Peach Tart Recipes

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FRESH PEACH CROSTATA



Fresh Peach Crostata image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Prepared pastry dough (uncooked), enough for a 9-inch pie pan
4 large peaches, thinly sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 whole egg, beaten
Ice cream, for serving

Steps:

  • Preheat oven to 375 degrees F.
  • Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
  • In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
  • Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

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.

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

PEACH TARTLETS WITH APRICOT GLAZE



Peach Tartlets with Apricot Glaze image

This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.

Provided by foodelicious

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 32m

Yield 18

Number Of Ingredients 4

1 (17.3 ounce) package frozen puff pastry, thawed
¾ cup apricot preserves, divided
2 peaches - peeled, pitted, and thinly sliced, or more as needed
2 teaspoons hot water, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
  • Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
  • Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
  • Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g

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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