INDIVIDUAL PEACH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes twelve 3 1/2-inch tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
- Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
- In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.
PEACH TARTLETS
Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. -Leanne Wheless, Borger, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557 calories, Fat 24g fat (15g saturated fat), Cholesterol 111mg cholesterol, Sodium 336mg sodium, Carbohydrate 78g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
INDIVIDUAL PEACH TARTS
This is a delicious little dessert for that special company you are entertaining - love the poached peaches!!
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- POACHED PEACHES: In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. Add lemon juice and peaches.
- Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.
- Remove saucepan from heat, and let peaches cool in the poaching liquid. Usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
- Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; Refrigerate until chilled.
- DIRECTIONS: Preheat oven to 375°F On a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2 -inch tart pans with removable bottoms.
- Trim edges with scissors, a paring knife or rolling pin. Place tart pans on baking sheet . Chill for 30 minutes.
- Using a slotted spoon, remove peaches form poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
- In medium bowl, whisk together egg and sugar until thick and pale yellow. Add the flour and salt and whisk until smooth. Whisk in the cream and cognac.
- Spoon custard around peaches in tart shells. Sprinkle lightly with sugar.
- Bake until the custard is puffed and golden, about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.
Nutrition Facts : Calories 163.4, Fat 6, SaturatedFat 3.6, Cholesterol 38, Sodium 24.5, Carbohydrate 27.3, Fiber 0.5, Sugar 24.4, Protein 1.3
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.
INDIVIDUAL PEACH TARTE TATIN
Steps:
- Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
- Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
- Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.
INDIVIDUAL PEACH PASTRIES
For this recipe, any thinly sliced, very fresh fruit will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 2X2-inch pastries
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Remove one sheet of phyllo from under the wrap to a clean work surface. Brush it with half of the melted butter. Lay the second sheet of phyllo on top and brush with the remaining butter. Cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles.
- Place 4 of the rectangles on a baking sheet lined with parchment paper and sprayed lightly with nonstick cooking spray. Place the remaining rectangles on top of each, making four 4-layered pastries. Arrange about 10 to 12 peach slices on each pastry and sprinkle 1 teaspoon of brown sugar over each. Bake for 10 minutes.
- Remove from the oven and sprinkle each pastry with an additional teaspoon of brown sugar. Return to the oven and bake 5 to 7 minutes more, until the sugar has melted and is bubbly.
PEACH CUTIE PIES
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
- Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
- Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
- On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
- Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
- Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
- Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.
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.
MINI PEACH PIE
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 343 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 288mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
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!
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EASY MINI PEACH TARTS RECIPE - TARA TEASPOON
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4.9/5 (9)Total Time 45 minsCategory DessertCalories 51 per serving
- Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.
- Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
- In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.
INDIVIDUAL FRESH PEACH TARTS » THE JOY OF AN EMPTY POT
From thejoyofanemptypot.com
4/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 435 per serving
- Pit, peel, and slice the peaches. You should have about 1 quart of prepared sliced peaches (1 1/4 pounds) when done.
- Place the peaches in a large bowl and stir in the 1/3 cup sugar. Let marinate for at least 30 minutes but no longer than 1 hour. Stir the peaches once or twice while they are marinating. If you have not made the tart shells yet, this is the time to do it, while the peaches are marinating.
- Drain the peaches in a colander placed over a 2-quart saucepan. Collect and save the juice in the saucepan.
- Measure the juice and add enough water so that you have 1 cup of juice. Return the juice to the saucepan.
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