Honey Peach Tart With Vanilla Ice Cream Recipes

Steps:

• Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
• Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
• Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
• Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

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.

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.)

Steps:

• Beat together the whole eggs and yolks. Meanwhile, heat the honey with the cream and milk with the vanilla, lemon peel and coriander. Remove from heat just before it reaches the boiling point.
• Pour the mixture in a thin stream into the eggs and mix thoroughly (if you are using a food processor, remove the bag of coriander seeds and lemon peel when you do this).
• Pour the mixture into a double boiler and place over very hot water on medium heat. (You can also use a thick saucepan placed on an iron trivet over low heat.) If you have removed the coriander bag, return it to the mixture. Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove the coriander bag and the lemon peel. Put the mixture in an ice cream maker and follow the manufacturer's directions.
• When ready to bake the pie shell, preheat the oven to 400 degrees. Peel the figs and cut them in half. Arrange them skin side down with their pointed ends toward the center, in the tart shell. Sprinkle with the sugar and bake for 45 minutes to 1 hour. If the edges of the pie shell start to brown, cover them with foil. Cool the shell on a rack.
• Heat the jam in a small saucepan with the kirsch or framboise. Strain it over the figs. Serve with the ice cream on the side.

Steps:

• For crust:.
• Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diamter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
• Preheat oven to 400°F Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. Can be made 1 day ahead - cool, wrap in plastic and store at room temperature.
• For filling:.
• Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. Can be made 6 hours ahead - store tart at room temperature.
• For mascarpone cream:.
• Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.
• Slice tart and serve with dollops of mascarpone cream.