5-INGREDIENT PEACH TART
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
Steps:
- 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.
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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
SALTED CARAMEL-PECAN TART
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form.
- Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
- Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes.
- Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing.
COCONUT CARAMEL TART
Make and share this Coconut caramel tart recipe from Food.com.
Provided by Dolphin
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place pastry onto a lightly greased 20cm pie plate.
- Trim and decorate edges.
- Bake in hot (200c) oven for 10 mins, cool slightly.
- Beat eggs and sugar together in a large bowl.
- Stir in sour cream and coconut, and mix well.
- Pour into pastry case and bake 25-30 minutes.
- cool.
- Dust with icing sugar.
- Serve with any fruit you have on hand.
Nutrition Facts : Calories 615.1, Fat 41.1, SaturatedFat 21.2, Cholesterol 186.3, Sodium 335.7, Carbohydrate 53.6, Fiber 4, Sugar 28, Protein 10.4
PEACH-SALTED CARAMEL SHEET-PAN DESSERT
Peaches and salted caramel come together perfectly in this simple biscuit-topped dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
- In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
- In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
- Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
- Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.
Nutrition Facts : Calories 590, Carbohydrate 96 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 64 g, TransFat 0 g
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PEACH + SALTED COCONUT CARAMEL PIE {VEGAN} - THE FLOURED KITCHEN
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5/5 (1)Estimated Reading Time 9 minsServings 8
- Whisk the flour, salt and sugar together in a large bowl. Add the chilled butter cubes and cut them into the flour mix using a pastry blender or your fingers. Work quickly and cut the butter into the flour until mostly pea sized pieces of butter remain (don't overblend – you want a few bigger chunks of butter left intact). If the butter starts to get a little melty just put the whole bowl in the freezer for 5 minutes to chill it out (you want everything to stay super cold for flaky pastry!).
- In a medium saucepan combine the 1 cup of sugar and the 1/4 cup water, cook over medium heat until the sugar has dissolved, whisking occasionally. Add the vegan butter and bring to a simmer, cook over medium heat at a steady boil until the mix turns copper coloured. Swirl the pot around occasionally as it cooks to make sure it cooks evenly, and watch it like a hawk as it starts to turn dark brown as it will go from brown – copper coloured & perfect – burnt very quickly.
- Preheat the oven to 200 C / 400 F and position an oven rack in the center of the oven with a baking stone or baking tray sitting on top (this will help achieve a crisp bottom crust).
- Chill the pie in the freezer for 10–15 minutes to set the pastry. Remove from the freezer and brush the crust with the coconut milk / maple mix, then sprinkle with your desired amount of demerera sugar and flaky salt. Place in the preheated oven on the baking stone / tray and bake for 20 – 25 minutes or until the pastry is set and beginning to brown. Lower the oven temp to 190 C / 375 F and continue to bake until the pastry is a deep golden brown and the caramel is bubbling up through the lattice top, about 30 – 35 minutes longer. Make sure to turn the pie around in the oven as it cooks for even browning. Remove from the oven and allow to cool on a wire rack until completely cool (or just a little warm) before cutting, about 2–3 hours. Serve slightly warm or at room temp with vanilla bean ice‐cream or whipped vanilla coconut cream.
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