CHAMOMILE-PEACH TARTS
Steps:
- Peaches: Bring 6 cups water, sugar, and chamomile blossoms to a boil in a medium pot, stirring until sugar is dissolved. Boil gently until reduced slightly, about 10 minutes. Remove from heat and let cool 1 hour. Strain out solids, then return liquid to pot and return to a simmer. Add peach halves and cover with a parchment round. Let simmer 3 minutes, then remove from heat and let peaches cool completely in liquid. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days.
- Remove peaches from liquid, peel, and cut each half into fifths. Pass liquid through a fine sieve and measure out 1 1/2 cups. Return peaches to remaining liquid. Transfer 1 1/2 cups liquid to a pot; bring to a boil and reduce until syrupy (about 2 tablespoons), about 15 minutes. Let cool completely.
- Crusts: Meanwhile, combine butter and sugar with a mixer on medium speed until smooth, about 3 minutes. Add egg yolks, then flour, salt, and tea; mix until dough just starts to come together. Dividing evenly, press dough evenly into bottom and up sides of two 4-by-13-inch rectangular tart pans with removable bottoms. Refrigerate until firm, about 1 hour.
- Preheat oven to 375 degrees. Bake crusts until golden brown, pressing down centers of tarts if puffing up, about 20 minutes. Let cool completely.
- Filling: Stir together sour cream and sugar in a bowl and spread in bottom of crusts, dividing evenly. Remove peaches from liquid and blot dry. Dividing evenly, arrange peaches over filling; drizzle with reduced syrup. Serve immediately, topped with chamomile flowers.
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.
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.
EASY PEACH TART
This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!
Provided by Sorrie_Lue
Categories Tarts
Time 40m
Yield 8-10 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pie crust on a parment paper lined cookie sheet.
- Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
- "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
- Fold the lip of the pie crust over the edge of the peaches.
- Coat the edge of the crust with milk.
- Bake 35 minutes or until mixture is bubbly and crust is golden brown.
- Allow to set before serving.
- (If your crust bakes faster than your peaches, just cover the it with some foil.).
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
PEACH PUFF PASTRY TART WITH ALMONDS
Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert
Provided by Lizzie Harris
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
- Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
- Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
- Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.
Nutrition Facts : Calories 602 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
CHEF JOHN'S PEACH TARTLETS
This recipe features the unusual and exotic Chinese five-spice powder. Peaches are a natural pairing for the aromatic blend of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, which usually make up this thousand-year-old spice.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
- Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
- Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
- Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
- Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 31.6 g, Cholesterol 30.9 mg, Fat 19.7 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 284.2 mg, Sugar 9.4 g
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.
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5/5 (51)Category EasyCuisine $4-$6Total Time 44 mins
- 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.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
- Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
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