PEACH-RASPBERRY STREUSEL TART
Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
- Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
- Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
RASPBERRY PEACH TART
There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY PEACH TART RECIPE BY TASTY
Here's what you need: all purpose flour, granulated sugar, kosher salt, unsalted butter, peach, raspberry jam, whole milk, instant vanilla pudding mix, vanilla coffee creamer, large egg whites, cream of tartar, granulated sugar, seedless raspberry jam, raspberry
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
- Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
- Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
- Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
- Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
- In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
- Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
- Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
- In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
- Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
- Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
- Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
- Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
- Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
- Remove the tart from the pan, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 70 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams
PEACHES 'N' CREAM RASPBERRY TART
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 126mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY STREUSEL TART
If you wanna impress your family or guests, this is the dessert for you! Source of Recipe: Chicago Tribune / Adapted from "Great Pies & Tarts" by Carole Walter *my notes and preferences
Provided by Chicagoland Chef du
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°.
- Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
- Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
- Combine sugar and cornstarch in a bowl, set aside.
- Whisk egg yolks in a bowl until slightly thickened.
- Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
- Pour mixture into saucepan.
- Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
- Remove from heat; add butter, liquor and vanilla.
- Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
- Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
- Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
- Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
- Chill tart uncovered for at least 2 hours before serving.
Nutrition Facts : Calories 342.2, Fat 17.8, SaturatedFat 7.5, Cholesterol 128.3, Sodium 154.9, Carbohydrate 41.3, Fiber 3.1, Sugar 20, Protein 4.9
PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
RUSTIC SUMMER PEACH BERRY TART
This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time.
Provided by MarthaStewartWanabe
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a medium bowl, combine flour and sugar.
- Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
- In a small bowl, whisk together egg yolks and ice water.
- Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
- Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
- Filling:.
- In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
- Tart:.
- Preheat oven to 375°F
- On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
- Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
- Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
- Brush edges of pastry with melted butter.
- Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
- Allow to cool for 20-30 minutes.
- Sprinkle top of tart with powdered sugar.
- Slice into eighths and serve warm.
Nutrition Facts : Calories 297.5, Fat 14.4, SaturatedFat 8.7, Cholesterol 81.5, Sodium 94.8, Carbohydrate 37.6, Fiber 1.8, Sugar 18, Protein 3.6
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