Peach Tartlets Recipes

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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 TARTLETS



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
FILLING:
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

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.

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.

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 TARTE TATIN



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

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.

EASY PEACH TARTLETS RECIPE



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 NatashasKitchen.com

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)

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.

PEACH PEAR TART



Peach Pear Tart image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 13

1 sheet frozen puff pastry
1 egg, lightly beaten
1 tablespoon water
1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
1 tablespoon sugar
1 tablespoon pear liqueur, optional
2 tablespoons butter, cubed
1/4 cup peach preserves
2 teaspoons peach nectar
Baking sheet
Rolling pin
Pastry brush
Microwave-safe bowl

Steps:

  • Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
  • Preheat oven to 400 degrees F.
  • On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
  • In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
  • With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
  • Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
  • Bake for 15 to 20 minutes or until puffed and golden brown.
  • While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
  • Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.

PEACH TART



Peach Tart image

Provided by Moira Hodgson

Categories     easy, quick, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 6

1 11-inch pastry shell, fully cooked
1 1/2 pounds peaches
2 tablespoons sugar
1 tablespoon red currant jelly
1/2 cup brandy
1/2 cup water

Steps:

  • Place the peaches in boiling water for a couple of minutes. Remove them with a slotted spoon and skin them. Slice them and set aside.
  • Combine the sugar, jelly, brandy and water in a shallow pan. Bring to boil, add the peaches and poach gently until they are barely soft. (This should take about five minutes.) Remove with a slotted spoon and cool.
  • Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze. Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 11 grams

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.

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.

PRETTY PEACH TART



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
FILLING:
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

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.

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.

INDIVIDUAL PEACH TARTS



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

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.

PEAR TARTLETS



Pear Tartlets image

Three ingredients and less than 40 minutes is all you'll need to make a delicious pear tartlets.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 4

Number Of Ingredients 3

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 ripe pear
1/4 cup peach preserves

Steps:

  • Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
  • Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
  • Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.

Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Tartlet, Sodium 160 mg, Sugar 15 g, TransFat 2 1/2 g

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PEACH TARTLETS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2009-09-22 Preheat the oven to 375F. Heat a skillet on medium heat with 2 tablespoons of butter. While the skillet is heating, cut the peach or nectarine into 12 slices of equal size. In a bowl, combine the brown sugar, cinnamon, and salt. When the butter has just melted, sprinkle the brown sugar mixture evenly in the skillet.
From tastykitchen.com


PEACH TART WITH PUFF PASTRY
2021-09-02 Easy Peach Tartlets Recipe. Easy Peach Tartlets Recipe. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula. Remove peach pastry from oven and let cool on the pan for 10 minutes.
From sugargirlcookies.com


PUFF PASTRY PEACH TARTLETS | SO DELICIOUS
How to Cook Puff Pastry Peach Tartlets . Preheat the oven to 360 degrees F/180 degrees C. Peel and dice the peaches and put them into a bowl. Add the sugar, cinnamon, salt and mix. Heat a skillet and melt the butter. Add the peaches and cook them in butter. Add the cornstarch and mix. Flour your workplace and roll out the puff pastry sheet.
From sodelicious.recipes


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