Peachy Tart Recipes

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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.

PEACH & ALMOND TART



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

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!

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

EASY PEACH TART



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

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.).

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.

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.

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.

PEACH TART



Peach Tart image

Categories     Food Processor     Dessert     Bake     Freeze/Chill     Peach     Almond     Summer     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 individual tarts

Number Of Ingredients 20

For pastry
1 stick (1/2 cup) plus 2 tablespoons unsalted butter
8 ounces (2 cups) unbleached pastry flour* (not whole-wheat)
1 tablespoon sugar
1/4 teaspoon salt
4 to 6 tablespoons ice water
For almond filling
3/4 cup sliced blanched almonds (about 2 1/2 ounces)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1/4 teaspoon almond extract
4 firm-ripe peaches
3 tablespoons unsalted butter
1/4 cup sugar
Accompaniments:
vanilla or honey ice cream
raspberry sauce
raspberries
*Available at specialty foods shops and some supermarkets

Steps:

  • Make pastry:
  • Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
  • Make filling:
  • In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
  • Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
  • Preheat oven to 375°F.
  • Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
  • Serve tarts warm with accompaniments.

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  • 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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  • 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.
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2015-07-26  · Rustic Peach Tart Recipe. 4.2 from 66 votes. Print Recipe Pin Recipe. Prep Time 45 mins. Cook Time 40 mins. Total Time 1 hr 25 mins. Course Dessert. …
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PEACH TART RECIPE EASY - ALL INFORMATION ABOUT HEALTHY ...
Easy Peach Tart Recipe - Food.com trend www.food.com. 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 ...
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2021-09-01  · Rustic Peach Tart Recipe. Use your ripe Eckhardt Orchard peaches to make this delicious tart, which was featured on PBS's America's Heartland. Ingredients For the Crust: 2 sticks butter, chilled and diced 1/4 cup sugar, plus more for sprinkling Pinch of salt 2 cups all-purpose flour, plus more for rolling out dough 1 egg, lightly beaten. Ingredients For the Peach Filling: 2 pounds ripe peaches ...
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PAULA DEEN'S PEACH TART RECIPE
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 ...
From pauladeen.com
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Top Asked Questions

What do you need to make a peach tart?
Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan.
How do you bake a peach tart with raspberries?
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.
What is the best way to make a pecan tart?
Fit pastry circles into greased tart tins. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.
How do you make Peach pastry for a peach cake?
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.

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