Peach Tarte Recipes

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

PEACH TARTLETS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

RUSTIC PEACH TART RECIPE

Steps:

• To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Remove dough and wrap it with plastic wrap then shape into a round disk. Chill in the fridge at least 45 minutes.
• Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14-16" in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet.
• To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps-it'll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
• Bake 20 minutes then rotate the pan and bake an additional 20-25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
• Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.

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.).

5-INGREDIENT PEACH TART

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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PEACH CROSTATA

Steps:

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

EASY PEACH TARTLETS RECIPE

Steps:

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

FRESH PEACH TART

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.

PRETTY PEACH TART

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

PEACH AND CUSTARD TART

Steps:

• Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
• Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
• Chill in the refrigerator while you make the pastry cream.
• Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
• Whisk in the egg yolks one at a time until completely mixed in.
• Whisk in the sugar and then bring to a simmer.
• In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
• Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
• Cook for one minute, whisking then remove the pot from the heat.
• Preheat the oven to 400 degrees.
• Roll out the dough on a floured surface until it's a little larger than your tart pan. You'll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
• Lightly press the dough into the tart pan, trimming off the edges when you're done.
• Poke the bottom of the crust with a fork so it doesn't rise.
• Bake for 10 minutes then remove from the oven.
• Fill the crust with the pastry cream and then layer on the sliced peaches.
• Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
• Brush the tops with the jelly and let cool.
• Serve at room temperature or chilled.
• Store in the refrigerator for up to three days.

PEACH TART

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.

INDIVIDUAL PEACH TARTS

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
• Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
• In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.

FRESH PEACH TART

Steps:

• Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg, and add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
• Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you're ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray.
• Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it's in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
• Bake the tart shell for 20-25 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Brush the bottom and sides of the shell with the beaten egg white. Bake for an additional 10-12 minutes, until the shell is golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.
• Peel the peaches and slice them into thin slices. Take about 2 cups of peach chunks (approximately 20 oz, from about 4 peaches) and place them in the food processor, then process them until pureed.
• Combine the peach puree, sugar, starch, water, and lemon juice in a medium saucepan, and whisk until smooth. Place the pan over medium heat and cook it, whisking often, until it is bubbling, noticeably thick, and has become translucent. This will probably take 8-10 minutes. Whisk often so it does not scorch on the bottom. It is very important that you cook it long enough on the stove for the starch to thicken the filling, otherwise the filling will not set.
• Once thick and translucent, remove the pan from the heat and stir in most of the remaining peach slices-reserve about 2 dozen very thin slices for decorating the top. Place the pan with the warm filling in the refrigerator for about 10 minutes-you want it to cool down to room temperature, but not set completely. Once it is no longer hot, pour the filling into the baked and cooled tart shell, and spread it into an even layer.
• Top the tart with the reserved peach slices, fanning them out over the top. Refrigerate the tart to set it completely, for at least 3 hours. Once set, cut it into slices and serve with a big pile of whipped cream on top!
• This tart is best enjoyed within a day of making it. It can be eaten for several days after that, but the tart shell will eventually get soggy and the texture will suffer.

PEACH PANNA COTTA TART RECIPE

Steps:

• Preheat oven to 355 F/180 C. To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well. Transfer the preparation into a fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge. Then bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes.
• , bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes. Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside.
• In a separate bowl, whisk 100 g whipping cream until medium peaks, add to the main mixture, and combine with a rubber spatula. Gently pour the panna cotta filling into the cooled/partially frozen cookie crust and bring to freeze for about one hour until panna cotta is set.
• , preheat oven to 320 F/160 F. Cut peaches into 3/8-inch/1 cm-thick slice and place on a baking sheet covered with parchment paper. Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
• arrange peach slices in a flower pattern, starting from the outer edge of the tart, going towards its center. Overlap each slice as you go. Brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a cake glaze or a neutral nappage glaze.

PEACH TARTE TATIN

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.