pinch salt
2 Tbsp unsalted butter (cut into small pieces)
1 egg (well beaten (for egg wash))
1 Tbsp apricot preserves
1 tsp water


  • 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


Peach & almond tart image

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

175g plain flour , plus extra for rolling
85g cold unsalted butter , cut into small pieces
1 tbsp caster sugar
2 egg yolks
100g caster sugar
140g butter
2 eggs , beaten
140g ground almond
50g plain flour
3 peaches , sliced
peach preserve or apricot jam
crème fraîche , to serve


  • 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


Peach Tartlets image

Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. -Leanne Wheless, Borger, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

3-1/3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1/2 cup plus 2 tablespoons cold water
2 egg yolks
2/3 cup sugar
2 tablespoons cornstarch
Dash salt
1 cup water
1 can (29 ounces) sliced peaches, drained
1 teaspoon lemon juice
Whipped cream, optional


  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

Nutrition Facts : Calories 557 calories, Fat 24g fat (15g saturated fat), Cholesterol 111mg cholesterol, Sodium 336mg sodium, Carbohydrate 78g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.


5-Ingredient Peach Tart image

All you need is five simple ingredients for the ultimate peach tart recipe starring juicy peach slices atop a buttery puff pastry crust.

Provided by Kelly Senyei

Time 27m

Number Of Ingredients 5

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
3 large peaches
1 Tablespoon fresh lemon juice
1 large egg
Confectioners' sugar, for dusting


  • Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
  • Pit the peaches then cut them into 1/4-inch-thick slices. In a small bowl, toss together the peaches with the lemon juice.
  • Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
  • In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 265 kcal, Carbohydrate 25 g, Protein 4 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 112 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving


Easy Peach Tarts image

Easy Peach Tarts with fresh fruit, creamy topping and flakey crust are what this time of year is all about. These little bites are perfect for a party or playful dessert.

Provided by Tara Teaspoon

Categories     Dessert

Time 45m

Number Of Ingredients 7

1 15-oz box (2 sheets) prepared pie pastry, or homemade
1 egg
3/4 lb peaches or 1-lb bag frozen peaches, thawed
1/3 cup apricot jam
1 8-oz container créme faîche or plain Greek yogurt
1/4 cup granulated sugar
3 tbsp pistachios (coarsely chopped)


  • Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.
  • Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
  • In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 7 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving


Easy Peach Tart image

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

4 cups frozen peaches, mostly thawed
1 frozen pie crust, thawed, rolled out
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
4 teaspoons flour
2 teaspoons lemon juice or 2 teaspoons rum
2 ounces milk
parchment paper


  • 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.).


Easy Peach Tartlets Recipe image

Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 44m

Number Of Ingredients 11

1 sheet (1/2 lb puff pastry - I used Pepperidge Farm brand)
1 egg (beaten well with a fork)
2 large (1/2 lb fresh peaches (or use canned/drained peaches))
2 Tbsp granulated sugar
1 Tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)


  • Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
  • Beat 1 egg in a small bowl and set aside.
  • Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
  • Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
  • Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
  • While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.


Pretty Peach Tart image

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

1/4 cup butter, softened
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
2 pounds peaches (about 7 medium), peeled and sliced
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/4 cup sliced almonds
Whipped cream, optional


  • 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 and Custard Tart image

This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! This recipe will make (6) 5" x 3" tarts or one large 12" x 8" tart.

Provided by Dan

Categories     Dessert

Time 50m

Number Of Ingredients 12

(2) 14 oz. bag frozen, sliced peaches, defrosted (if using fresh you'll need about 6)
1 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 cups white whole wheat flour
1/2 teaspoon salt
2 cups whole milk
1 cup International Delight Simply Pure Vanilla
3 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1/2 cup peach jelly, thinned with a tablespoon of water


  • Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
  • Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
  • Chill in the refrigerator while you make the pastry cream.
  • Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
  • Whisk in the egg yolks one at a time until completely mixed in.
  • Whisk in the sugar and then bring to a simmer.
  • In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
  • Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
  • Cook for one minute, whisking then remove the pot from the heat.
  • Preheat the oven to 400 degrees.
  • Roll out the dough on a floured surface until it's a little larger than your tart pan. You'll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
  • Lightly press the dough into the tart pan, trimming off the edges when you're done.
  • Poke the bottom of the crust with a fork so it doesn't rise.
  • Bake for 10 minutes then remove from the oven.
  • Fill the crust with the pastry cream and then layer on the sliced peaches.
  • Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
  • Brush the tops with the jelly and let cool.
  • Serve at room temperature or chilled.
  • Store in the refrigerator for up to three days.

Nutrition Facts : ServingSize 1 tart, Calories 870 calories, Sugar 52.2 g, Sodium 282.1 mg, Fat 38.9 g, SaturatedFat 22.3 g, TransFat 0 g, Carbohydrate 96.2 g, Fiber 4.7 g, Protein 17.5 g, Cholesterol 186.7 mg


Peach Tart image

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

3 cups fresh peaches, sliced (approximately 4 peaches)
1/4 cup sugar
1 tablespoon all-purpose flour
2 tablespoons fresh lemon juice
1 sheet prepared puff pastry, 10 inches by 16 inches and 1/4 inch thick,thawed
1 tablespoon unsalted butter, cut into small pieces


  • 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.


Peach Crostata image

Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!

Provided by Joanne Ozug

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 standard pie crust
2 lbs fresh peaches
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp spiced rum
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp flour
1 tbsp heavy cream
2 tbsp turbinado sugar
vanilla ice cream (for serving (highly recommended))


  • Preheat the oven to 400 degrees F.
  • Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
  • Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
  • Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
  • Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
  • Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
  • Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
  • Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
  • Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 89 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving


Peach Tarte Tatin image

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

4 tablespoons unsalted butter
1/2 cup sugar
Pinch of salt
3 large peaches, pitted and cut into 8 wedges each
1 frozen sheet puff pastry, thawed


  • 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.

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2017-07-25 Step 3. Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again …
From bonappetit.com
Estimated Reading Time 2 mins
  • Preheat oven to 425°. Toss peaches and 2 Tbsp. sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
  • Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
  • Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry. Add salt and scrape in vanilla seeds; reserve pod for another use. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
  • Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan. (It’s okay if it doesn’t look perfect. You just want to make sure the dough is tucked in all the way around). Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.

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2011-08-30 This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on …
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Reviews 624
Servings 8
Cuisine American
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Peach Cherry Tart Recipe with Streusel by Oma Gerhild Fulson. Here's an easy Peach Cherry Tart recipe, aka Kirsch-Pfirsich-Butterstreuseltart, that is covered in delicious butter streusel - a traditional German cake that's so easy to make.. Using cherries and peaches in combination makes this tart …
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2017-07-21 This vegan peach tart is a simple yet impressive summer dessert. It's not difficult to make, it's vegan and can be made gluten-free too. recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. A food blog with plant-based recipes from all over the world. Vegan peach tart. July 21, 2017 by Ania - 18 . easy…
From lazycatkitchen.com
Estimated Reading Time 5 mins
  • Combine flour, icing sugar, (plus cornstarch and xanthan gum if making GF pastry) in a large bowl.
  • Add softened (but not melted) coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
  • Add cold water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is. I added just under 4 tbsp. Combine all the ingredients into a dough gently, but do not knead (if you're making the GF version, you don't need to worry about this) or the pastry will be tough. Wrap it in a piece of cling film and chill it in the fridge for 45 minutes.
  • Remove the dough from the fridge. Flatten the dough with your palm and place it between two sheets of baking paper. Roll the pastry out very gently until you get a rough circle, about 2 mm in thickness. Place the rolled-out dough over your tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it snugly fits into all of the nooks and crannies. Trim the excess pastry with a sharp knife.

2021-07-18 Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simmer for 5-10 minutes until peaches are soft and filling has …
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Estimated Reading Time 7 mins
  • Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simmer for 5-10 minutes until peaches are soft and filling has thickened.
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  • Fold squares over into a triangle and crimp with a fork. Transfer to a large baking sheet lined with parchment paper or a silicone baking liner.

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Estimated Reading Time 3 mins
  • Preheat oven to 375 F. In a bowl combine crushed graham crackers and 6 tablespoons sugar. Add melted butter and stir with a fork until all crumbs are moistened. Take out 1 1/2 cup crumbs and set aside for topping.
  • Press the remaining crumbs into the bottom of a 13×9 inch baking dish bake for 8 minutes. Set aside to cool.
  • In a sauce pan combine water, 1 cup sugar and cornstarch, stir well and bring to a boil. Add the package of peach jello and stir to dissolve. Remove the mixture from heat and allow to cool completely, then add diced peaches, stir and pour over cooled crust. Place in the fridge until set (about 4 hours).
  • Cream together powdered sugar, cream cheese and vanilla. Fold in cool whip and spread over the top of peach filling. Place in the fridge to set and top with the 1 1/2 cup reserved graham cracker crumb mixture before serving.

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From rasamalaysia.com
5/5 (3)
Category Baking Recipes
Cuisine Baking
Total Time 1 hr 45 mins
  • Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
  • Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and transfer onto the prepared baking sheet.
  • Peach Filling: wash and, if needed, rub the peaches to remove any fuzz. Cut the peaches in half, remove the pits, and cut into thick 1-inch slices. Place the peach slices in a large bowl and season with the salt. Then add 3 tablespoons sugar and gently toss to combine. Arrange the peach slices on the pastry, placing them as close together without overlapping the slices too much. Leave about a two inch wide outside border. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry.

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From realsimple.com
  • Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss.
  • On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
  • Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.

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From kingarthurbaking.com
  • To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt., Mix in the cold butter and shortening until the dough is crumbly., Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork.
  • Add more water if it crumbles and won't hold together., Flatten into a disk, wrap, and refrigerate for 30 minutes or longer., Preheat the oven to 450°F., To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt., Add the peaches and a few of the raspberries, tossing to combine.
  • Set aside., Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle., Use a knife or pizza wheel to trim the edges in a scalloped design., Move the crust to a baking pan or pie pan; a giant spatula works well here., Fill the center with the peach mixture., Fold the edges of the crust up over the peaches, leaving the center uncovered., Bake the tart for 40 to 45 minutes, until the crust is golden., Remove from the oven, and sprinkle with the remaining fresh raspberries., Serve warm, with whipped cream or ice cream.

2021-05-28 This easy peach tart recipe is the prime example of that. Recipe developer and private practice registered dietician Kristen Carli has created a simple, delicious, yet elegant dessert, and it's sure to be a major hit at your next dinner party. "This is a great dessert to impress a crowd, but is super easy," Carli says of this peach tart.
From mashed.com
  • Using a slotted spoon, scoop the peaches into the center of a pie crust, leaving about 1 to 2 inches of crust around the border. Be sure not to include all the liquid.

2016-07-27 Easy Peach Tart Recipe. 3 ripe peaches, sliced thin with skin off. 1 1/2 cups fresh blueberries. 1 package thawed puff pastry. 2 T honey. 3 T raw sugar. 1 egg. Preheat oven to 425. Thaw frozen puff pastry and open up on lightly floured surface. Cut into 4 inch squares. Place puff pastry squares on cookie sheet covered with parchment paper. Place peach slices in center of …
From aliceandlois.com
Estimated Reading Time 1 min

2020-05-29 Here's an easy peach crisp that's not too sweet, which allows the natural taste of the peaches to really stand out. "Very easy dessert with wholesome granola and oats for the topping," says BAJSHA, the recipe submitter. "Not too sweet for those who prefer natural peach flavors. Good peaches make the difference, but you can use canned. Serve warm with fresh …
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 6 mins

Here is an easy dessert recipe for Peach and Pear Tart. Ingredients: 1 (16-ounce) can pear halves, reserve syrup 1 (16-ounce) can peaches, reserve syrup 1 (8-ounce) package cream cheese 1 teaspoon grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9-inch) baked pastry …
From easydessert.org
Estimated Reading Time 50 secs

There is always room for dessert! A flamboyant but easy recipe using fresh peaches, layered on crunchy pie tarts which perfectly complements the creamy textu...
From youtube.com

Quick and Easy Peach Tart Crust. 1 1/2 cup all-purpose flour ; 1/2 tsp kosher salt; 1 tsp sugar; 1/2 c vegetable oil (either coconut oil, or half mild olive oil and half vegetable or canola oil) 2 Tbsp whole milk; 1/2 tsp almond extract; Filling and Topping. 5 small peaches, pitted and sliced about 1/2 inch wide (no need to peel them) 3/4 c sugar; 2 Tbsp flour; 1/4 tsp kosher salt; 2 Tbsp ...
From goodstuff.recipes

2021-06-04 Fried Peach-Ginger Hand Pies. Ree's peach hand pies are just the cutest summer dessert. The ground ginger gives them a delicious extra kick too. Get Ree's recipe. SHOP SERVING PLATES. Con Poulos. 3 of 25. Peach Melba Tart. Puff pastry is the secret to this simple but stunning tart.
From thepioneerwoman.com

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