Peachy Tart Recipes

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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.

PAMELA'S PEACHY MERINGUE TART



Pamela's Peachy Meringue Tart image

Heaven! Peaches need to be in season and delicious for this to work. But when the peaches are good - this is sensational. It's light and you always want more. Be generous with your peaches!

Provided by pamelawriter

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

¼ cup egg whites
¼ cup white sugar
¼ cup sifted confectioners' sugar
10 peaches, peeled and cut into chunks
1 pinch ground cinnamon
1 cup heavy cream
½ teaspoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper.
  • Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  • Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
  • Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate.
  • Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl.
  • Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 18.8 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 28.9 mg, Sugar 17.9 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.

PEACH TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL



Peach Tart with Coconut Cream and Slightly Salted Caramel image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 8 tarts

Number Of Ingredients 21

4 peaches, pitted, peeled and chopped, plus sliced peaches for garnish
2 tablespoons brown sugar (27 1/2 grams)
Juice of 1/2 lemon
10 ounces all-purpose flour, plus more for dusting (283 grams)
4 ounces confectioners' sugar (113 grams)
2 sticks (16 tablespoons) unsalted butter, cut into pats (227 grams)
Nonstick cooking spray
12 large egg yolks
8.8 ounces granulated sugar (250 grams)
3.2 ounces cornstarch (90 grams)
Ice
33.8 ounces coconut milk (1000 milliliters)
Pinch kosher salt
2 vanilla beans, split and scraped
7 tablespoons unsalted butter, cut into pats (100 grams)
1 stick (8 tablespoons) unsalted butter (113 grams)
1 cup light brown sugar (200 grams)
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Whipped cream, for garnish

Steps:

  • For the peach tart: Preheat the oven to 350 degrees F.
  • Toss the peaches with the brown sugar and lemon juice and set aside.
  • Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
  • Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
  • Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
  • For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
  • Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
  • Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
  • For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
  • To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.

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.

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.).

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.

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.

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.

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

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

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ROASTED PEACH TART | THE COOK'S PANTRY
Preheat the oven to 180 degrees C. Place the puff pastry sheet onto a lined oven tray. Place a piece of baking paper over the center of the pastry, leaving a 1 inch border. Weigh down the …
From thecookspantry.tv


RUSTIC PEACH TART RECIPE - EVERYDAY DISHES BAKING
2015-07-26 Instructions. 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 …
From everydaydishes.com


PEACH BLACKBERRY TART - TASTES BETTER FROM SCRATCH
2017-08-11 Add sliced peaches to a mixing bowl. Add sugar and lemon juice and stir a couple of times. Rest for 3 minutes. Stir again. Rest for another 3 minutes. The sugar will help bring out …
From tastesbetterfromscratch.com


PEACH CUSTARD TART RECIPE | LAND O’LAKES
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 …
From landolakes.com


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