Peaches And Cream Tarts Recipes

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:

• 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.

Steps:

• Pit and dice the peaches and place in a heavy saucepan.
• Add sugar, lemon juice, cornstarch, water, vanilla and cinnamon.
• Heat over medium heat untill the mixture thickens.
• Spoon hot mixture into tart shells.
• In a large bowl, beat whipping cream and sugar with electric mixer till peaks form.
• Scoop small dallop onto tarts and serve immediately.

Steps:

• Chop the peaches into bite-size pieces and set aside on a paper towel-lined plate.
• Whisk together the sour cream, vanilla and cinnamon in a large bowl.
• Stir in the peaches.
• Beat the whipping cream and icing sugar in another bowl until stiff peaks form.
• Fold the whipped cream into the sour cream and peach mixture.
• Scrape the mixture into the graham crumb crust and spread evenly, smoothing the top.
• Refrigerate for at least 2 hours or until set.
• Dust with cinnamon and garnish each serving with fresh mint leaves.