Peach Tarte Recipes

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Peach & almond tart image

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Treat

Time 2h

Number Of Ingredients 12

175g plain flour , plus extra for rolling
85g cold unsalted butter , cut into small pieces
1 tbsp caster sugar
2 egg yolks
100g caster sugar
140g butter
2 eggs , beaten
140g ground almond
50g plain flour
3 peaches , sliced
peach preserve or apricot jam
crème fraîche , to serve


  • 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!

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium


Peach Tartlets image

Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. -Leanne Wheless, Borger, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

3-1/3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1/2 cup plus 2 tablespoons cold water
2 egg yolks
2/3 cup sugar
2 tablespoons cornstarch
Dash salt
1 cup water
1 can (29 ounces) sliced peaches, drained
1 teaspoon lemon juice
Whipped cream, optional


  • 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.

Nutrition Facts : Calories 557 calories, Fat 24g fat (15g saturated fat), Cholesterol 111mg cholesterol, Sodium 336mg sodium, Carbohydrate 78g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.


Rustic Peach Tart Recipe image

Our rustic peach tart recipe has the most amazing crust on the planet-and the filling isn't bad either! It's easy to see why this is such a popular recipe.

Provided by Cheryl Najafi

Categories     Dessert

Time 1h25m

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 tsp salt
1 1/2 sticks unsalted butter (very cold, cut into small cubes)
1/3 cup water (ice-cold, plus additional 1-2 Tbsp as needed)
1 1/2 lbs peaches (skin-on, pitted and cut into ½" slices)
1/4 cup sugar
1 Tbsp lime juice
2 Tbsp cornstarch
1 pinch salt
2 Tbsp unsalted butter (cut into small pieces)
1 egg (well beaten (for egg wash))
1 Tbsp apricot preserves
1 tsp water


  • 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.

Nutrition Facts : Calories 331 kcal, Carbohydrate 35 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 300 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 0.5 g, ServingSize 1 serving


Easy Peach Tart image

This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!

Provided by Sorrie_Lue

Categories     Tarts

Time 40m

Yield 8-10 pieces

Number Of Ingredients 9

4 cups frozen peaches, mostly thawed
1 frozen pie crust, thawed, rolled out
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
4 teaspoons flour
2 teaspoons lemon juice or 2 teaspoons rum
2 ounces milk
parchment paper


  • 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 image

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

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
3 large peaches
1 Tablespoon fresh lemon juice
1 large egg
Confectioners' sugar, for dusting


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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


Peach Crostata image

Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!

Provided by Joanne Ozug

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 standard pie crust
2 lbs fresh peaches
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp spiced rum
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp flour
1 tbsp heavy cream
2 tbsp turbinado sugar
vanilla ice cream (for serving (highly recommended))


  • 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!

Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 89 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving


Easy Peach Tartlets Recipe image

Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!

Provided by Natasha of

Categories     Easy

Time 44m

Number Of Ingredients 11

1 sheet (1/2 lb puff pastry - I used Pepperidge Farm brand)
1 egg (beaten well with a fork)
2 large (1/2 lb fresh peaches (or use canned/drained peaches))
2 Tbsp granulated sugar
1 Tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp milk (or add to achieve desired consistency)


  • 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 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


  • 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 image

When ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection-a delightful way to celebrate spring's arrival! You can make the tart with other varieties of fruit, too. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup butter, softened
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
2 pounds peaches (about 7 medium), peeled and sliced
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/4 cup sliced almonds
Whipped cream, optional


  • 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.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.


Peach and Custard Tart image

This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! This recipe will make (6) 5" x 3" tarts or one large 12" x 8" tart.

Provided by Dan

Categories     Dessert

Time 50m

Number Of Ingredients 12

(2) 14 oz. bag frozen, sliced peaches, defrosted (if using fresh you'll need about 6)
1 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 cups white whole wheat flour
1/2 teaspoon salt
2 cups whole milk
1 cup International Delight Simply Pure Vanilla
3 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1/2 cup peach jelly, thinned with a tablespoon of water


  • 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.

Nutrition Facts : ServingSize 1 tart, Calories 870 calories, Sugar 52.2 g, Sodium 282.1 mg, Fat 38.9 g, SaturatedFat 22.3 g, TransFat 0 g, Carbohydrate 96.2 g, Fiber 4.7 g, Protein 17.5 g, Cholesterol 186.7 mg


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


  • 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 image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes twelve 3 1/2-inch tarts

Number Of Ingredients 8

Pate Sucree for Individual Peach Tarts
1/4 cup all-purpose flour, plus more for work surface
Poached Peaches
1 large egg
1/3 cup sugar, plus more for sprinkling
Pinch of salt
3/4 cup heavy cream
1/4 cup cognac


  • 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 image

If you love fresh, ripe peaches, then this Fresh Peach Tart is for you! The peaches aren't cooked in the oven, so they keep their wonderful, just-picked tasted and texture. Juicy peaches + buttery tart dough = peach perfection! The tart dough contains ground pecans, but if you don't have them, you can substitute other ground nuts, or just an equal amount of flour. If you're pressed for time, you can use a fully-baked deep dish pie shell instead.

Provided by Elizabeth LaBau

Categories     Dessert

Time 1h

Number Of Ingredients 11

3 oz powdered sugar ((3/4 cup))
8.5 oz all-purpose flour ((1 7/8 cup))
1.5 oz ground pecans ((1/3 cup))
¼ tsp salt
7 oz cold butter (cubed)
1 egg (divided use)
4 lbs ripe fresh peaches ((about 10-12 small/medium peaches))
4.67 oz granulated sugar ((2/3 cup))
3 TBSP corn starch
¼ cup water
2 TBSP fresh lemon juice


  • 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.

Nutrition Facts : Calories 334 kcal, Carbohydrate 49 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 172 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving


Peach Panna Cotta Tart Recipe image

Make this French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches this weekend. It is so peachy delicious that you will surely impress your family and friends. The recipe is simple and fun to make!

Provided by Irina

Categories     Tarts

Time 1h30m

Yield 10

Number Of Ingredients 9

10.5 oz (300 g) shortbread cookies
3.5 oz (100 g) butter, melted
5 gelatin sheets
2 cups + 2 1/2 tablespoons (500 g) whipping cream
1 cup + 1/2 tablespoon (250 g) milk
1/3 cup (75 g) granulated sugar
0.36 (10 g) fresh verbena leaves (optional)
6 fresh peaches (nectarines)
2 tablespoons (30g) granulated sugar


  • 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.

Nutrition Facts : ServingSize 1 slice, Calories 458 calories, Sugar 24.3 g, Sodium 154 mg, Fat 33.2 g, SaturatedFat 20.2 g, Carbohydrate 36.3 g, Fiber 1.8 g, Protein 6 g, Cholesterol 102 mg


Peach Tarte Tatin image

Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 5

4 tablespoons unsalted butter
1/2 cup sugar
Pinch of salt
3 large peaches, pitted and cut into 8 wedges each
1 frozen sheet puff pastry, thawed


  • 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.

More about "peach tarte recipes"

peach-custard-tart-recipe-land-olakes image
STEP 1. Heat oven to 400°F. STEP 2. Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed. STEP 3. Press dough onto bottom and up sides of ungreased 9-inch tart …
4.7/5 (24)
Calories 310 per serving
Servings 8
  • Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.
  • Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
See details

peach-tarte-tatin-recipe-bon-apptit image
2017-07-25 Step 3. Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t …
3.2/5 (4)
Estimated Reading Time 2 mins
Servings 8
  • Preheat oven to 425°. Toss peaches and 2 Tbsp. sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
  • Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
  • Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry. Add salt and scrape in vanilla seeds; reserve pod for another use. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
  • Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan. (It’s okay if it doesn’t look perfect. You just want to make sure the dough is tucked in all the way around). Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.
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2011-08-30 This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet …
Reviews 653
Servings 8
Cuisine American
Category Dessert
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Rustic Peach Tart. Preheat the oven to 450°F. To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt. Add the peaches and a few of the raspberries, tossing to combine. Set …
4.5/5 (31)
Total Time 1 hr 20 mins
Servings 1
Calories 270 per serving
  • To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt., Mix in the cold butter and shortening until the dough is crumbly., Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork.
  • Add more water if it crumbles and won't hold together., Flatten into a disk, wrap, and refrigerate for 30 minutes or longer., Preheat the oven to 450°F., To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt., Add the peaches and a few of the raspberries, tossing to combine.
  • Set aside., Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle., Use a knife or pizza wheel to trim the edges in a scalloped design., Move the crust to a baking pan or pie pan; a giant spatula works well here., Fill the center with the peach mixture., Fold the edges of the crust up over the peaches, leaving the center uncovered., Bake the tart for 40 to 45 minutes, until the crust is golden., Remove from the oven, and sprinkle with the remaining fresh raspberries., Serve warm, with whipped cream or ice cream.
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2021-09-02 Peach tarte titin is an easy peach tart recipe with only 5 ingredients. Beginners can whip it up in 30 minutes and look very accomplished with our step-by-step instructions and pictures. Expect ooh’s and ah’s from the juicy, caramelized peaches nested in a crispy, buttery puff pastry crust.
5/5 (4)
Total Time 30 mins
Category Dessert
Calories 373 per serving
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2021-08-06 Now onto recipes: A rip, juicy peach is a much more versatile ingredient than you might think. Peaches star in recipes to enjoy for breakfast, lunch, dinner, and dessert. The fruit is the perfect sweet sidekick to a number of proteins, so try making pickled peaches with crisp-fried chicken cutlets or transform them into a spicy salsa to be spooned over steak. Peaches work in sweet and ...
Estimated Reading Time 8 mins
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2020-05-29 Tipsy Peaches. Sliced fresh peaches are sauteed in butter and then simmered with brown sugar, vanilla, and whiskey until the peaches are soft and the sauce is dark and delicious. "Sweet fried peaches with a hint of whiskey," says MAGIRITARZ. "Good as a side dish or on top of vanilla ice cream for a tasty dessert.
Author Carl Hanson
Estimated Reading Time 6 mins
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2020-09-21 Instructions. Preheat oven to 375 degrees. Melt the butter in a 9 or 10-inch oven-safe skillet over medium heat. Add the sugar to the melted butter and cook until the sugar caramelizes to a light amber color, swirling the skillet occasionally to ensure even browning. Remove skillet from the heat.
Cuisine French
Estimated Reading Time 4 mins
Category DESSERT
Total Time 1 hr
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2018-09-12 Cut the peach­es in half, and remove the pit. Slice the peach­es in thin slices. See pic­ture. Take the tart crust out of the oven. Place the peach slices on the crust. Pour the cream fill­ing all around the peach­es. Bake the tart for 30 to 45 min­utes (depend­ing on your oven). Let it cool down.
Servings 4
Category Dessert
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Recipes; Peach Tart; Peach Tart. By Paula Deen. Rating: 5 8 (8) Questions; Difficulty: Easy; Ingredients. 10 ounces (about 2 cups ) all purpose flour ; 4 tablespoons sugar ; 1/2 teaspoon salt ; 4 ounces (1/2 cup or 1 stick) cut into small bits cold unsalted butter ; 2 tablespoons chilled lard or vegetable shortening ; 6 to 8 ripe freestone peaches ; in a grater whole nutmeg ; 3 tablespoons ...
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Peach streusel cheesecake. A star rating of 4.4 out of 5. 3 ratings. Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel – a luscious dessert to round off …
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2021-10-11 Recipes Cooking Drinks Travel Holidays Events News Classic Video Kitchen Home Pro Close Profile Menu Your Profile Your Profile Your Profile Join Now Newsletters Manage Your Subscription this link opens new tab Give...
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102 Peach Tarte Tatin 104 Italian Chocolate-Almond Cake 106 The Lemoniest Lemon Bars 108 Belgian Spice Cookies (Speculoos) 110 DIY Recipes America’s Test Kitchen is a real test kitchen located in Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than 60 test cooks, editors, and cookware specialists. Our mission is to test ...
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2015-09-02 · Rustic Fresh Peach Tart Print recipe Ingredients Filling 1-1/2 Pounds Peeled and sliced fresh, ripe peaches 1/3-3/4 Cup Sugar, depending on the natural sweetness of the peaches (You can also combine brown sugar with white sugar to measure up to 3/4 cup) 2 Teaspoons Fresh lemon juice 1/4 Teaspoon Salt 2 Tablespoons Cornstarch Crust 1-1/2 Cups Flour
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Top Asked Questions

How do you bake a Peaches tart?
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.
How to make Peach Tarte Tatin?
Peach Tarte Tatin 1 Ingredients 2 Method. Preheat the oven to 400°F. Combine the sugar and water in a 4-quart stainless steel pot. Cook over medium heat to dissolve the sugar, stirring gently. 3 Yield
How do you make Peaches with lemon and cornstarch?
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.
How to cook Peaches in the oven?
1 Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. ... 2 Place on a baking sheet. ... 3 In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. ... 4 Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. ...

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