Peach Crème Brûlée Tart Recipe 45

CREME BRULEE TART

Steps:

• Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.
• Preheat the oven to 350 degrees F.
• Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.
• Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.
• Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.
• In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.
• Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.
• When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

PEACH CRèME BRûLéE TART RECIPE - (4/5)

Steps:

• Preheat oven to 450F. Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450F for 10 minutes or until lightly browned. Cool completely on a wire rack. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Yield: 8 servings. CALORIES 247 (32% from fat); FAT 8.8g (sat 3.7g,mono 3.7g,poly 1g); IRON 0.3mg; CHOLESTEROL 36mg; CALCIUM 80mg; CARBOHYDRATE 37.9g; SODIUM 175mg; PROTEIN 4.5g; FIBER 0.9g

CRèME BRûLéE TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
• Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
• Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
• Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
• Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

CRèME BRûLéE TART

Steps:

• Make tart shell:
• Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
• Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
• Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
• Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
• Remove tart shell from oven and reduce temperature to 300°F.
• Make filling:
• While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
• Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
• Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
• Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

CRèME BRûLéE TARTLETS

Steps:

• Put the flour, a pinch of salt and the butter in a food processor and pulse until it resembles fine crumbs. Add the sugar and orange zest, and briefly pulse again. Pour in 2 tbsp of the egg mixture and pulse until the dough comes together, adding more liquid if needed.
• Roll out the pastry on a lightly floured surface and use to line four deep-fluted tartlet tins (8 x 3cm). Place the tins on a tray and chill for 30 mins. Heat oven to 190C/170C fan/gas 5. Line each pastry case with baking parchment and fill with baking beans. Bake for 10-15 mins, until the sides are set. Remove the parchment and beans and cook for 5-10 mins. Leave to cool. Can be made up to 1 day ahead at this stage and be stored in an airtight container. Lower the oven to 150C/130C fan/gas 2.
• Pour the cream into a heavy-based saucepan, scrape in the seeds from the vanilla pod, then throw in the 2 halves of the pod. Heat until small bubbles begin to form around the sides of the pan, then leave to infuse for 5 mins. Remove the pod. In a bowl, beat together the egg yolks, whole egg and sugar. Keep stirring, then pour in the cream, mixing until combined. Strain through a sieve into a jug. Pour the custard into the tart shells, then bake for 18-22 mins until almost set (they should be quite wobbly in the centre but will firm up on cooling). Leave to cool completely, then chill for 30 mins.
• Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Don't be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-brown colour. Quickly tip onto the greased tray and leave to cool completely. Once cool, turn the tray upside down and tap to release the caramel. Break into pieces, then whizz in a food processor until you have fine crystals.
• Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry. Place under the grill, not too near the heat source, and let the caramel melt - watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.

CRANBERRY PEACH TART

Steps:

• Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

PEACH CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla.
• Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big.
• SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix.
• Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones.
• Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles.
• Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like.
• Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!

PEACH BRULEE

Steps:

• Preheat the broiler.
• Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
• Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.