Peach And Honey Tartine Recipe By Tasty

PEACH AND HONEY TARTINE RECIPE BY TASTY

Steps:

• Mix together butter, honey, McCormick Paprika, and salt until well combined. Set aside.
• Heat grill pan over high heat. Brush peaches with oil and place peach quarters, flesh-side down, on the pan. Grill until grill marks appear. Turn peaches to grill the other side
• Spread honey butter on bread. Layer on peaches. Garnish with tarragon leaves and flaky salt.
• Enjoy!

HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM

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.

EASY PEACH TART

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 TART WITH HONEY AND THYME

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 AND GOAT CHEESE TARTINE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
• Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
• Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
• Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
• Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.

PEACH AND GOAT CHEESE TARTINE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
• Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
• Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
• Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
• Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.

RICOTTA, HONEY AND PECAN TARTINE

Steps:

• Divide the ricotta in half and spread half on one slice of bread and the other half of the ricotta on the second slice of bread.
• In a small bowl, mix the pecans and the honey and then divide it equally amongst the two slices of bread, covering the ricotta with the pecan and honey mixture.
• Sprinkle both tartines with mint.
• Serve -- nom.