COUNTRY PEACH TART
Our Test Kitchen staff came up with this peachy change of pace from a traditional baked fruit pie. Great for company, it's sure to impress guests--especially when it's served warm from the oven. For pretty presentation, serve slices with a dollop of reduced-fat whipped topping or a scoop of low-fat frozen yogurt.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar. , Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment onto a wire rack to cool.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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 TART WITH HONEY AND THYME
This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Thyme lends an earthy note, and a dollop of fresh ricotta on top is a nice change from ice cream or whipped cream (which would also be delicious). If you have the time, try tossing the peaches and honey with a pinch of ground cinnamon or cardamom.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
- Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
- Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
- Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.
HONEY-PEACH TART WITH VANILLA ICE CREAM
Steps:
- For Filling:
- Preheat oven to 400°F. Roll out tart crust dough on floured work surface to 13-inch round. Slide 10-inch diameter tart pan bottom or bottom of 10-inch diameter springform pan under dough. Mix 2 tablespoons sugar and flour in small bowl. Sprinkle over tart crust, leaving 2-inch border. Arrange sliced peaches in concentric circles atop sugar mixture in crust, leaving 2-inch border. Drizzle peaches with honey. Gently fold pastry edges up around peaches. Brush edges of crust with melted butter. Sprinkle crust and peaches with 1 tablespoon sugar. Place tart (on tart pan bottom) on heavy large baking sheet with rim. Bake tart until crust is golden and peaches are tender, about 35 minutes. Transfer baking sheet to rack. Using pastry brush, brush any juices from center of tart over peaches and crust. Cool tart 20 minutes.
- For Crust
- Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form. Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
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.
BEST PEACH TART-PAULA DEEN
I wanted to make a Tart and when I saw this one I couldn't resist. It looks so professional and it was so easy. I am not a pro baker by any means, and look at how it turned out. I will sure to impress anyone.
Provided by BakingGuru
Categories Tarts
Time 1h40m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- To make the crust:.
- Please the flour, butter and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
- Lower the oven to 350°F.
- To make the filling:.
- If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will shrink during cooking.
- Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
- To make the glaze:.
- Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.
Nutrition Facts : Calories 560.5, Fat 25, SaturatedFat 14.9, Cholesterol 160, Sodium 139.6, Carbohydrate 79.3, Fiber 2.6, Sugar 47.4, Protein 6.8
More about "pretty peach tart recipes"
THIS GLUTEN-FREE PRETTY PEACH TART RECIPE WAS MADE FOR …
From jillianharris.com
4/5 (1)Estimated Reading Time 4 minsAuthor Bailey Campbell
- Place all ingredients besides corn starch and agar agar in a high powered blender and blend until well combined.
PRETTY PEACH TART RECIPE | TASTE OF HOME - MASTERCOOK
From mastercook.com
PRETTY AS A PEACH TART – TUPPERWARE CA
From tupperware.ca
Servings 1Total Time 13 minsCategory Drinks & Dessert
THIS GLUTEN-FREE PRETTY PEACH TART RECIPE WAS MADE FOR SUMMER!
From pinterest.ca
FRESH PEACH TART WITH VANILLA-CARDAMOM CREAM
From thegoodheartedwoman.com
RUSTIC PEACH TART - THE RECIPE WENCH
From therecipewench.com
PEACH CREAM TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SWEET PEACH ROSE TART. - HALF BAKED HARVEST
From halfbakedharvest.com
RUSTIC PEACH TART - GOODENESS GRACIOUS
From goodenessgracious.com
RUSTIC PEACH TART – – JUSTALITTLEBITE
From justalittlebite.com
PRETTY PEACH TART | RECIPE | PEACH TART, TART RECIPES, PEACH TART RECIPES
From pinterest.ca
THE BEST PEACH TART YOU'LL EVER HAVE | CUP OF JO
From cupofjo.com
30 BEST PEACH DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
EASY PEACH TART RECIPE - MASHED.COM
From mashed.com
PEACH TART WITH HONEY AND BLACK PEPPER - MON PETIT FOUR®
From monpetitfour.com
FRESH PEACH TART | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
RUSTIC PEACH TART | KING ARTHUR BAKING
From kingarthurbaking.com
30 SWEET AND SAVORY TART RECIPES THAT ARE EASY AND TASTY
From insanelygoodrecipes.com
A FAVORITE PEACH TART RECIPE, SIMPLIFIED - ALEXANDRA'S KITCHEN
From alexandracooks.com
PRETTY PEACH TART RECIPE: HOW TO MAKE IT | TASTE OF HOME
SUMMER PEACH TART (VEGAN, GLUTEN-FREE, REFINED SUGAR FREE)
From annabanana.co
PEACH BLACKBERRY TART - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRESH PEACH TART RECIPE - A QUAINT LIFE FROM SCRATCH BAKING
From aquaintlife.com
17 BEST PEACH TART RECIPES IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
PRETTY PEACH TART | RECIPE | PEACH TART, PEACH DESSERTS, PEACH RECIPE
From pinterest.com
PRETTY PEACH TART RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
PRETTY PEACH TART - ELIZABETH GILL INTERIORS
From elizabethgillinteriors.com
PEACH COOKIE TART WITH SUGAR COOKIE DOUGH - CULTURED TABLE
From culturedtable.com
PRETTY PEACH TART RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
PEACH CROSTATA (EASY PEACH TART) - FIFTEEN SPATULAS
From fifteenspatulas.com
PEACH TART RECIPE - COOKING | ADD A PINCH | ROBYN STONE
From addapinch.com
GLUTEN-FREE PRETTY PEACH TART RECIPE - COOK.ME RECIPES
From cook.me
TART RECIPES WITH FRUIT PERFECT FOR SPRING, SUMMER, AND LAZY COOKS
From wideopeneats.com
A PEACHY KEEN PEACH TART | FOOD GAL
From foodgal.com
BEST BEST SUMMER PIES AND TARTS RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
PEACH TART WITH ALMOND CREAM - DORKY LITTLE HOMESTEAD
From dorkylittlehomestead.ca
PRETTY AS A PEACH TART – TUPPERWARE US
From tupperware.com
PRETTY PEACH TART | RECIPE | PEACH TART, PEACH TART RECIPES, PEACH …
From pinterest.com.au
PEACH CREAM CHEESE TART - SMELLS LIKE HOME
From smells-like-home.com
You'll also love