White Peach Tart Recipes

WHITE PEACH TART

Steps:

• Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest, and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
• Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.

WHITE PEACH TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In the bowl of a food processor combine Gluten-Free All-Purpose Flour (1 1/2 cup), Baking Powder (1/2 teaspoon), Salt (1 pinch), and Granulated Sugar (1/4 cup). Pulse to combine.
• Add Unsalted Butter (8 tablespoon). Pulse to combine.
• Add an Egg (1) plus 1 egg yolk. Process until a soft dough forms.
• Turn the dough out onto a work surface and knead just until it comes together.
• Evenly press dough into the bottom and up the sides of a 10.5-inch fluted tart pan with removable bottom.
• Spread the Peach Jam (1/2 cup) on top of the dough.
• Lay White Peach (3) atop the jam-filled crust in concentric circles.
• Bake the tart for 20 minutes.
• Remove from oven and brush peaches with remaining 2 Tbsp of peach jam.
• Return tart to the oven and bake for another 20 minutes.
• Lightly dust the tart with Powdered Confectioners Sugar (1 tablespoon) and leave to cool for at least 30 minutes before slicing and serving.

WHITE PEACH TART RECIPE

Steps:

• Preheat the oven to 375° and position a rack in the lower third of the oven
• In a food processor, combine the flour, granulated sugar, baking powder, lemon zest, and butter and pulse to blend
• Add the whole egg and egg yolk and process until a soft dough forms
• Turn the dough out onto a work surface and knead just until it comes together
• Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom
• Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top
• Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale
• Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden
• Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving

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 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.

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!

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.

EASY PEACH TART

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.).