Chamomile Peach Tarts Recipes

Steps:

• Peaches: Bring 6 cups water, sugar, and chamomile blossoms to a boil in a medium pot, stirring until sugar is dissolved. Boil gently until reduced slightly, about 10 minutes. Remove from heat and let cool 1 hour. Strain out solids, then return liquid to pot and return to a simmer. Add peach halves and cover with a parchment round. Let simmer 3 minutes, then remove from heat and let peaches cool completely in liquid. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days.
• Remove peaches from liquid, peel, and cut each half into fifths. Pass liquid through a fine sieve and measure out 1 1/2 cups. Return peaches to remaining liquid. Transfer 1 1/2 cups liquid to a pot; bring to a boil and reduce until syrupy (about 2 tablespoons), about 15 minutes. Let cool completely.
• Crusts: Meanwhile, combine butter and sugar with a mixer on medium speed until smooth, about 3 minutes. Add egg yolks, then flour, salt, and tea; mix until dough just starts to come together. Dividing evenly, press dough evenly into bottom and up sides of two 4-by-13-inch rectangular tart pans with removable bottoms. Refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Bake crusts until golden brown, pressing down centers of tarts if puffing up, about 20 minutes. Let cool completely.
• Filling: Stir together sour cream and sugar in a bowl and spread in bottom of crusts, dividing evenly. Remove peaches from liquid and blot dry. Dividing evenly, arrange peaches over filling; drizzle with reduced syrup. Serve immediately, topped with chamomile flowers.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
• Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
• Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
• Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
• Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
• Bake in the preheated oven until golden and bubbling, about 15 minutes.

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.

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.