JAYNE'S PEACH-PEAR PIE
This pie is my own creation and always draws compliments whenever I make it. I like to serve it cold with vanilla ice cream. I've been collecting recipes since I was a teen and enjoy changing them to suit my family's tastes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.
Nutrition Facts : Calories 399 calories, Fat 16g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
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.
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
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- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
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