PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
PEACHES 'N' CREAM RASPBERRY TART
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 126mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH-BLUEBERRY CRUMBLE TART
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY PEACH TART
There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
RUSTIC PEACH BLUEBERRY TART
A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME
Provided by Dreamer in Ontario
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make Cornmeal Crust:.
- Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
- Add cheese and butter, and blend until dough resembles coarse meal.
- Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
- Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
- Preheat oven to 425°F.
- To make Peach-Blueberry Filling:.
- Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
- Let stand 15 minutes, or until sugar is dissolved.
- Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
- Fold in edge 1/2 inch to create sides.
- Slide parchment and dough onto ungreased baking sheet or pizza pan.
- Using a slotted spoon, place fruit in center of crust .
- Discard the juice.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
- Allow tart to cool 10 minutes.
- Slide tart from parchment onto serving plate.
- Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1
RUSTIC SUMMER PEACH BERRY TART
This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time.
Provided by MarthaStewartWanabe
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a medium bowl, combine flour and sugar.
- Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
- In a small bowl, whisk together egg yolks and ice water.
- Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
- Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
- Filling:.
- In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
- Tart:.
- Preheat oven to 375°F
- On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
- Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
- Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
- Brush edges of pastry with melted butter.
- Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
- Allow to cool for 20-30 minutes.
- Sprinkle top of tart with powdered sugar.
- Slice into eighths and serve warm.
Nutrition Facts : Calories 297.5, Fat 14.4, SaturatedFat 8.7, Cholesterol 81.5, Sodium 94.8, Carbohydrate 37.6, Fiber 1.8, Sugar 18, Protein 3.6
PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
- Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
- Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
- Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
- Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.
PEACH AND BERRY TART
Making a pie, or in this case a tart, can be remarkably simple-as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it's pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don't have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.
Yield makes one 8-inch tart
Number Of Ingredients 10
Steps:
- Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.
- Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.
- Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature.
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