PEACHY BERRY TART RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Place pie crust on a rimmed baking sheet. In a large bowl, combine peaches, blueberries, and 2 tablespoons sugar. Arrange mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush melted jelly over peach mixture and edges of dough. Bake 10 minutes then reduce oven temperature to 350°F. Bake 20 more minutes, or until lightly browned. Sprinkle with remaining 1 tablespoon sugar. Serve warm or at room temperature.
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.
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
BERRY TARTS
These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 tarts.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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 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.
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.
More about "peachy berry tart recipe 455"
LIGHT PEACH & BERRY TART - FRESH DESSERT - THE …
From thecreativebite.com
Servings 8Estimated Reading Time 3 minsCategory DessertTotal Time 40 mins
- Combine the pecans, flour, butter and salt in a food processor and pulse until combined, being careful not to chop the pecans too fine.
- Press the pecan mixture into a greased tart pan and bake at 350° for 25-30 minutes. Remove from the oven and cool completely.
- Meanwhile, in a medium bowl beat the cream cheese, Greek yogurt, sugar, orange zest and vanilla until smooth. Spread the cream mixture in the cooled pecan crust and top with the peaches and berries.
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.
RUSTIC PEACH AND BERRY TARTS | FOODLAND ONTARIO
From ontario.ca
Servings 8Estimated Reading Time 1 min
PEACHY BERRY TART | MRFOOD.COM
From mrfood.com
3/5 (1)Estimated Reading Time 50 secsCategory Pastries
MARY BERRY FRENCH PEACH TART RECIPE | BBC2 COOK & SHARE - THE …
From thehappyfoodie.co.uk
EASY BERRY FRUIT TART RECIPE - PILLSBURY.COM
From pillsbury.com
PEACH AND BERRY CREAM PUFF PASTRY PHYLLO TART DESSERT
From tatertotsandjello.com
33 BERRY PIE RECIPES | EPICURIOUS
From epicurious.com
PEACH AND BLACKBERRY TART - VIKALINKA
From vikalinka.com
GLAZED FRENCH PEACH TART RECIPE - BBC FOOD
From bbc.co.uk
ONTARIO BERRIES | RUSTIC PEACH AND BERRY TARTS
From ontarioberries.com
MIXED BERRY TART RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PEACH BLACKBERRY TART - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE QUICKEST BERRY TART | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
PEACH BERRY SUMMER TART (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)
From hungryapron.com
SOUTH CAROLINA PEACH AND BLUEBERRY TARTLETS RECIPE
From foodandwine.com
You'll also love