EASY PEACH TART
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
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.).
FRESH PEACH TARTS
Make and share this Fresh Peach Tarts recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 2h15m
Yield 12 tarts
Number Of Ingredients 6
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 TART
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
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.
FRESH PEACH CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
- In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
- Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
PEACH & ALMOND TART
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
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
FREESTYLE PEACH TART
See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
- Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
- Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 3 g
MINI PEACH PHYLLOTARTS
These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 12 Mini Tarts
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
- In a microwave-safe bowl, melt butter. Set aside.
- In a small bowl, combine sugar and cinnamon. Set aside.
- Place one regular-sized 12-cup muffin pan nearby.
- Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
- Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
- Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
- With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
- Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
- Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
- Serve warm and enjoy!
PRETTY PEACH TART
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
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.
MINI GINGER-PEACH TARTS
There's nothing better than sweet ripe peaches turned into little tarts. I decided to add a special ingredient in this recipe to mix things up: ginger. Fresh ginger is incorporated into the crust and candied ginger is added to the filling.
Provided by Danielle Alex
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 375 degrees F.
- Combine the flour, confectioners' sugar, salt and fresh ginger in a food processor. Pulse to mix everything, about 8 times. Scatter the cold butter pieces all around the flour mixture. Pulse to help break up the butter, about 6 times. Add the egg and pulse until the mixture looks like wet sand.
- Pour the mixture onto a large piece of parchment paper. Knead the dough until it comes together and there are no dry spots. Form the dough into a ball and cut it in half. Shape each half into a ball then place each ball between 2 sheets of parchment. Roll each ball flat into a disk about 1/8 inch thick between the parchment. Keep each disk between the parchment and refrigerate until chilled. (This is a good time to prepare the remaining ingredients.)
- Working with the first chilled disk (keep the second in the fridge), cut out rounds to fill three 4-inch nonstick mini tart pans with removable bottoms.
- Press 1 round of dough into the bottom and up the side of a tart pan, then use a paring knife to trim the excess pastry. Repeat with the second disk. Place all 6 filled tart pans in the freezer while you make the filling.
- For the filling: Combine the peaches, granulated sugar, flour, melted butter, and minced candied ginger in a large bowl and toss to coat. Transfer to the prepared tart shells and place on a rimmed baking sheet.
- Bake 30 to 35 minutes, until the edges are golden brown and the bottom of the crust is cooked through.
- Let cool on a wire rack and brush each tart with the jam.
- For serving: Garnish each tart with the candied ginger, if desired. Serve with vanilla ice cream or whipped cream.
PEACH TART
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
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.
FRESH PEACH TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
More about "fresh peach tarts recipes"
PEACH TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (8)Total Time 1 hr 40 minsCategory DessertCalories 579 per serving
BEST PEACH TART RECIPE - HOW TO MAKE FRESH PEACH TARTE
From food52.com
Reviews 677Servings 8Cuisine AmericanCategory Dessert
FRESH PEACH TARTS — THE HONEST SPOON
From thehonestspoon.com
FRESH PEACH TART? - HOME COOKING - CHOWHOUND
From chowhound.com
FRESH PEACH TART WITH LEMON CREAM FILLING - PINA BRESCIANI
From pinabresciani.com
PAULA DEEN'S PEACH TART RECIPE - SOUTHERN FOOD
From pauladeen.com
FRESH PEACH TART RECIPE - A QUAINT LIFE FROM SCRATCH BAKING
From aquaintlife.com
EASY PEACH TARTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEACH FILLING FOR TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 46 FRESH PEACH TART - HOTRECIPESTODAY.COM
From hotrecipestoday.com
FRESH PEACH TART RECIPE | RECIPELAND
From recipeland.com
PEACH TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PANNA COTTA FRESH PEACH TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
FRESH PEACH TART WITH VANILLA-CARDAMOM CREAM
From thegoodheartedwoman.com
PEACH TART (EXTRA FLAKY PIE CRUST) - RASA MALAYSIA
From rasamalaysia.com
FRESH PEACH RECIPES - SUNSET MAGAZINE
From sunset.com
FRESH PEACH AND BLUEBERRY TART - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
FRESH PEACH TARTS | PEACH TART, PEACH, FOOD
From pinterest.com
SIMPLE PEACH TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH PEACH TART | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
SUMMER FRESH PEACH TART: FRENCH TART STYLE - A CANADIAN FOODIE
From acanadianfoodie.com
FOOD WISHES VIDEO RECIPES: FRESH PEACH TARTLET - IT'S LIKE A PEACH …
From foodwishes.blogspot.com
FRESH FIG TART WITH PEACH - LEGALLY HEALTHY BLONDE
From legallyhealthyblonde.com
JULIA CHILD’S FRESH PEACH TART | TASTE SAVANT
From tastesavant.wordpress.com
FRESH PEACH EGG TART | MISS CHINESE FOOD
From misschinesefood.com
FRESH PEACH HAND PIES | MRFOOD.COM
From mrfood.com
FRESH PEACH TART | PD PLUS - PRESSDEMOCRAT.COM
From pressdemocrat.com
FRESH PEACH FRANGIPAN TART | FOOD MANAGEMENT
From food-management.com
NO-BAKE FRESH PEACH TART - BAKED AMBROSIA
From bakedambrosia.com
FRESH PEACH PIE - WHISKING WOLF
From whiskingwolf.com
MINI PEACH TARTS (GLUTEN-FREE, VEGAN / PLANT-BASED) | NUTRITIONICITY
From nutritionicity.com
BEST PEACH RASPBERRY CUSTARD TART RECIPES | BAKE WITH ANNA OLSON …
From foodnetwork.ca
FRESH PEACH PIE "POP TARTS" - GRAB A PLATE
From azgrabaplate.com
FRESH PEACH TART RECIPE - FOOD NEWS
From foodnewsnews.com
7 PEACH TART IDEAS | PEACH TART, FOOD, PEACH RECIPE
From pinterest.ca
FRESH PEACH TARTS RECIPE - WEBETUTORIAL
From webetutorial.com
EASY MINI PEACH TARTS RECIPE - TARA TEASPOON
From tarateaspoon.com
#course #main-ingredient #preparation #occasion #appetizers #desserts #fruit #finger-food #kid-friendly #summer #dietary #seasonal #pitted-fruit #peaches #presentation #served-cold
You'll also love