Rustic Peach Tart With Raspberry Drizzle Recipes

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PEAR TART WITH DULCE DE LECHE DRIZZLE



Pear Tart With Dulce de Leche Drizzle image

This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.

Provided by Judy Kim

Categories     Thanksgiving     Christmas     Dessert     Pie     Tart     Bake     Butter     Vinegar     Lemon Juice     Pear     Lemon     Cinnamon     Egg     Soy Free     Tree Nut Free     Peanut Free     Vegetarian     Pastry     Fall     Winter

Yield Makes one 9" or 10" tart

Number Of Ingredients 20

Dulce de Leche and dough
1 14-oz. can sweetened condensed milk, label removed
1 Tbsp. granulated sugar
1 tsp. kosher salt
3 cups (375 g) all-purpose flour, plus more for dusting
1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces
2 Tbsp. apple cider vinegar
Filling and assembly
⅓ cup fresh lemon juice
3-4 pears, preferably Starkrimson or red Anjou
3 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
1 Tbsp. finely grated lemon zest (from 1 lemon)
½ tsp. ground cinnamon
½ tsp. kosher salt, plus more
2 Tbsp. unsalted butter, cut into small pieces, frozen
1 large egg
2-3 Tbsp. raw sugar
Special Equipment
A 9"- or 10"-diameter tart pan

Steps:

  • Dulce de leche and dough
  • If making the dulce de leche, place unopened can of condensed milk on its side in a large pot; pour in room-temperature water to cover by at least 2". Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let cool in pot in water, 40-60 minutes. Remove can from pot and chill 12 hours before opening.
  • Combine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Add butter and toss until generously coated. Using your fingers smash butter into thin disks, tossing with flour as you go. Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Sprinkle vinegar and 1 Tbsp. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Add another 3 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. Using your hands , continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2-4 Tbsp. more.
  • Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). If dough is too dry, sprinkle with a few drops of water; if too sticky, work in a little more flour. Roll dough to about an 8x5" rectangle, then fold in half crosswise. Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Repeat rolling out and folding 2 more times. Divide dough in half. Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you'll only need 1 for the tart). Chill at least 1 hour.
  • Do ahead: Unopened dulce de leche can be made 3 months ahead; keep chilled. Opened dulce de leche can be made 3 weeks ahead; transfer to an airtight container and chill. Dough can be made 3 days ahead; keep chilled, or freeze up to 3 months. Thaw at room temperature 1-2 hours or in the fridge overnight before using.
  • Filling and assembly
  • Place a rack in bottom third of oven; preheat to 375°. Let a disk of dough sit 5 minutes at room temperature. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Fold dough in half and transfer to prepared pan . Unfold and lift edges so dough slumps down into corners. Gently press dough into pan with the back of your index finger. Trim pastry with kitchen shears or a paring knife to a 1" border. Fold excess over into pan and press double layer into sides of pan. Prick bottom of tart a few times with a fork. Chill while you prepare the filling. For a decorative crust like in the photo, see chef's note at the end of the recipe.
  • Pour lemon juice onto a large rimmed plate or into a shallow bowl. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core; discard core. Set pieces cut side down and slice lengthwise ¼" thick, keeping slices in groups. Place in lemon juice to prevent cuts sides from browning.
  • Combine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. salt in a small bowl. Sprinkle mixture evenly over dough and dot all over with frozen butter. Fan each group of pears in crust in alternating directions.
  • Whisk egg, a pinch of salt, and 1 Tbsp. water in a small bowl to combine. Brush edges of pastry with egg wash and sprinkle 2-3 Tbsp. raw sugar in an even layer over pears and crust. Place tart on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling slightly, about 1 hour. Transfer to a wire rack and let cool. Remove tart from pan by lifting parchment and transfer to a cutting board or large plate.
  • To serve, cut tart into slices and transfer to plates. Open dulce de leche and drizzle some over each slice if desired.
  • Do ahead: Tart can be made 2 days ahead. Store airtight at room temperature, or cover and chill up to 4 days.
  • Chef's note: For a decorative crust, roll out dough scraps to ⅛"-¼" thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Gently press around edges of tart as desired. Brush tops of cutouts with egg wash to help them stick and freeze tart 1 hour (cutouts will keep their shape best during baking if they are frozen solid) then continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.

RUSTIC FRUIT TART



Rustic Fruit Tart image

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole milk
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup sugar
2 tablespoons quick-cooking tapioca
GLAZE:
6 tablespoons confectioners' sugar
1 teaspoon water
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.

RASPBERRY PEACH TART



Raspberry Peach Tart image

There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2-2/3 cups sliced peeled peaches (about 4 medium)
1 cup fresh raspberries
1 tablespoon lemon juice
1/2 cup sugar
5 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie crust
1 tablespoon butter
1 large egg white, lightly beaten
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

RUSTIC RASPBERRY TART



Rustic Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

Steps:

  • Crust:
  • In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
  • Filling:
  • Preheat the oven to 400 degrees F.
  • In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
  • Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
  • Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
  • Mix egg and milk. Brush dough with mixture.
  • Bake approximately 35 to 40 minutes, or until crust is golden brown.
  • Let cool and dust with powdered sugar.
  • Serve warm or at room temperature.

RUSTIC RASPBERRY TART



Rustic Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

Steps:

  • Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
  • Filling: Preheat the oven to 400 degrees F.
  • In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
  • Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
  • Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
  • Mix egg and milk. Brush dough with mixture.
  • Bake approximately 35 to 40 minutes, or until crust is golden brown.
  • Let cool and dust with powdered sugar.
  • Serve warm or at room temperature.

RASPBERRY PEACH TART RECIPE BY TASTY



Raspberry Peach Tart Recipe by Tasty image

Here's what you need: all purpose flour, granulated sugar, kosher salt, unsalted butter, peach, raspberry jam, whole milk, instant vanilla pudding mix, vanilla coffee creamer, large egg whites, cream of tartar, granulated sugar, seedless raspberry jam, raspberry

Provided by Katie Aubin

Categories     Desserts

Time 6h

Yield 6 servings

Number Of Ingredients 14

1 cup all purpose flour
¼ cup granulated sugar
¼ teaspoon kosher salt
1 stick unsalted butter, melted
1 can peach
½ cup raspberry jam, plus more as needed
1 cup whole milk
½ package instant vanilla pudding mix
¼ cup vanilla coffee creamer
2 large egg whites, room temperature
¼ teaspoon cream of tartar
½ cup granulated sugar
4 tablespoons seedless raspberry jam, divided
raspberry, fresh or frozen and thawed, for garnish

Steps:

  • Make the crust: Preheat the oven to 350°F.
  • In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
  • Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
  • Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
  • Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
  • Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
  • In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
  • Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
  • Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
  • Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
  • Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
  • Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
  • Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
  • Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
  • Remove the tart from the pan, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 70 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams

RUSTIC SUMMER PEACH BERRY TART



Rustic Summer Peach Berry Tart image

This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time.

Provided by MarthaStewartWanabe

Categories     Tarts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/4 cups flour
1/4 cup sugar
1/2 cup butter, cold, cubed
2 egg yolks
2 tablespoons water, ice-cold
1 tablespoon butter, melted
1 cup peach, sliced
1 cup strawberry, hulled and quartered
1 cup blueberries
1/4 cup sugar
4 tablespoons flour
2 tablespoons dark rum (or lemon juice)
1/2 teaspoon nutmeg
1 tablespoon powdered sugar

Steps:

  • Pastry:.
  • In a medium bowl, combine flour and sugar.
  • Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
  • In a small bowl, whisk together egg yolks and ice water.
  • Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
  • Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
  • Filling:.
  • In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
  • Tart:.
  • Preheat oven to 375°F
  • On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
  • Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
  • Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
  • Brush edges of pastry with melted butter.
  • Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
  • Allow to cool for 20-30 minutes.
  • Sprinkle top of tart with powdered sugar.
  • Slice into eighths and serve warm.

Nutrition Facts : Calories 297.5, Fat 14.4, SaturatedFat 8.7, Cholesterol 81.5, Sodium 94.8, Carbohydrate 37.6, Fiber 1.8, Sugar 18, Protein 3.6

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RUSTIC PEACH TART, RECIPE PETITCHEF - EASY RECIPES
Rustic peach pie with apricot glaze. Directions. Instructions Checklist. Step 1. Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss. Rustic Fresh Peach Tart Print recipe ...
From recipegoulash.cc


RUSTIC PEACH AND STRAWBERRY TART - ISLAND BAKES
To make the crust, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter, or two knives, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of the cold water, stirring with a fork until completely incorporated. Add up to 2 more tablespoons of cold water if the dough seems dry.
From island-bakes.com


RUSTIC PEACH TART WITH RASPBERRY DRIZZLE
Jul 5, 2017 - Make fresh peach recipes from salsa to smoothies to pies and more with summer's favorite juicy, chin-drippin' fruit. Jul 5, 2017 - Make fresh peach recipes from salsa to smoothies to pies and more with summer's favorite juicy, chin-drippin' fruit. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.co.uk


RUSTIC PEACH TART WITH RASPBERRY DRIZZLE | RECIPE | MINI CHOCOLATE ...
Jul 3, 2017 - Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar …
From pinterest.com


RUSTIC PEACH TART WITH RASPBERRY DRIZZLE RECIPE -SWEET PEACHES …
Jun 5, 2017 - Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar …
From pinterest.co.uk


RUSTIC PEACH TART WITH RASPBERRY DRIZZLE RECIPE: HOW TO …
Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar crumb topping. —Teresa Ralston, New Albany, Ohio
From stage.tasteofhome.com


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