Fresh Peach Tarts Recipes

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EASY PEACH TARTS



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)

Steps:

  • 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

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PRETTY PEACH TART



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
FILLING:
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

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



Peach Tart image

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

Crust:
1 cup all-purpose flour
1/2 cup sliced almonds (toasted)
1/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons cold butter (cut into cubes)
2 to 3 tablespoons cold water
Filling:
1 cup mascarpone
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4-6 fresh ripe peaches
1/4 cup apricot jam

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

EASY PEACH TART



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

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.).

PEACH TARTLETS



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
FILLING:
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

Steps:

  • 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.

INDIVIDUAL PEACH TARTS



Individual Peach Tarts image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes twelve 3 1/2-inch tarts

Number Of Ingredients 8

Pate Sucree for Individual Peach Tarts
1/4 cup all-purpose flour, plus more for work surface
Poached Peaches
1 large egg
1/3 cup sugar, plus more for sprinkling
Pinch of salt
3/4 cup heavy cream
1/4 cup cognac

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
  • Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
  • In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.

FRESH PEACH TARTS



Fresh Peach Tarts image

Make and share this Fresh Peach Tarts recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 2h15m

Yield 12 tarts

Number Of Ingredients 6

4 cups diced fresh peaches
3/4 cup sugar
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon cinnamon
12 prepared tart shells

Steps:

  • Combine peaches, sugar, and lemon juice in bowl; mix well.
  • Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
  • Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
  • Chill until glaze sets.
  • Garnish with whipping cream if desired.

CHEF JOHN'S PEACH TARTLETS



Chef John's Peach Tartlets image

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

¼ cup sugar
¼ teaspoon Chinese five-spice powder
1 egg, beaten
1 teaspoon water
2 tablespoons butter
3 large peaches, each cut into 8 wedges
1 (15 ounce) package refrigerated pie pastry

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

FRESH PEACH TART



Fresh Peach Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Pastry for one-crust, 9-inch tart
4 to 5 ripe peaches (about 1 1/3 pounds), peeled and pitted
Juice of 1 lemon
1/2 cup finely chopped pecans
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon flour
1 tablespoon butter
3/4 cup heavy cream, whipped

Steps:

  • Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
  • Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
  • Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
  • Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.

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