Honey Peach Tart With Vanilla Ice Cream Recipes

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HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM



Honey-Glazed Peach Tart with Mascarpone Cream image

Categories     Milk/Cream     Food Processor     Dairy     Fruit     Nut     Dessert     Bake     Backyard BBQ     Peach     Almond     Summer     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 1/2 tablespoons (about) ice water
Filling
1/4 cup sugar
3 tablespoons all purpose flour
2 teaspoons grated lemon peel
6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
2 tablespoons honey
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons sliced almonds
2 tablespoons peach preserves, melted
Mascarpone Cream
1 cup chilled whipping cream
6 tablespoons mascarpone cheese*
2 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
  • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.)
  • For filling:
  • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)
  • For mascarpone cream:
  • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.
  • *Italian cream cheese available at Italian markets and many supermarkets.

HONEY-PEACH TART WITH VANILLA ICE CREAM



Honey-Peach Tart with Vanilla Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Peach     Vanilla     Summer     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

Filling
3 tablespoons sugar
2 tablespoon all purpose flour
1 1/4 pounds fresh ripe peaches, (about 5 medium), halved, pitted, thinly sliced
2 tablespoons honey
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
Vanilla ice cream
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

Steps:

  • For Filling:
  • Preheat oven to 400°F. Roll out tart crust dough on floured work surface to 13-inch round. Slide 10-inch diameter tart pan bottom or bottom of 10-inch diameter springform pan under dough. Mix 2 tablespoons sugar and flour in small bowl. Sprinkle over tart crust, leaving 2-inch border. Arrange sliced peaches in concentric circles atop sugar mixture in crust, leaving 2-inch border. Drizzle peaches with honey. Gently fold pastry edges up around peaches. Brush edges of crust with melted butter. Sprinkle crust and peaches with 1 tablespoon sugar. Place tart (on tart pan bottom) on heavy large baking sheet with rim. Bake tart until crust is golden and peaches are tender, about 35 minutes. Transfer baking sheet to rack. Using pastry brush, brush any juices from center of tart over peaches and crust. Cool tart 20 minutes.
  • For Crust
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form. Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)

APPLE TART WITH HONEY ICE CREAM



Apple Tart with Honey Ice Cream image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 3h25m

Yield 1 (9-inch) tart

Number Of Ingredients 12

1 pint good quality vanilla ice cream, softened
Pinch ground mace or ground cinnamon
Pinch salt
2 tablespoons honey
1 (9-inch) tart crust, store-bought or homemade
2 pounds apples (Golden Delicious, Granny Smith or Pippin), peeled, cored and thinly sliced
3 tablespoons salted butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup granulated sugar
1/4 pound butter, cut into pats, room temperature

Steps:

  • Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes.
  • In a small bowl, add the butter and sugar and whisk well until smooth. Set aside.
  • Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving.
  • Top each warm slice with honey ice cream and enjoy.

PEACH TART WITH HONEY AND THYME



Peach Tart with Honey and Thyme image

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

1 sheet puff pastry, thawed according to package directions
12 ounces ripe, but not mushy peaches (about 2 peaches)
1 tablespoon honey, plus more for drizzling
1 teaspoon fresh thyme leaves, chopped
Heaping 1/2 cup fresh ricotta cheese

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.

HONEY GLAZED PEACH TART WITH MASCARPONE CREAM RECIPE - (4.5/5)



Honey glazed peach tart with mascarpone cream Recipe - (4.5/5) image

Provided by Dunjab

Number Of Ingredients 20

Crust
1 1/2 cup all purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 1/2 tablespoons (about) ice water
Filling
1/4 cup sugar
3 tablespoons all purpose flour
2 teaspoons grated lemon peel
6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
2 tablespoons honey
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons sliced almonds
2 tablespoons peach preserves, melted
Mascarpone Cream
1 cup chilled whipping cream
6 tablespoons mascarpone cheese
2 tablespoon sugar
1/4 teaspoon vanilla extract

Steps:

  • For crust: • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. DO AHEAD Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature. Filling • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. DO AHEAD Can be made 6 hours ahead. Store tart at room temperature. Mascarpone Cream: • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.

PEACH-HONEY-VANILLA BUTTER



Peach-Honey-Vanilla Butter image

Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.

Provided by Darla Elizabeth

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 14h30m

Yield 128

Number Of Ingredients 7

18 fresh peaches, pitted
1 apple - peeled, cored, and diced
¼ cup orange juice
8 to 10 pint-sized jars
2 cups white sugar
¾ cup honey
2 vanilla beans, split, seeds scraped

Steps:

  • Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
  • Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
  • Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
  • Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
  • Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g

HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM



Honey-Glazed Peach Tart With Mascarpone Cream image

From Bon Appétit, August 2003 - Enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. Top it with some whipped mascarpone, and you've just made some humble peaches very happy.

Provided by LilPinkieJ

Categories     Tarts

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
3 1/2 tablespoons ice water
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
6 ripe medium peaches, peeled, halved, pitted, cut into 1/2 inch thick slices (about 4 cups)
2 tablespoons honey
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons sliced almonds
2 tablespoons peach preserves, melted
1 cup chilled whipping cream
6 tablespoons mascarpone cheese
2 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • For crust:.
  • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diamter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
  • Preheat oven to 400°F Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. Can be made 1 day ahead - cool, wrap in plastic and store at room temperature.
  • For filling:.
  • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. Can be made 6 hours ahead - store tart at room temperature.
  • For mascarpone cream:.
  • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.
  • Slice tart and serve with dollops of mascarpone cream.

Nutrition Facts : Calories 587.5, Fat 35.4, SaturatedFat 21.4, Cholesterol 105.2, Sodium 117.9, Carbohydrate 64.5, Fiber 2.8, Sugar 33.9, Protein 6

FIG TART WITH HONEY-VANILLA ICE CREAM



Fig Tart With Honey-Vanilla Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

3 whole eggs
3 yolks
1/2 cup honey
2 cups heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
2 slices lemon peel
10 coriander seeds, crushed coarsely and tied in a cheesecloth
1 10- to 11-inch short-crust pastry shell, unbaked
2 pounds ripe figs
1 teaspoon sugar
3 tablespoons raspberry jam
2 tablespoons framboise or kirsch

Steps:

  • Beat together the whole eggs and yolks. Meanwhile, heat the honey with the cream and milk with the vanilla, lemon peel and coriander. Remove from heat just before it reaches the boiling point.
  • Pour the mixture in a thin stream into the eggs and mix thoroughly (if you are using a food processor, remove the bag of coriander seeds and lemon peel when you do this).
  • Pour the mixture into a double boiler and place over very hot water on medium heat. (You can also use a thick saucepan placed on an iron trivet over low heat.) If you have removed the coriander bag, return it to the mixture. Cook until thickened to the consistency of custard.
  • Remove from heat and cool, whisking occasionally. Remove the coriander bag and the lemon peel. Put the mixture in an ice cream maker and follow the manufacturer's directions.
  • When ready to bake the pie shell, preheat the oven to 400 degrees. Peel the figs and cut them in half. Arrange them skin side down with their pointed ends toward the center, in the tart shell. Sprinkle with the sugar and bake for 45 minutes to 1 hour. If the edges of the pie shell start to brown, cover them with foil. Cool the shell on a rack.
  • Heat the jam in a small saucepan with the kirsch or framboise. Strain it over the figs. Serve with the ice cream on the side.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 173 milligrams, Sugar 44 grams, TransFat 0 grams

PEACH TART



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

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.

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From flashinthepans.com


PEACH TART (EXTRA FLAKY PIE CRUST) - RASA MALAYSIA
2022-06-01 Instructions. Preheat the oven to 400°F (207°C). 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.
From rasamalaysia.com


RECIPE DETAIL PAGE | LCBO
1 Bring cider to a boil in a medium pot. Simmer until reduced to about ⅓ cup (80 mL) thick syrup, about 25 minutes. Remove from heat and cool.
From lcbo.com


HONEY GLAZED PEACH TART WITH MASCARPONE CREAM FOOD
3 1/2 tablespoons (about) ice water: Filling: 1/4 cup sugar: 3 tablespoons all purpose flour: 2 teaspoons grated lemon peel: 6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups) 2 tablespoons honey: 2 tablespoons chilled unsalted butter, cut into small pieces: 2 tablespoons sliced almonds
From wikifoodhub.com


MARINATED PEACH TART WITH HONEY-YOGURT MOUSSE - RECIPE
In a small bowl, sprinkle the gelatin over 1 Tbs. cold water; let stand until the gelatin softens, about 5 minutes. Meanwhile, stir 1 Tbs. of the cream with the honey in a 2-quart saucepan over medium heat until the honey melts, about 2 minutes. Stir in the gelatin mixture and remove from the heat. Add the yogurt and salt, and whisk until smooth.
From finecooking.com


HONEY-PEACH TART WITH VANILLA ICE CREAM | RECIPE | PEACH TART, …
Aug 17, 2018 - Peaches are accented with honey in this fabulous home-style dessert. It's delicate, so slide a ten-inch-diameter tart pan bottom or the bottom of a ten-inch-diameter springform pan under the free-form tart to support it and make it easy to transfer.
From pinterest.co.uk


NECTARINE TARTS WITH HONEY ICE CREAM RECIPE
2012-12-15 What Makes This Nectarine Tarts With Honey Ice Cream Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nectarine Tarts With Honey Ice Cream. Ready to make this Nectarine Tarts With Honey Ice Cream Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


CREAMY PEACH & HONEY TART | THE FANCY PANTS KITCHEN
2020-07-05 Combine graham cracker crumbs with butter in a medium bowl. Press crumb mixture into the bottom and up the side of a 9-inch springform or tart pan. Bake crust for 10 minutes. Remove from oven; set aside. In a medium bowl, mix cream cheese, yogurt, honey, vanilla, and egg until smooth. Pour into crust and bake for 15 minutes. Let cool slightly ...
From thefancypantskitchen.com


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