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.
FRESH PEACH TORTE
My all time favourite dessert that's foolproof and always loved. I've been making this for 25 years. I've made it often with strawberries, just use about 1 lb (1 litre); have also used rhubarb, blueberries, nectarines.... You can use light or regular sour cream. A guaranteed winner!
Provided by woodland hues
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour and salt.
- Cut in butter.
- Stir in sour cream.
- Press into bottom of a springform pan.
- Bake 20 minutes at 375 degrees F.
- Arrange peaches over base when it is ready.
- Pour mixed topping ingredients over peaches and return to oven.
- Bake 60 minutes at 375 degrees F.
Nutrition Facts : Calories 481.4, Fat 27.2, SaturatedFat 16.3, Cholesterol 152.6, Sodium 191.9, Carbohydrate 55, Fiber 1.9, Sugar 32.4, Protein 6.7
PEACH AND CREAM CHEESE TORTE
This family favorite is too good to keep to ourselves.
Provided by SUE_ZIGGY
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
- Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
- Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g
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.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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.
FRESH PEACH TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
- Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
- Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
- Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.
BARB'S FRESH PEACH TORTE
This is my MIL recipe. She gave it to me after she knew I could cook. But I still like her to make it every once in a while.
Provided by Nikki Kate
Categories Dessert
Time 2h30m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
- Chop peaches.
- Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
- Pour into lined pan.
- Top with the reserved 1/2 cups graham cracker crumbs.
- Chill about 2 hours.
More about "fresh peach torte recipes"
RUSTIC PEACH TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (32)Calories 270 per servingTotal Time 1 hr 20 mins
- To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt., Mix in the cold butter and shortening until the dough is crumbly., Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork.
- Add more water if it crumbles and won't hold together., Flatten into a disk, wrap, and refrigerate for 30 minutes or longer., Preheat the oven to 450°F., To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt., Add the peaches and a few of the raspberries, tossing to combine.
- Set aside., Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle., Use a knife or pizza wheel to trim the edges in a scalloped design., Move the crust to a baking pan or pie pan; a giant spatula works well here., Fill the center with the peach mixture., Fold the edges of the crust up over the peaches, leaving the center uncovered., Bake the tart for 40 to 45 minutes, until the crust is golden., Remove from the oven, and sprinkle with the remaining fresh raspberries., Serve warm, with whipped cream or ice cream.
FRESH PEACH TORTE | MY DELICIOUS BLOG
From mydeliciousblog.com
Reviews 4Category DessertServings 8
- Add butter and sugar to the bowl of a large stand mixer (or use a hand mixer) and mix on medium speed until light yellow in color (a few minutes should do the trick).
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