Peachytart Recipes

PRETTY PEACH TART

Steps:

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

PEACH TART

Steps:

• Enjoy!

PEACH TART

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.

PEACH TART WITH HONEY AND THYME

Steps:

• Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
• Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
• Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
• Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.

FRESH PEACH TARTS

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 & ALMOND TART

Steps:

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

FRESH PEACH TART

Steps:

• Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
• Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
• Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
• Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.

PEACHY KEEN TART

Steps:

• Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
• Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
• Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

PEACH TART

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.

PEACHY CARROTS

Steps:

• Place the carrots in a shallow microwave-safe dish. Cover and microwave on high for 10-12 minutes or until crisp-tender; drain. Add preserves and butter; cover and microwave for 30-60 seconds or until melted. Stir to coat.

PEACH TART

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.